Roasted Sweet Potato and Black Bean Salad
A colorful and satisfying salad that pairs roasted sweet potatoes with protein packed beans and a zesty lime dressing.
recipesbynani.comThis salad is a personal favorite in my kitchen because it manages to be both hearty and fresh at the same time. The sweetness of the roasted potatoes works so well with the earthy black beans, making it a perfect meal for busy weekdays or a potluck side dish.
My top tip for this one is to roast the sweet potatoes until the edges get nice and crispy. It adds a lovely texture that contrasts perfectly with the creamy avocado and soft beans.
🧺 Ingredients
- 2 large sweet potatoes, peeled and cubed
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 can (15 ounces) black beans, rinsed and drained
- 1 ripe avocado, diced
- 1/2 red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons lime juice
- Salt and black pepper to taste
👩🍳Instructions
- 1
Preheat your oven to 400 degrees Fahrenheit.
- 2
Toss the cubed sweet potatoes with olive oil, cumin, salt, and pepper on a baking sheet.
- 3
Roast the potatoes for 20 to 25 minutes until they are tender and lightly browned.
- 4
Let the potatoes cool slightly before transferring them to a large mixing bowl.
- 5
Add the black beans, red onion, and cilantro to the bowl with the potatoes.
- 6
Gently fold in the diced avocado so it does not get mushy.
- 7
Drizzle the lime juice over the salad and toss everything gently to combine.
- 8
Taste and add extra salt or lime juice if you feel it needs a little more zing.
💡 Tips
Store any leftovers in an airtight container in the fridge for up to two days. If you plan on keeping it longer, add the avocado right before serving so it stays fresh and green.
Made this recipe? Let us know how it went.
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