Roasted Sweet Potato Salad

Heat oven to 400ºF. Put sweet potatoes, jalapenos, red peppers and garlic on a large baking sheet. Drizzle with 1 tablespoon olive oil, toss to coat and spread out in a single layer. Sprinkle with salt and pepper. Roast, turning occasionally, until potatoes begin to brown on corners and are just tender inside, 30 to 40 minutes. Remove from the oven; keep on the pan until ready to mix with the other ingredients.

Combine red onion, lemon/lime zest, black beans, and cilantro in a small bowl. Add the sweet potato mixture and drizzle with the remaining olive oil. Season with salt, pepper, and maybe a drop of honey. Serve warm or at room temperature, or refrigerate for up to a day.