ROASTED SWEET POTATO RAINBOW SALAD WITH LIME CREMA
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Okay, let me admit that that I have made this salad to help me get cremation of lime crema. The recipe is solely about crema. It’s life-changing, and I’ve never been able to put off making it since the first batch. So, I decided to throw together some of the other ingredients that I love, and it all came together to create a gorgeous organic rainbow I came in the Roasted Sweet Potato Rainbow Salad (…with lime crema).
MEAL PREP READY!
This salad is ideal for preparing meals for the week ahead. Mix the ingredients for the salad, and then you can add the dressing every day when you need to. You can add the grilled or rotisserie chicken or wrap the salad in the tortilla, and then you’re ready to go! Another interesting addition that I was thinking about (but I decided against to keep things simple) is to crush tortilla chips. I think the crunch would be great to add. You could include a little avocado or chopped jalapenos If you’re a fan of jalapenos.
USE ROASTED FROZEN CORN FOR EVEN MORE FLAVOR
Also, if you own a Whole Foods or Trader Joe’s nearby, it is possible to prepare this dish even simpler. They both have frozen cooked corn that can be used in place of my charred corn in a skillet. I chose to go the cheap option and created the corn myself this time however, the frozen corn that is pre-roasted is awe-inspiring (I believe it’s generally cheaper at TJ’s than the WF).
HOW TO STORE ROASTED SWEET POTATO RAINBOW SALAD
This salad’s “rainbow” ingredients of this salad are well-suited to storage, even if they are mixed However,. I recommend leaving the crema in place until the moment you are ready to serve.
INGREDIENTS
LIME CREMA
8 oz. Sour cream ($1.00)
Fresh limes cost $1.00. ($0.50)
One small clove of garlic, chopped ($0.08)
1/4 tsp salt ($0.02)
ROASTED SWEET POTATOES
1.5 lb. sweet potatoes ($1.57)
Two tablespoons cooking oil ($0.08)
One teaspoon ground cumin ($0.10)
Salt as desired ($0.02)
BLACKENED CORN
One lb. frozen corn kernels thawed, frozen ($1.49)
Two tablespoons of cooking oils ($0.08)
Salt according to your taste ($0.02)
SALAD
1 15oz. can of black beans ( $0.99)
One red bell pepper ($1.50)
1/4 onion red* ($0.25)
1/4 bunch fresh cilantro ($0.23)
INSTRUCTIONS
Suppose you have not yet taken the corn out of the freezer let, it start thawing. The oven should be preheated to 400oF.
Cut the sweet potato into pieces and chop them into tiny dice (1/4-1/2 in cubes). Put the slices on a baking tray sprinkled with cooking oil cum,in, and one or two pinches of salt. Mix the sweet potato cubes until they’re completely coated in spices and oil. Bake the sweet potato for approximately 30 minutes or until they’re soft and lightly browned around the edges. Remove them from the oven and allow them to cool.
As the sweet potato are cooking, make your lime-lime crema. Make use of a cheese grater with a small hole or a zester to remove the fine strip of lime’s green zest. Add approximately one teaspoon of spice as well as 1 Tbsp lemon juice into the sour cream as well as the minced garlic clove, and 1/4 tsp salt. Mix to mix. Taste and alter the lime juice as you’d like. Keep the crema in the refrigerator until it is ready for use.
A large skillet is heated on medium to medium-high heat. Once it’s hot, add two tablespoons of cooking oil, and swirl it around to make sure the oil is evenly distributed across the skillet. Add the corn that has been thawed, and cook till the corn has scorched and blistered along the edges. Do not stir it too frequently to let it blacken somewhat. Allow the corn to cool slightly.
Finely chop and dice the bell pepper red as well as the red onion. Drain and rinse the beans. Take the cilantro leaves off their stems, and then chop.
Mix the sweet potatoes you’ve roasted with blackened corn, black beans red, bell pepper, green onion, and cilantro into an enormous dish. Mix to combine. Add a little lime crema, and mix till the salad has been well coated. Sprinkle a bit more lime crema to the top right before serving.