Description

Roasted Sweet Potato Black Bean Salad is a vibrant and nutritious dish that perfectly marries the sweetness of roasted sweet potatoes with the hearty texture of black beans. Tossed with a zesty lime dressing and fresh cilantro, this salad is not only visually stunning but also bursting with flavor. Whether served warm or chilled, it makes an ideal accompaniment at potlucks, picnics, or as a delightful addition to weeknight dinners.

Ingredients

Scale

2 medium sweet potatoes (about 2 cups diced)
1 can (15 oz) black beans, rinsed and drained
2 tbsp olive oil
1 small red onion, finely diced
1/4 cup fresh cilantro, chopped
Juice of 1 lime
1 tsp ground cumin
1 tsp chili powder
Salt and pepper to taste

Instructions

Preheat your oven to 425°F (220°C).
Peel and dice the sweet potatoes into 1-inch cubes. Toss in olive oil, cumin, chili powder, salt, and pepper until evenly coated.
Spread the sweet potatoes on a baking sheet and roast for 25-30 minutes until golden brown and tender.
While the sweet potatoes roast, rinse and drain the black beans; dice the red onion.
Once sweet potatoes are done roasting, let them cool slightly before combining in a large bowl with black beans, red onion, lime juice, and cilantro.
Gently mix all ingredients together without mashing the sweet potatoes. Serve warm or chilled.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Salad
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cup (210g)
Calories: 280
Sugar: 5g
Sodium: 320mg
Fat: 8g
Saturated Fat: 1g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 47g
Fiber: 12g
Protein: 9g
Cholesterol: 0mg

Keywords: - For added sweetness, consider incorporating corn or bell peppers. - Avocado can be added for creaminess; just fold it in right before serving. - Store leftovers in an airtight container for up to three days.