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Black Bean Salad with Roasted Sweet Potatoes

Roasted Sweet Potato and Black Bean Salad

  • Author: Erin Alderson
  • Prep Time: 10 mins
  • Cook Time: 40 mins
  • Total Time: 50 minutes
  • Yield: 4 servings 1x
  • Cuisine: Salad

Description

The perfect picnic salad, this black bean salad is vegan and gluten-free made with roasted sweet potatoes, fresh cilantro, and an easy spiced dressing.


Scale

Ingredients

  • 1 lb sweet potatoes
  • 1 small red onion
  • 3 tablespoons olive oil, divided
  • 1/4 teaspoon salt
  • Juice and zest from 1 lime
  • 1 clove garlic, minced
  • 1/2 teaspoon chili powder
  • 1 cup cooked black beans, drained and rinsed if using canned
  • 1/2 cup cilantro
  • 1/4 cup pepitas

Instructions

  1. Preheat oven to 400˚ F. Peel sweet potatoes, cut into 1/4 inch cubes and place on a sheet tray. Chop onion into 1/4 inch pieces and add to the tray. Drizzle 1 tablespoon olive oil on top and add 1/4 teaspoon of salt. Toss until sweet potatoes are well coated. Spread into a single layer and roast until sweet potatoes are tender and starting to brown, 35 to 40 minutes.
  2. While the sweet potatoes are roasting, combine remaining 2 tablespoons olive oil in a jar with the lime juice, 1 teaspoon lime zest, minced garlic, and chili powder. Shake well.
  3. Once sweet potatoes are done, transfer to a bowl. Add in the black beans, pepitas, and cilantro. Drizzle with the dressing and toss until salad is combined. This is best done with the sweet potatoes are still warm.

Notes

Tips & Tricks: Double the recipe to use in meals throughout the week.

Stock up: get the pantry ingredients you will need: Sweet Potatoes, Pepitas, Cilantro

Nutrition: See the information. 
Link: Recipe adapted from this NY Times recipe.

Nutrition

  • Calories: 303
  • Sugar: 5.9
  • Sodium: 220
  • Fat: 14.5
  • Carbohydrates: 37.8
  • Fiber: 8.6
  • Protein: 8.5
  • Cholesterol: 0