Last fall Mark Bittman featured something similar in his Minimalist column, it was amazing and I have been eating variations of it ever since. This recipe is really a blank canvas, I am leaving you with my version, but feel free to play around with it, it is amazingly flexible. It is wonderful with arugula and ricotta salata, delicious with spinach and feta, bibb and Gorgonzola, spice it up with jalapeno or yellow peppers. Should you have any left overs, it rocks cold the next day.
4 sweet potatoes, peeled and cubed
1 can of black beans (rinse and drained
chopped basil or cilantro
dressing:
2 limes, 1 zested, both juiced
4 Tbs. olive oil, divided
a whisper of crushed red pepper flakes
1 tsp. sugar
toppings:
4 oz. salty fresh cheese (feta, chevre, ricotta salata or blue cheese)
scattering of pumpkin seeds
a cozy bed of greens (spinach, arugula, bibb or butter, mixed greens)
Preheat oven to 450°. Place rack on bottom level.
Toss cubed sweet potatoes with 2 Tbs. olive oil and sprinkle with 1 tsp. kosher salt. Roast at 450°, about 15 minutes, or until fragrant and caramelizing on bottoms. Toss gently with a flat metal spatula, turning most over. Return to oven to roast another 10-15 minutes, or until gorgeous brown and tender.
Meanwhile, drain and rinse beans, and place in a medium bowl. Chop basil and add to beans. Crumble cheese and set aside. Make a cozy bed with the greens on serving dish.
For the dressing, combine zest of one lime, juice of both limes, olive oil, red hot pepper flakes, sugar, and a dash of salt in a jar. Shake it up, baby.
When potatoes are done, add them to the beans and basil. Sprinkle the dressing over the bean/sweet-potato mixture (you may not need it all), and toss gently to coat. Place bean/sweet-potato mixture over greens, top with ricotta and pumpkin seeds...inhale!
bon appetit!
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