Smoky Sweet Potato Salsa

Prep Time: 10 minutes

Cook Time: 20minutes 

Total Time: 30minutes

Servings: 8 servings

Ingredients 
Roasted Sweet Potatoes

• 1 large sweet potato diced (2 cups)
• ½ tsp smoked paprika
• ½ tsp cumin
• ½ tsp garlic powder
• ½ tsp onion powder
• ¼ tsp black pepper

Salsa Ingredients

• 1 ½ cups grilled corn I used frozen (or (1) 14 oz rinsed and drained can)
• 14 oz can black beans rinsed and drained
• 1 cup roma tomatoes diced 
• ¾ cup red onion diced
• 1 cup fresh cilantro roughly chopped

Dressing Ingredients

• ¼ cup olive oil or avocado oil
• 3 tbsp lime juice
• 2 tbsp maple syrup (add more to taste)
• 2 tbsp coconut aminos 
• ½ tsp garlic powder
• ½ tsp cumin
• ¼ tsp smoked paprika
• ⅛ tsp cayenne (add more for more heat)
• ¼ tsp salt (add more to taste)
• ¼ tsp black pepper

Instructions

1. Preheat the oven to 400 degrees.
2. Cut the sweet potato into small ½-inch chunks and arrange them on a parchment-lined tray. Sprinkle ½ tsp smoked paprika, ½ tsp cumin, ½ tsp garlic powder, ½ tsp onion powder, and ¼ tsp black pepper over the potatoes. Toss to coat each piece with the seasonings. Bake for 20 minutes or until tender.
3. Add the roasted sweet potatoes, grilled corn, black beans, diced tomatoes, diced onion, and roughly chopped cilantro to a large mixing bowl.
4. Whisk together ¼ cup olive oil, 3 tbsp lime juice, 2 tbsp maple syrup, 2 tbsp coconut aminos, ½ tsp garlic powder, ½ tsp cumin, ¼ tsp smoked paprika, ⅛ tsp cayenne pepper, ¼ tsp salt, and ¼ tsp black pepper in a small bowl. Pour the dressing over the salsa and use a large spoon to gently stir and mix the ingredients together.
5. You can enjoy the salsa immediately or you can put it in the fridge to chill for 30 minutes before serving. Store leftovers in the fridge for 2-3 days.