Roasted Sweet Potato and Black Bean Salad

• 2 medium sweet potatoes, peeled and diced into 1-inch cubes
• 1 can (15 oz) black beans, drained and rinsed
• 1/4 cup olive oil
• 2 tablespoons lime juice
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• Salt and pepper to taste
• 4 cups mixed greens
• 1/2 cup diced red onion
• 1/4 cup chopped fresh cilantro
• 1 avocado, diced
• Juice of 1 lime

Steps

1. 1 Preheat oven to 400°F.
2. 2 Toss sweet potatoes with 2 tablespoons olive oil, cumin, chili powder, salt, and pepper. Spread on a baking sheet.
3. 3 Roast for 20-25 minutes, flipping halfway through, until tender and slightly caramelized.
4. 4 In a small bowl, whisk remaining olive oil with lime juice.
5. 5 In a large bowl, combine mixed greens, roasted sweet potatoes, black beans, red onion, and cilantro.
6. 6 Pour vinaigrette over the salad and toss to combine.
7. 7 Top with diced avocado and a squeeze of lime before serving.

Equipment

• Baking sheet
• Mixing bowls

Variations

• Add roasted corn for extra sweetness and texture.
• Swap black beans for chickpeas for a higher protein option.

Substitutions

• Use canned pumpkin if sweet potatoes are out of season.
• Substitute parsley for cilantro if preferred.

Pairings

• Grilled chicken
• Warm cornbread
• A crisp lager

Nutrition

Tips

• For extra flavor, sprinkle cotija cheese or crumbled feta over the top.
• Make sure the sweet potatoes are in a single layer on the baking sheet for even roasting.

Storage

Store in an airtight container in the fridge for up to 3 days. Toss with extra lime juice before serving.

Freezing: Freezes well without avocado for up to 2 months. Thaw in the fridge and refresh with greens and avocado before serving.

Serving Suggestions

• Pair with grilled chicken for a protein boost.
• Serve alongside warm cornbread for a comforting meal.

FAQ