ROASTED POBLANO AND SWEET POTATO SALAD
This recipe was inspired by a dish I spotted on the menu at Whole Foods Market. I don’t have the recipe, so I came up with this recipe from the ingredients I thought were. The result was quite delicious and also very healthy, which (in my view) is a win-win! This was also my first recipe using poblanos, and I’ve decided they’re now my most-loved ingredient. The flavor is fantastic, and my home smelled terrific when they were roasting. I’m going to make a poblano-stuffed recipe shortly!
ROASTED POBLANO AND SWEET POTATO SALAD
INGREDIENTS
2.5 lbs. sweet potatoes ($2.43)
2 poblano peppers ($0.98)
1 15oz. container of black beans ($0.78)
1.25 cups of Corn kernels frozen ($0.32)
1 cup diced onion (optional) ($0.12)
One lime ($0.20)
3 tablespoons olive oil($0.32)
One bunch of fresh cilantro ($0.66)
Two teaspoons of ground cumin ($0.10)
1/2 tsp salt ($0.05)
INSTRUCTIONS
Preheat your oven to 400 degrees at Broiler mode. Prepare a foil baking sheet and spray your peppers using non-stick cooking spray. The baking sheet should be placed with the peppers around 4 inches beneath those broiler coils(this is the second level of racks in the oven I use). Roast the peppers in the broiler for about 15 hours on the one hand. Flip the peppers over and broil for five minutes on the opposite side. The skin of the peppers completely blackened and blistered. This gives the peppers a smokey taste. But don’t worry; you’ll be removing the burned skin.
While the peppers roast and the sweet potatoes are being roasted, peel them to cut pieces about 1 inch in size. Put the pieces in a bowl, and mix them in a bowl using 3 Tbsp of olive oil. Add two teaspoons of cumin, 1/2 teaspoon of salt, and half a handful of cilantro leaves chopped. Mix everything to ensure that the sweet potato pieces are evenly coated. The peppers are ready for roasting by this time.
After the peppers have come out from the oven, please place them in a freezer bag and allow them to cool. The peppers will steam inside the bag until they cool, allowing you to peel off the skin easily.
The oven should be switched off from the broil setting to the range (still at 400 degrees); pour the small pieces of sweet potato onto the baking pan used for the peppers, and then roast them for about 30 mins. Mix the parts halfway through.
Then drain and rinse the black beans from the can. You can freeze one cup of corn kernels frozen. Finely chop a quarter of an onion (if you wish). Place the beans, corn, and onions in the bowl. After the poblanos are cool, peel off their skins and open them up to take out the seeds, seeds pod, and stem, then chop the flesh into pieces. Place the chopped poblanos in a bowl alongside other vegetables.
Once the sweet potato is cooked, let it cool for around 10 minutes. In the meantime, chop the other part of the cilantro and squeeze the lime. Mix the sweet potato with the cilantro and lime with the other components, then serve. This dish can be enjoyed hot or cold!
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