Description
A healthy, hearty salad combining roasted sweet potatoes and black beans with a zingy lime dressing, perfect for meal prep and flexible for customization.
Ingredients
For the Salad
- 2 medium sweet potatoes, peeled or unpeeled, cut into bite-size cubes
- 1 can black beans, rinsed and drained
- 1 medium red bell pepper or cherry tomatoes, chopped (for freshness)
- 1 medium red onion, thinly sliced
- 1/4 cup cilantro, chopped (optional but recommended)
- 1 medium avocado, diced (add right before serving, optional)
- 2 tablespoons olive oil
- to taste salt and pepper
- 1 teaspoon cumin (or other spices for roasting, like chili powder, paprika, or garlic powder)
- 2 limes, juiced (for the dressing)
For the Lime Dressing
- 3 tablespoons olive oil
- 1 teaspoon honey or maple syrup
- 1 clove garlic, minced (or a pinch of garlic powder)
- 1 teaspoon cumin
- 1 pinch chili flakes (optional)
- to taste salt and pepper
Instructions
Preparation
- Preheat the oven to 425°F (220°C).
- Toss sweet potato cubes with olive oil, salt, pepper, and your spices. Spread them out on a baking sheet.
- Roast for about 20 to 30 minutes, flipping once, until browned and tender.
Salad Assembly
- While potatoes are roasting, prepare other salad ingredients: rinse black beans, chop the red bell pepper or cherry tomatoes, slice the onion, and chop cilantro if using.
- Whisk together the lime dressing ingredients in a bowl. Adjust seasoning to taste.
- Once sweet potatoes are ready, allow them to cool slightly. Then, combine them with black beans, chopped vegetables, and the lime dressing in a large bowl.
- Toss gently to combine, careful not to mash the sweet potatoes. Adjust seasoning as needed.
Notes
This salad holds up well in the fridge, making it great for meal prep. Keep avocado separate until ready to serve to avoid it turning brown.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Lunch, Main Course, Salad
- Cuisine: American, Vegetarian