Description
Bright, colorful, and packed with flavor, this roasted sweet potato and black bean combo is the salad that will make you forget you’re eating healthy.
Ingredients
Scale
- 2 lbs (900g) sweet potatoes, peeled and cut into ¾-inch cubes
- 3 tablespoons (45ml) olive oil, divided
- 1 teaspoon (5g) ground cumin
- 1 teaspoon (5g) smoked paprika
- ½ teaspoon (2.5g) garlic powder
- ¼ teaspoon (1.25g) cayenne pepper (optional)
- Salt and pepper to taste
- 2 cans (15oz/425g each) black beans, drained and rinsed
- 1 red bell pepper, diced
- ½ red onion, finely diced
- 1 cup (16g) fresh cilantro, roughly chopped
- 1 avocado, diced (optional)
- ¼ cup (60ml) lime juice (approximately 2–3 limes)
- 2 tablespoons (30ml) olive oil
- 1 tablespoon (15ml) honey or maple syrup
- 1 clove garlic, minced
- ½ teaspoon (2.5g) ground cumin
- Salt and pepper to taste
Instructions
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a large bowl, toss sweet potato cubes with 2 tablespoons olive oil, cumin, smoked paprika, garlic powder, cayenne (if using), salt, and pepper.
- Spread seasoned sweet potatoes in a single layer on the baking sheet and roast for 25-30 minutes, flipping halfway through.
- While sweet potatoes roast, whisk together lime juice, 2 tablespoons olive oil, honey or maple syrup, minced garlic, cumin, salt, and pepper to make the dressing.
- In a large bowl, combine black beans, diced red bell pepper, red onion, and cilantro.
- When sweet potatoes are done, let cool for 5 minutes then add to the black bean mixture.
- Pour half the dressing over the warm salad and gently toss to combine.
- Let rest for 10 minutes, then add diced avocado (if using) and remaining dressing just before serving.
- Taste and adjust seasonings as needed before serving.