2 lbs Sweet Potatoes, peeled & cut in 1 in. chunks
3 tbs extra virgin olive oil
2 tbs fresh lime juice
2 tbs brown rice vinegar
1 tsp. Chili Powder
1 tbs. agave nectar
½ tsp. ground cumin
2 tbs chopped chives
salt & pepper to taste
½ red bell pepper, seeded & diced small
1/2 red onion, finely diced
Boil sweet potatoes in water just until tender (don’t overcook). Drain and put in a large bowl.
Whisk together olive oil, lime juice, agave nectar, rice vinegar, chili powder, cumin, chives & salt and pepper in a small bowl. Add red bell pepper and red onion to the potatoes and toss with the dressing. Serve warm or chill and bring to room temp before serving.
Makes 6 servings
3 tbs extra virgin olive oil
2 tbs fresh lime juice
2 tbs brown rice vinegar
1 tsp. Chili Powder
1 tbs. agave nectar
½ tsp. ground cumin
2 tbs chopped chives
salt & pepper to taste
½ red bell pepper, seeded & diced small
1/2 red onion, finely diced
Boil sweet potatoes in water just until tender (don’t overcook). Drain and put in a large bowl.
Whisk together olive oil, lime juice, agave nectar, rice vinegar, chili powder, cumin, chives & salt and pepper in a small bowl. Add red bell pepper and red onion to the potatoes and toss with the dressing. Serve warm or chill and bring to room temp before serving.
Makes 6 servings
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