Meatless Mondays Chronicles Vlog Week 18 with Special Guest Kutlery!
Introducing an awesome video with Kat of Kutlery Catering, Food & Travel. We had so much fun and I am truly thankful for her time and preparations to make this video a success. I am so excited to share this video with you! You will find that this is a fun and engaging video for you to enjoy. As you can see from my facial expression…this salad was the BOMB!
You will find the recipe as well as @Kutlery contact information below!
Let me know what you think!
ENJOY!
Kutlery Catering, Food & Travel
Instagram: @Kutlery
Email: KCH@KutlerybyKat.com
Corn and Black Bean Salad with Roasted Sweet Potatoes
(2-3 servings)
Ingredients:
- 1 large sweet potato (washed, dried and peeled)
- 4 handfuls of dark leafy greens (like arugula, spinach or baby kale)
- 1 can of low sodium black beans, rinsed
- 1 can of sweet niblet corn
- 1 handful of cilantro
- 1 lime
- Chipotle ranch salad dressing
- 8 tbs of extra virgin olive oil
- 1 small white onion
- 1 cup of chopped sweet peppers
- Roasted vegetable seasoning
- SELECT HERE FOR KAT’S HIGHLY RECOMMENDED ROASTED VEGETABLE SEASONING!
Directions:
- After washing and peeling your sweet potato, dice it into in medium-sized cubes.
- Brush foil-lined baking sheet with 2 tablespoons of extra virgin olive oil. In a separate bowl, toss diced sweet potato with two tablespoons of extra virgin olive oil and season using sea or kosher salt, fresh cracked pepper and roasted vegetable seasoning.
- Spread the diced sweet potato into an even layer on the baking sheet and roast for 35 minutes at 375 degrees.
- Chop sweet peppers into cubes and dice a small white onion. Season them like the sweet potatoes, and spread the seasoned peppers and onion in an even layer on another baking sheet and roast for 20 minutes at 375 degrees.
- Take the peppers, onions and sweet potato out of the oven and allow them to cool. During this time, wash and dry your greens, rinse your black beans and slice the lime.
- Plate the dish by spreading the greens in the bottom of a large bowl. Pour in the corn and black beans. Scoop on the roasted vegetables and squeeze one lime over the entire salad. Pour on a tablespoon or two of salad dressing, then mix the entire salad.
- Garnish with chopped cilantro and a few slices of lime.
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