Roasted Sweet Potato Black Bean Salad
A vibrant and filling salad featuring roasted sweet potatoes, black beans, and fresh vegetables, perfect for lunch or dinner.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Latin
- Diet: Vegetarian
Ingredients
- 2 large sweet potatoes, peeled and diced
- 1 can black beans, drained and rinsed
- 1 red bell pepper, diced
- 1 cup corn (fresh or frozen)
- 1 avocado, diced
- 1/4 red onion, finely chopped
- 2 tablespoons olive oil
- Juice of 1 lime
- 1 teaspoon cumin
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- Toss the diced sweet potatoes with olive oil, salt, and pepper in a large mixing bowl.
- Spread the sweet potatoes evenly on a baking sheet.
- Bake the sweet potatoes for 25–30 minutes or until caramelized and tender, stirring halfway through.
- Add the black beans, diced red bell pepper, corn, diced avocado, and finely chopped red onion to a large bowl and stir to combine.
- Whisk together lime juice, cumin, salt, and pepper in a small bowl for the dressing.
- Combine the roasted sweet potatoes with the bowl of vegetables once they have cooled slightly.
- Pour the dressing over the salad and toss gently.
- Garnish with fresh cilantro before serving.
Notes
This salad stores well; keep the dressing separate until ready to serve.