Thank you Mark Bittman!

Who is Mark Bittman? He's a food writer who writes for the NY Times (and other places)

This is a slight adaptation of one of his recipes that has been very popular but for some reason I'm only just getting around to posting.

Roasted Sweet Potato Salad with Black Beans and Chili Dressing.

The recipe is wonderfully easy, and if you throw some chicken breasts in to cook at the same time as the sweet potato, you've got instant meal - though I could just devour the salad by itself without the meat, it's that good!!!!

In this pan is 4 medium sweet potatoes (about 1 1/2 pounds), peeled and cut into 1-inch chunks.
One red onion, sliced.
It's all tossed with about 2 tablespoons of olive oil and sprinkled in salt and pepper. You'll also notice some chicken breasts and some sliced mushrooms (both optional)

Put that pan in the oven and let it roast at 400F for 40 minutes, turning the potatoes and the chicken occ.

In a bowl (photographed under low light) - put 2 red pepper, chopped, 1 can of black beans (drained) and 1 cup of fresh chopped cilantro.


Meanwhile in the bowl of a mini chopper or in a blender put 1 -2 tablespoons of minced Jalapeno (I normally throw in a full chili), 1 clove of garlic, juice of 2 limes and just under 1/2 cup of extra virgin olive oil. Blitz it together.

Here is everything (except the chicken) mixed together with the dressing poured over the top. Words and pictures can't describe how comforting this warm salad is.

And if you serve it with the chicken - it's a complete meal.

Now. Go. Shopping.