SWEET POTATO AND BLACK BEAN “CHICKEN” SALAD

Servings about 5

21 Day Fix: Per Serving: 1 ¼ Y, 1 B

Ingredients:

• 2 medium sweet potatoes, cut into ½ inch chunks
• 1 tablespoon olive oil
• 1 tablespoon honey
• 1 ripe avocado
• 1 can black beans, drained and rinsed
• ¼ to ⅓ cup cilantro, chopped
• 2 green onions, thinly sliced
• ¼ cup freshly grated manchego cheese
• ¼ cup plain greek yogurt
• juice of ½ a lime
• ¼ teaspoon cumin
• ¼ teaspoon smoked paprika
• pinch of garlic powder
• ¼ teaspoon salt
• pinch of pepper

Instructions:

1. Preheat the oven to 375 degrees. Add the sweet potatoes to a rimmed baking sheet and then drizzle with the olive oil and honey. Toss to coat and then spread in an even layer. Bake for about 25 to 30 minutes, stirring once halfway through, until tender. Remove from the oven and let cool. Once cool, add the sweet potatoes to a large bowl.
2. Cut the avocado in half and remove the seed. Dice half of the avocado and add to the large bowl with the sweet potatoes. Add the other half of the avocado to a small bowl and mash well with a fork or potato masher.
3. Add the black beans, cilantro, green onions and manchego to the bowl with the sweet potatoes and set aside. To the bowl with the mashed avocado, add the greek yogurt, lime juice, cumin, paprika, garlic powder, salt and pepper and mix until well combined. Add to the bowl with the sweet potatoes and mix gently until combined and the sauce sort of binds it all together. Taste and adjust the seasonings if needed to your taste (I usually add a little more salt and smoked paprika).
4. Serve with crackers and fruit, pita chips, tortilla chips, rolled up in a tortilla whatever you like!