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Roasted Sweet Potato Black Bean Salad

A vibrant salad featuring roasted sweet potatoes and hearty black beans, accented with fresh vegetables and a zesty dressing.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Dish, Salad, Side Dish
Cuisine: American, Healthy
Calories: 310
Ingredients Method Notes

Ingredients
  

Salad Base
  • 2 medium medium sweet potatoes, peeled and diced
  • 1 can black beans, rinsed and drained About 15 ounces
  • 1 each red bell pepper, diced
  • 1/4 each red onion, diced
  • 1 each avocado, diced
Dressing
  • 2 tablespoons olive oil
  • 1 tablespoon lime juice
  • 1 teaspoon cumin
  • to taste Salt and pepper
  • to taste Fresh cilantro for garnish Optional

Method
 

Preparation
  1. Preheat the Oven: Start by preheating your oven to 425°F (220°C).
  2. Prepare Sweet Potatoes: In a large bowl, combine the diced sweet potatoes with olive oil, cumin, salt, and pepper. Toss until each sweet potato piece is well-coated.
  3. Roast Sweet Potatoes: Spread the sweet potatoes in a single layer on a baking sheet. Roast in the oven for about 20-25 minutes, or until they are tender with golden-brown edges, flipping halfway through.
  4. Combine Ingredients: Once the sweet potatoes are done, let them cool for a few moments before transferring them to a large mixing bowl. Add the rinsed black beans, diced red bell pepper, red onion, and avocado.
  5. Prep the Dressing: In a small bowl, whisk together the lime juice, a pinch of salt, and pepper. Pour it over your salad and toss gently to combine.
  6. Garnish and Serve: Top the salad with fresh cilantro for a burst of flavor, and it’s ready to serve!

Notes

Add avocado right before serving to avoid browning. Substitute black beans with chickpeas or kidney beans for variety. For a spicier kick, add jalapeños or cayenne pepper. Store leftovers in an airtight container for up to 3 days or freeze portions (without avocado) for a month.