Roasted Sweet Potato and Black Bean Salad
This vibrant, nutrient-dense American-Mexican fusion salad features caramelized roasted sweet potatoes paired with earthy black beans and a zesty lime dressing. It is a plant-forward powerhouse of flavor that balances sweetness and spice, perfect as a hearty main course for meatless Mondays or a versatile side dish for any occasion.
- Prep Time: 15
- Cook Time: 30
- Total Time: 45
- Yield: 4 servings
- Category: Dinner
- Method: Roasting
- Cuisine: American-Mexican Fusion
- Diet: Vegan, Vegetarian, Gluten-Free
Ingredients
1 lb sweet potatoes, peeled and diced into 3/4-inch cubes
2 tbsp extra virgin olive oil
1 tsp ground cumin
1/2 tsp chili powder
1/2 tsp salt
1 can (15 oz) black beans, rinsed and drained
1/4 cup fresh cilantro, chopped
2 tbsp fresh lime juice
1/4 cup red onion, finely diced
1/4 tsp black pepper
Instructions
Preheat your oven to 400°F.
In a large bowl, toss sweet potato cubes with olive oil, cumin, chili powder, salt, and pepper until evenly coated.
Spread the sweet potatoes in a single layer on a parchment-lined baking sheet.
Roast for 25-30 minutes, or until the potatoes are tender and golden brown, tossing halfway through.
In a medium bowl, combine the roasted sweet potatoes, black beans, red onion, and cilantro.
Drizzle the fresh lime juice over the salad while the potatoes are still warm and toss gently to combine.
Serve warm or at room temperature.
Notes
Ensure sweet potatoes are cut into uniform sizes for even cooking. For extra flavor, sprinkle with toasted pumpkin seeds. Store leftovers in an airtight container in the refrigerator for up to 3 days.