Description
This Roasted Sweet Potato and Black Bean Salad is a vibrant, nutrient-dense meal that perfectly balances the earthiness of oven-roasted sweet potatoes with the savory heartiness of black beans. Infused with a zesty lime vinaigrette and fresh cilantro, it offers a refreshing blend of textures and flavors. Naturally vegan and gluten-free, this wholesome dish is an excellent, energizing choice for a quick lunch or a mindful, plant-based dinner that is as nourishing as it is delicious.
Ingredients
1 pound sweet potatoes, peeled and diced into 3/4-inch cubes
1 tablespoon extra virgin olive oil
1/2 teaspoon ground cumin
1/4 teaspoon crushed red pepper flakes (optional)
Coarse sea salt and freshly ground black pepper to taste
1 14.5-ounce can black beans, rinsed and drained
1/2 medium red onion, finely diced
1/2 cup fresh cilantro leaves, chopped
2 tablespoons freshly squeezed lime juice
2 tablespoons extra virgin olive oil
Instructions
Preheat your oven to 450°F (230°C).
Place the diced sweet potatoes on a large, rimmed baking sheet in a single layer.
Drizzle the 1 tablespoon of olive oil over the potatoes, add cumin, red pepper flakes, salt, and pepper, then toss to coat evenly.
Roast for 20 to 25 minutes, or until the potatoes are tender and golden-brown at the edges.
In a large bowl, combine the roasted sweet potatoes, black beans, red onion, and chopped cilantro.
In a small bowl, whisk together the lime juice and the remaining 2 tablespoons of olive oil.
Pour the dressing over the salad and toss gently to combine.
Serve warm or at room temperature.
Notes
Store any leftovers in an airtight container in the refrigerator for up to 3 days. For added crunch, you can top with toasted pumpkin seeds or sunflower seeds.