I use to watch a lot of Diners, Drive- ins, and Dives on the Food Network. It was my go to show on Netflix. Then, some years later when I went vegan I could no longer look at all the dead bodies of animals that they were filleting, grinding, smoking, and frying. The show really lost its appeal to me for that reason, but one thing stuck with me, Guy Fieri’s use of the words “flavor town”!!
That is how I would best describe this wholesome salad. A trip to flavor town!! The subtle sweetness from the roasted sweet potatoes, the earthiness of black beans, lots of crunch from veggies, creamy chunks of ripe avocado, sweet juicy pops from red peppers and a Jalapeno cream sauce that brings all the flavors together in harmony. I just love it!! Heck, everyone who has tried this salad has loved it!! Perfect as a summer meal with crusty bread, or as a side salad to some really great veggie burgers hot off the grill….yummy!!
4 medium size sweet potatoes, peeled and chopped into small cubes.
2 Tbsp. Safflower oil
Toss the sweet potatoes in the oil and spread out on a baking sheet. Roast on 400 for 25-30 minutes or until crisp on the outside, soft in the middle.
1 1/2 cups of cooked black beans
1 bunch of scallions, chopped
2 stalks of celery, minced
1/2 medium size red onion, minced
1 red pepper, diced
1 bunch of cilantro, chopped
2 Roma tomatoes, diced
3 cloves of garlic, minced
Jalapeno Cream Sauce
1 cup of cashews
1/4 cup of jarred jalapeños (hot or mild, it’s up to you)
1 cup of water
1 tsp. Sea salt
1/2 tsp smoked sea salt
1 avocado, sliced into chunks and mix in.
Vegan Yogi Chef