Dinner, Side Dishes

Warm Roasted Sweet Potato Salad

  • Prep 10 mins
  • Total Cook Time 23 mins
  • Steam 15 mins
  • Bake 13 mins
  • Total 1 hour
  • Medium
  • Serves 4

You’ll love this hearty, vegan dish of seasoned sweet potato, avocado, balck beans, rice, and avocado all tossed in a creamy homemade cilantro-lime dressing. Now, salads can be eaten all year round!

TIP: Rather than using individual spices to season sweet potatoes, you can easily use a pre-made taco seasoning.

Compatible with

Allergies

  • Contains Tree Nuts

Tip: Allergy Advice

This dish contains the following allergens: Tree Nuts

Cooking mode

Step-by-step instruction without your screen going to sleep

Level 1 (Bottom of Pot)

  • 1 cup white rice
  • 1 3/4 cups water or stock
  • 1 can (15 ounces) black beans
  • Step 1

    Place all Level 1 ingredients in the pot and stir to combine.

  • Step 2

    Pull out the legs on the Crisper Tray, then place the tray in the elevated position in the pot.

  • Step 3

    Add all Level 2 ingredients to a large bowl and mix to combine, ensuring sweet potatoes are evenly coated in oil and seasoning.

  • Step 4

    Place sweet potatoes on the crisper tray in the elevated position and close the lid.

  • Step 5

    Close the lid and flip the SmartSwitch™ to Rapid Cooker. Select SPEEDI MEALS, set temperature to 350°F, and set time to 13 minutes. Press START/STOP to begin cooking (the unit will steam for approximately 10 minutes before crisping).

  • Step 6

    Meanwhile, prepare dressing by adding all dressing ingredients into a blender and blend until smooth.

  • Step 7

    When cooking is complete, transfer sweet potatoes to a plate. Then use silicone-tipped tongs to grab tray’s center handle and remove it from the unit. Stir bean and rice mixture. Assemble salads by platting arugula on a dish, then top with sweet potatoes, dressing, scallions, and cilantro.