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Vibrant Roasted Sweet Potato Black Bean Salad

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A colorful and nutritious salad featuring roasted sweet potatoes and black beans, dressed with a zesty lime dressing.

Ingredients

Scale
  • 2 medium sweet potatoes, peeled and diced into 1/2-inch cubes
  • 2 tablespoons olive oil
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika (optional)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup corn kernels
  • 1 medium red bell pepper, diced
  • 1/4 cup red onion, finely diced
  • 3 tablespoons fresh lime juice
  • 1 tablespoon honey or maple syrup
  • 2 tablespoons extra virgin olive oil (for the dressing)
  • 2 tablespoons fresh cilantro, chopped
  • 1 avocado, cubed
  • 2 tablespoons pumpkin seeds
  • 1/4 cup crumbled feta cheese (optional)

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. Wash and peel the sweet potatoes. Cut them into 1/2-inch cubes and toss with 2 tablespoons of olive oil, ground cumin, salt, black pepper, and smoked paprika.
  3. Spread the seasoned sweet potatoes in a single layer on a baking sheet and roast for 25–30 minutes, flipping halfway through.
  4. While the sweet potatoes roast, drain and rinse the black beans.
  5. Dice the red bell pepper and finely chop the red onion.
  6. In a small bowl, whisk together lime juice, extra virgin olive oil, honey or maple syrup, and a pinch of salt and pepper.
  7. In a large bowl, combine roasted sweet potatoes, black beans, red bell pepper, and red onion. Pour the dressing over and toss gently to combine.
  8. Just before serving, add the cubed avocado, sprinkle with pumpkin seeds, cilantro, and optional feta cheese.

Notes

This salad can be stored in the fridge for about 3 days. Add avocado fresh to prevent browning.

Nutrition

Find it online: https://us.recipesfood.org/roasted-sweet-potato-black-bean-salad/

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