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Roasted Sweet Potato and Black Bean Salad
Print Recipe
Course Salad
Cuisine Mexican
Servings 4 people

Equipment

  • Baking sheet
  • Large bowl
  • Knife

Ingredients
  

  • 2 large sweet potatoes, cut into 1-inch cubes
  • 3 tablespoons olive oil, divided
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 red bell pepper, diced
  • 1/4 cup chopped red onion
  • 1/4 cup chopped fresh cilantro
  • Juice of 2 limes

Instructions
 

  • Preheat the oven to 425 degrees. Toss the sweet potato cubes with 2 tablespoons olive oil, cumin, chili powder, salt, and black pepper on a baking sheet.
  • Spread the sweet potatoes in a single layer and roast for 25 minutes, stirring once halfway through, until the edges turn golden and the centers soften.
  • Let the roasted sweet potatoes cool for 10 minutes on the baking sheet.
  • In a large bowl, combine the cooled sweet potatoes, black beans, red bell pepper, red onion, and cilantro.
  • Drizzle the remaining 1 tablespoon olive oil and the lime juice over the mixture. Stir gently until everything is evenly coated.

Notes

Make this salad up to a day ahead and store it in the fridge, then bring it to room temperature before serving so the flavors come back to life. If the lime taste feels too sharp after chilling, add an extra squeeze right before the buffet. Skip the red onion if you want a milder version, or swap the cilantro for parsley when fresh cilantro is not available.
Course: Salad
Cuisine: Mexican
Equipment: Baking sheet, Large bowl, Knife