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Pico de Gallo Salsa with Sweet Potatoes

A vibrant blend of sweet potatoes and classic Pico de Gallo ingredients, perfect for summer barbecues.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Appetizer, Side Dish
Cuisine: Healthy, Mexican
Calories: 120
Ingredients Method Notes

Ingredients
  

For the salsa
  • 2 cups Sweet potatoes, cubed Opt for firm potatoes with smooth skin.
  • 2 large Roma tomatoes, chopped Look for bright red, plump tomatoes.
  • 1 can Black beans, drained and rinsed Use canned for convenience.
  • 1/4 cup Cilantro, chopped Fresh cilantro adds flavor; substitute with parsley if needed.
  • 1 medium Jalapeño, diced Adjust heat by varying the amount.
  • 1 lime Juice of Adds a zesty finish.
  • 1 clove Garlic, minced Enhances flavor.
  • 2 tablespoons Olive oil For seasoning and texture.
  • Salt to taste
  • Pepper to taste

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
  2. Cut the sweet potatoes in half and then into small cubes, placing them on the baking sheet.
  3. Spray the cubes with olive oil and sprinkle with salt and pepper, tossing to coat well.
  4. Roast the potatoes in the preheated oven for about 25-30 minutes until they are fork-tender and lightly browned.
Mixing
  1. In a large mixing bowl, combine the chopped tomatoes, black beans, diced jalapeños, and chopped cilantro.
  2. Once the sweet potatoes have cooled to room temperature, add them to the bowl and gently mix.
  3. Drizzle the lime juice, minced garlic, and olive oil over the mixture and toss to combine.
  4. Chill in the refrigerator for at least one hour before serving.

Notes

Store leftover salsa in an airtight container in the fridge for up to 3 days. Avoid freezing for the best texture, but it can be stored for 1 month if needed.