Roasted Sweet Potato and Black Bean Salad

This vibrant roasted sweet potato and black bean salad offers a delightful mix of natural sweetness from sweet potatoes and robust flavor from black beans. The roasting process enhances the sweetness of the potatoes, which contrasts beautifully with the earthiness of the beans. A sprinkling of fresh herbs and a zesty vinaigrette complete this nutritious and colorful dish, making it a versatile choice for both a main and a side dish.

Ingredients

• 2 medium sweet potatoes, peeled and cubed
• 1 15 oz can black beans, drained and rinsed
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 1 tsp Ground Cumin
• 1 tsp Paprika
• 2 Tbsp olive oil
• 1 Tbsp lime juice

Instructions

1. Preheat the oven to 400°F (200°C).
2. In a large bowl, combine sweet potatoes with 1 tablespoon of olive oil, cumin, paprika, ensuring each piece is evenly coated.
3. Arrange the sweet potatoes in a single layer on a baking sheet.
4. Roast in the preheated oven for 25-30 minutes, until tender and golden, turning halfway through for even cooking.
5. While the sweet potatoes roast, in a separate bowl, mix together black beans, red onion, cilantro, lime juice, and the remaining tablespoon of olive oil.
6. Allow the roasted sweet potatoes to cool for a few minutes before incorporating them into the black bean mixture.
7. Gently mix to ensure the ingredients are evenly distributed.
8. Adjust the seasoning with additional lime juice or herbs, if necessary.
9. Serve this dish warm or allow it to reach room temperature, depending on preference.

Keywords: Sweet Potato, Black Bean, Healthy, Vegetarian, Salad

Spice Rack: Ground Cumin, Paprika

Save This Recipe

---

Chopped is powered by people alongside Cookie, our AI sous-chef. Every cook and kitchen is unique, so be sure to check seasoning, temperature, and cook time as you go. Consult packaging for dietary information and always follow food safety guidelines.

---