3American Sweet Potatoes, peeled and cut into small cubes
1tbsp(15 mL) olive oil
1 to 2tsp(5 to 10 mL) ground cumin
Sea salt, to taste
1can (341 mL) whole kernel corn, drained and rinsed
1can (540 mL) black beans, drained and rinsed
2cups(500 mL) cherry or grape tomatoes, cut into quarter
Half an onion, diced
Half a jalapeño, diced
1cup(250 mL) cilantro, freshly minced
Juice of 2-3 limes
Sea salt and pepper, to taste
4cups(1 L) of cooked quinoa or rice
Preheat the oven to 425 F (200 C). Place sweet potato cubes in a large plastic zip-closure bag, drizzle with olive oil and sprinkle with salt and cumin. Seal the bag and shake until potatoes are evenly coated.
Place sweet potatoes on a foil-lined baking sheet and bake for 15 mins or until edges are golden brown.
Place corn, beans, tomatoes, onion, jalapeño, cilantro, garlic, lime juice, sea salt and pepper into a large mixing bowl and toss until well combined.
Adjust salt, pepper, and lime juice to taste. Let sit for about 10-15 mins to let flavours combine.
Serve on quinoa or rice with layers of salsa and sweet potato.