Roasted Sweet Potato and Black Bean Salad

I am always looking for new healthy recipes and this one is a winner! I have made it several times since. I love sweet potatoes and black beans (check out the Sweet Potato Black Bean Chili Recipe!). I have tried the salad with cilantro instead of mint and adding avocados. It has always turned out delicious! I hope you like it too!

Roasted Sweet Potato and Black Bean Salad
Adapted from Self.

Cooking spray
2 large sweet potatoes (about 1 1/2 lbs.), peeled and cut into 1-inch pieces
1 tsp salt, divided
1/2 tsp pepper, divided
1/4 cup lime juice, plus wedges for garnish
1 tbs balsamic vinegar
1 tbs chopped garlic
1 can black beans, rinsed and drained
1 cup halved cherry tomatoes
1/2 cup thinly sliced orange or red bell pepper
1/2 cup thinly sliced scallions
1/3 cup chopped fresh mint
4 cups baby arugula

Heat oven to 375F. On a baking sheet coated with baking spray, place potatoes in a layer; sprinkle with 1/2 tsp salt and 1/4 tsp pepper. Bake until tender, 20-25 minutes; let cool. In a bowl, whisk juice, vinegar, garlic, remaining 1/2 tsp salt and 1/4 tsp pepper. Add potatoes, beans, tomatoes, bell pepper, scallions and mint; toss; serve over arugula, and garnish with lime wedges.

Moraccan White Bean Sliders

When I was on a visit home to Utah this summer, my mom made these for dinner one night and I fell in love. They have a little bite to them which I really like. They are pretty simple to make as long as you have a food processor or a blender. The recipe says to serve with pitas, but I used sandwich rounds instead and it worked out great. I just made the patties a little bit bigger to fit the sandwich rounds.

Moraccan White Bean Sliders
Adapted from Redbook.

Ingredients

• 1/2 red bell pepper, quartered
• 3 scallions, quartered
• 1/2 cup cilantro leaves
• 1 clove garlic, smashed
• 1 teaspoon ground coriander
• 1 teaspoon cumin
• 1/2 teaspoon harissa (or cayenne pepper)
  
• 1/2 teaspoon kosher salt
  
• 1 can (15.5-ounce) white beans (cannellini), drained and rinsed
• 3/4 cup panko breadcrumbs
• 1 large egg
• 3 tablespoon olive oil
• 8 small (4-inch) pita breads
• 1/2 cup light mayonnaise, mixed with 1 tablespoon harissa
• Lettuce leaves and tomato slices

Directions

1. In a food processor, pulse red bell pepper, scallions, cilantro, garlic, coriander, cumin, harissa, and salt until vegetables are very finely chopped. Add beans; pulse until beans are coarsely mashed.
2. Transfer mixture to a bowl; add breadcrumbs and egg. Mix with your hands until well combined. Shape into 8 (1/4-cup) burgers. Place on a waxed-paper-lined plate and refrigerate 30 minutes.
3. Heat oil in a large skillet over medium heat. Add sliders and cook 3 to 4 minutes per side, or until golden brown. Drain on a paper towel.
4. Cut 1 inch off the tops of pitas. Spread insides with harissa mayonnaise, then line each with a lettuce leaf, a tomato slice, and a slider.

White Bean and Sausage Ragout with Tomatoes, Kale and Zucchini

This recipe is amazing! It is fresh, tasty and healthy! You can switch up the taste by using different flavors of chicken sausage. I like the spicy Italian sausage. Also, if you have never tried kale, this dish would be a great introduction!

