Roasted Sweet Potato Black Bean Salad
A nutritious salad that combines roasted sweet potatoes with hearty black beans, fresh vegetables, and a zesty lime dressing.
Ingredients
For the salad
- 2 large sweet potatoes, peeled and diced
- 1 can black beans, rinsed and drained
- 1 medium red bell pepper, diced
- 1 small red onion, diced
- 1 medium avocado, diced
- 1 cup corn, fresh or frozen
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 medium Juice of lime
- Fresh cilantro, chopped (for garnish)
Instructions
Preparation
- Preheat your oven to 425°F (220°C).
- In a large bowl, toss the diced sweet potatoes with olive oil, cumin, smoked paprika, salt, and pepper until evenly coated.
- Spread the sweet potatoes in a single layer on a baking sheet.
- Roast in the preheated oven for 25-30 minutes, or until tender and slightly caramelized, turning halfway through for even cooking.
- While the sweet potatoes roast, prepare the other salad ingredients. In a large bowl, combine the black beans, diced red bell pepper, diced red onion, corn, and avocado.
- Once the sweet potatoes are done, allow them to cool for a few minutes before adding them to the bowl with the other ingredients.
- Squeeze the lime juice over the salad and gently toss everything together to combine.
- Garnish with fresh cilantro before serving.
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Notes
Serve the salad chilled or at room temperature. For a heartier meal, pair with whole grain pita or quinoa. Add grilled chicken or tofu for extra protein. Keeping avocado separate until serving will maintain its freshness.