Roasted Sweet Potato Black Bean Salad
A warm, hearty salad combining sweet potatoes and black beans for a comforting and nutritious fall dish.
Ingredients
Salad Ingredients
- 2 large sweet potatoes, peeled and cubed Look for firm sweet potatoes with smooth skin.
- 1 can black beans, drained and rinsed Canned beans make for quicker preparation.
- 1 medium bell pepper, diced Any color bell pepper can be used.
- 1 medium red onion, diced Adds a mild sweetness.
- 2 tablespoons olive oil For roasting the sweet potatoes.
- Salt and pepper, to taste Season according to preference.
- 1 teaspoon cumin Provides a warm flavor.
- 1 teaspoon smoked paprika Adds smokiness to the dish.
- Fresh cilantro, for garnish Optional, for flavor.
- Lime wedges, for serving To enhance flavor.
Instructions
Preparation
- Preheat your oven to 425°F (220°C).
- In a large bowl, toss the cubed sweet potatoes with olive oil, salt, pepper, cumin, and smoked paprika.
Roasting
- Spread the seasoned sweet potatoes on a baking sheet in a single layer.
- Roast in the oven for about 25-30 minutes, or until they are golden and tender, stirring halfway through.
Mixing the Salad
- In a large mixing bowl, combine the roasted sweet potatoes, black beans, diced bell pepper, and red onion.
- Toss gently to mix all the ingredients without mashing the sweet potatoes.
Serving
- Serve the salad warm or at room temperature, garnished with fresh cilantro and lime wedges.
Notes
This salad is naturally gluten-free. For variations, you can add nuts or top with avocado. It's perfect for meal prep and can be served cold after chilling in the refrigerator for an hour.
Nutrition
Serving: 1gCalories: 300kcalCarbohydrates: 45gProtein: 10gFat: 10gSaturated Fat: 1gSodium: 300mgFiber: 12gSugar: 5g
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