Roasted Sweet Potato Black Bean Salad
Roasted Sweet Potato Black Bean Salad combines caramelized sweet potatoes, black beans, fresh vegetables, and a tangy lime dressing.It's healthy, easy to prepare, and perfect for meal prep.Ready in just 45 minutes.
Ingredients
- 2 medium sweet potatoes peeled and diced into ½-inch cubes
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika optional
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 can 15 oz black beans, drained and rinsed
- 1 cup corn kernels fresh, frozen, or canned
- 1 medium red bell pepper diced
- ¼ cup red onion finely diced
- 3 tablespoons fresh lime juice
- 1 tablespoon honey or maple syrup
- 2 tablespoons extra virgin olive oil
- 2 tablespoons fresh cilantro chopped
Instructions
- Preheat the oven to 425°F (220°C).
- Toss the diced sweet potatoes with olive oil, cumin, smoked paprika, salt, and black pepper until evenly coated.
- Spread the sweet potatoes in a single layer on a baking sheet.
- Roast for 25–30 minutes, turning halfway through, until tender and lightly caramelized.
- Drain and rinse the black beans thoroughly.
- Dice the bell pepper and finely chop the red onion.
- In a small bowl, whisk together the lime juice, extra virgin olive oil, honey or maple syrup, cumin, salt, and pepper.
- In a large serving bowl, combine the roasted sweet potatoes, black beans, corn, bell pepper, onion, and cilantro.
- Pour the dressing over the salad and gently toss until everything is evenly coated.
- Serve the Roasted Sweet Potato Black Bean Salad immediately or chill before serving. Garnish with avocado, pumpkin seeds, feta cheese, or extra cilantro if desired.
Notes
- Fresh lime juice provides the brightest flavor.
- This salad tastes even better after chilling for 30 minutes.
- Add grilled chicken or grilled shrimp for extra protein if desired.
- Serve with tortilla chips, grilled vegetables, or warm pita bread.