White Bean and Sausage Ragout with Tomatoes, Kale and Zucchini
Adapted from Cooking Light: Cooking Through the Seasons

1 tbs olive oil
1/2 cup chopped onion
4-5 links chicken sausage, cut into slices
1 zucchini, quartered and cut into (1/2 inch) slices
3 garlic cloves, peeled and crushed
6 cups chopped trimmed kale (about 1/2 lb.)
1/2 cup water (I use about 1 cup chicken stock)
2 cans cannellini beans or other white beans, rinsed and drained
1 can diced tomatoes, undrained
1/4 tsp salt
1/4 tsp freshly ground black pepper

Heat oil in a large skillet over medium-high heat. Suate onion and sausage 4 minutes or until sausage is browned . (If using uncooked sausage, cook sausage before slicing and then saute with onion.) Add zucchini and garlic; cook 2 minutes. Add kale and remaining ingredients; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until thoroughly heated. Serve immediately.

Sweet Potato and Black Bean Chili

This has become a favorite of ours over the years. I often try to cook vegetarian and this recipe is a fabulous vegetarian chili. For added texture, I first put cooked brown rice in the bottom of the bowl and then ladle in the chili. It is delicious!

Ingredients:
2 tbs olive oil
1 small onion, chopped
1 sweet potato peeled and diced
2 garlic cloves, minced
1 tbs chili powder
2 tsp ground cumin
1/4 tsp ground chipotle chili
1/8 tsp salt
1 1/3 cups water (I often use chicken or vegetable stock)
1 can black beans, rinsed
1 can diced tomatoes
2 tsp lime juice
2 tbs chopped cilantro

1. Heat oil in a large saucepan over medium-high heat. Add onion and potato and cook, stirring often, until onion is slightly softened, about 4 minutes. Add garlic, chili powder, cumin, chipotle and salt. Stir until fragrant, about 30 seconds.

2. Add water, bring to a boil, cover and reduce heat to maintain a gentle simmer. Cook until potato is tender, about 10-12 minutes.

3. Add beans, tomatoes and lime juice. Increase heat to high and return to a simmer, stirring often. Reduce heat to maintain a simmer and cook until slightly reduced, about 4 minutes. Remove from heat and stir in cilantro.

4. Serve over cooked rice.

Honey Citrus Enchiladas

This recipe is one of Bubba's favorite meals. Bubba's exact quote about these enichiladas is that "they are freaking amazing." It is different form any other enchiladas that I have ever had. It has a hint of sweetnes with the honey and they are delicious! I found this recipe on another food blog that I like to follow (mcconkiemenu.blogspot.com).

Ingredients:
6 tbs honey
5 tbs fresh lime juice
1 tbs chili powder
4 cups chicken, cooked and shredded
1 can black beans, rinsed
Tortillas
Green Enchilada Sauce
Shredded Cheddar Cheese

Directions:
Mix honey, lime juice, chili powder and chicken together and marinate for at least 1 hour. Cover bottom of baking dish with a small amount of enchilada sauce. Assembel enchilada by placing a heaping spoonful of chicken , a spoonful of beans and cheese in tortillas. Roll up and place in baking dish. Top with remaining sauce and cheese. Bake at 350F for 20-30 minutes or until warmed through and cheese is melted.

Roast Chicken with Garbanzo Beans, Tomatoes and Paprika

Ingredients

1/4 cup extra-virgin olive oil
4 garlic cloves, pressed
1 tbs smoked paprika (I used regular paprika)
1 tsp ground cumin
1/2 tsp dried crushed red pepper
4 chicken breasts
1 15-ounce can garbanzo beans, drained
1 12-ounce container cherry tomatoes
1 cup chopped fresh cilantro, divided
1/2 cup plain or Greek yogurt


Directions

Preheat oven to 450F. Mix first 5 ingredients in medium bowl to make spiced oil. Pour 1 tsp spiced oil into small bowl; whisk in yogurt and set aside for sauce.

Place chicken on a large rimmed baking sheet. Rub 2 tbs spiced oil over chicken. Add beans, tomatoes and 1/2 cup chopped cilantro to remaining spiced mixture; toss to coat. Pour bean mixture around chicken. Sprinkle everything generously with salt and pepper.


Roast until chicken is cooked through, about 20-30 minutes. When done, sprinkle chicken with remaining cilantro. Transfer chicken to plates. Spoon bean mixture over chicken. Serve with yogurt sauce.