This warm salad infused with the vibrancy of Cuba is sure to have tummies rumbling. We’ve taken all that is edible about Cuba and presented it to you on a platter, in an explosion of confetti-like colour and flavour sure to thrill. Buen provecho!
Sweet Potato, cubes(ContainsSulphites/Sulfite)
Feta Cheese, crumbled(ContainsMilk/Lait)
Preheat the oven to 450°F. (To roast the sweet potatoes.) Start prepping when the oven comes up to temperature!
Bake the sweet potatoes: Wash and dry the sweet potatoes. On a baking sheet, combine the sweet potatoes with the spice blend and a drizzle of oil. Season with salt and pepper. Toss until combined. Arrange the sweet potatoes in a single layer. Roast in the centre of oven, stirring halfway through, until golden-brown and tender, 25-28 min.
Prep: Wash and dry remaining produce. Drain and rinse the beans. Halve the tomatoes. Finely chop the cilantro. Zest, then juice the lime.
Cook the veggies: Heat a large pan over medium heat. Add a drizzle of oil, then the onion. Cook until onion is soft, 3-4 min. Add the corn, beans, tomatoes, lime juice and lime zest. Cook, stirring occasionally, until warmed through, 2-3 min.
Finish and serve: Remove the pan from the heat. Stir in the roasted sweet potatoes, feta and cilantro. Season to taste with salt and pepper. Divide between plates. Enjoy!