Author: Allie, Hamama Customer Happiness Manager

Prep Time:  5 minutes

Cook Time: 20 minutes

Makes: 6-8 Servings

The smoky, herbaceous, sweet and savory flavors of this salad will have you hooked! Enjoy the varying textures & flavors of the orzo, black beans, roasted sweet potatoes, and fresh green garnishes in this unique salad. It’s full of protein, fiber, antioxidants and nutrients so it will be sure to satisfy your hunger for hours. It makes the perfect lunch or side dish and it can be made in advance and kept in the refrigerator… The flavors keep getting better! 

• 3-4 sweet potatoes, diced
• 3 ½ cups Orzo (I used a gluten free variety) or Israeli couscous, prepared according to package directions
• 1 can black beans, rinsed
• 1 bunch green onion, chopped
• ½ bunch cilantro, roughly chopped
• Avocado, for serving
• Bold basil Microgreens, for serving

Dressing:

• ¾ cup olive oil
• 1 - 11.5 oz can of tomato juice
• ½ cup balsamic vinegar (or a bit more to taste)
• ¼ cup brown sugar
• 1 tbsp maple syrup or honey
• 3 ½ tsp chipotle powder
• 1 clove of garlic, crushed
• 1 tsp smoked paprika
• ¼ tsp cayenne pepper, optional
• Salt & pepper to taste

1. Preheat the oven to 400° F. Dice (and peel, if desired) your sweet potatoes and add to a large bowl. Drizzle with olive oil and season with salt & pepper. I like to sprinkle on some smoked paprika and garlic powder too! Mix and place on a large sheet pan lined with parchment paper. Bake for about 15-20 minutes or until tender and golden brown, stirring/flipping halfway through. Set aside to cool once ready.
2. While the sweet potatoes are cooking, prepare your orzo or couscous according to package directions (al dente is best for this!) and set aside to cool.
3. In a large mixing bowl, combine the orzo/couscous, sweet potatoes & black beans.
4. Combine dressing ingredients and pour about ⅔ of it over the salad ingredients. Stir and allow the ingredients to absorb the dressing for a bit and add more dressing as needed after. Taste for seasoning and adjust if needed. Right before serving, stir the salad again and add in your green onions, cilantro, and bold basil microgreens. Serve room temp or chilled & enjoy!
5. This can be stored in your refrigerator for about 5 days.