Sweet Potatoes with Black Beans and Kohlrabi Salad
The key to this dish is the contrast in textures and flavors-- deeply roasted sweet potatoes, slightly spicy yet creamy black beans, and crunchy fresh kohlrabi and herbs.
Ingredients
2-4 sweet potatoes (depending on size)
2 cups cooked black beans (see recipe for stewy black beans)
1-2 kohlrabi
4 scallion
1 bunch cilantro
2 limes
1/3 cup olive oil
Method
- Heat oven to 450F
- Cut the sweet potatoes into 1/2" thick slabs or rounds
- Toss the sweet potatoes with some neutral oil and a few pinches of salt and spread out on a baking sheet
- Roast until tender and deeply caramelized (about 25 minutes)
- Warm the beans
- Cut the kohlrabi into matchsticks
- Slice the scallion thinly
- Roughly chop the cilantro
- Zest and juice the limes and combine with the oil and a big pinch of salt to make a vinaigrette
- Just before serving combine the kohlrabi, scallion, cilantro, and lime vinaigrette with a couple pinches of salt to make a very acidic salad
- To serve, remove the sweet potatoes from the oven, spoon the black beans on top of each slab, top with the kohlrabi salad and serve immediately
