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Roasted Sweet Potato Black Bean Salad

A vibrant and hearty salad combining roasted sweet potatoes, black beans, and colorful veggies, dressed with fresh lime juice.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Dish, Salad
Cuisine: American, Healthy
Calories: 300
Ingredients Method Notes

Ingredients
  

For the salad
  • 2 medium sweet potatoes, peeled and cubed
  • 1 can black beans, rinsed and drained
  • 1 medium red bell pepper, diced
  • 1 medium red onion, chopped
  • 2 tablespoons olive oil
  • 1 teaspoon cumin
  • to taste Salt and pepper
  • 2 cups fresh spinach or arugula
  • 1 lime juice for dressing

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. In a bowl, toss the cubed sweet potatoes with olive oil, cumin, salt, and pepper until they are well coated.
  3. Spread the sweet potatoes evenly on a baking sheet. Roast in the preheated oven for about 20-25 minutes, or until they are tender and slightly caramelized. Stir halfway through for even roasting.
Assembly
  1. In a large mixing bowl, combine the roasted sweet potatoes, black beans, diced red bell pepper, chopped red onion, and fresh greens.
  2. Squeeze fresh lime juice over the top and toss everything together gently to combine.
Serving
  1. Enjoy immediately or refrigerate for later. The flavors deepen as it sits, making for great leftovers.

Notes

Substitute sweet potatoes with seasonal root vegetables for a twist. Store leftovers in an airtight container in the refrigerator, best eaten within 3-4 days. To reheat, warm in a skillet over low heat with a splash of water.