Ingredients
For the Sweet Potatoes:
- 1 large sweet potato, peeled and cubed
- 1 tbsp olive oil
- ½ tsp paprika
- ¼ tsp cumin
- ¼ tsp garlic powder
- Salt and pepper, to taste
For the Salad:
- 200–250 g cooked shrimp, peeled and deveined
- 1 cup cooked or canned black beans, drained and rinsed
- 1/2 red bell pepper, diced
- 1/4 red onion, finely chopped
- 2 tbsp fresh cilantro, chopped
- Juice of 1 lime
- Optional: 1 tsp honey or maple syrup for a hint of sweetness
Instructions
1. Roast the Sweet Potatoes:
- Preheat oven to 400°F (200°C).
- Toss cubed sweet potatoes with olive oil, paprika, cumin, garlic powder, salt, and pepper.
- Spread evenly on a baking sheet and roast for 20–25 minutes, flipping halfway through, until tender and slightly caramelized.
2. Prepare the Salad:
- In a large bowl, combine roasted sweet potatoes, cooked shrimp, black beans, red bell pepper, red onion, and cilantro.
3. Dress the Salad:
- Squeeze lime juice over the salad and drizzle with optional honey or maple syrup if desired.
- Toss gently to combine and coat all ingredients evenly.
4. Serve:
- Serve warm, at room temperature, or chilled.
- Garnish with extra cilantro or a few lime wedges if desired.
Tips:
- For extra Caribbean flavor, add a pinch of allspice or a dash of chili flakes.
- Can be served as a main dish or a hearty side salad.
- Leftovers keep well in the fridge for 1–2 days; toss gently before serving again.
