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Roasted Sweet Potato and Black Bean Salad

Original recipe from One-Dish Vegan by Robin Robertson
kept byspiersma
recipe by

1 1/2 lb sweet potatoes, peeled and cut into 1-inch dice
3 T olive oil
Salt and freshly ground pepper
1 1'2 c (or 1 15-oz can) black beans, rinsed and drained
1 c fresh or frozen (thawed) peas
1/3 c unsalted roasted cashews or pecan pieces
1/4 c dried cranberries
1 celery rib, chopped
3 scallions, sliced
1/4 c orange juice
1 T lemon juice
1-2 t agave or maple syrup
4 c chopped romaine



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