Sweet Potato Black Bean Salad
220kcal
Ingredients
- 2 medium sweet potatoes peeled and cut into 1/2-inch cubes
- 1 15-ounce can black beans rinsed and drained
- 1/4 cup fresh lime juice from about 2 limes
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon honey
- 1/2 teaspoon ground cumin
- 1/4 teaspoon chili powder
- 1/4 cup finely chopped red onion
- 1/4 cup chopped fresh cilantro
- Salt to taste
- Black pepper to taste
Equipment
- oven
- baking sheet
- large bowl
Method
- Preheat your oven to 400°F (200°C) and line a large, rimmed baking sheet with parchment paper.
- Toss the cubed sweet potatoes with 1 tablespoon of the olive oil, 1/4 teaspoon of salt, and a pinch of black pepper on the prepared baking sheet, spreading them into a single layer. Roast for 20-25 minutes, or until the potatoes are tender and the edges are lightly browned.
- Meanwhile, in a large bowl, whisk together the remaining 1 tablespoon of olive oil, lime juice, honey, cumin, and chili powder to create the dressing.
- Add the rinsed black beans, chopped red onion, and cilantro to the bowl with the dressing and stir gently to combine.
- Once the sweet potatoes are finished roasting, let them cool for about 5 minutes, then add them to the bean mixture. Toss everything together until well coated. Season with additional salt and pepper to taste before serving.
Nutrition
Calories220kcalCarbohydrates35gProtein6gFat7gSaturated Fat1gPolyunsaturated Fat1gMonounsaturated Fat5gSodium250mgPotassium550mgFiber8gSugar8gVitamin A180IUVitamin C10mgCalcium50mgIron2mg