Sweet Potato Black Bean Salad is a vibrant, wholesome dish that’s bursting with flavor and nutrients. The natural sweetness of roasted sweet potatoes pairs beautifully with the hearty black beans, while fresh cilantro, lime, and spices give it a zesty, refreshing kick. This salad is not only delicious but also packed with fiber, protein, and vitamins, making it a perfect option for a light lunch, a healthy side, or even a filling vegetarian main dish. It’s easy to prepare and can be served warm or cold, making it a versatile and colorful addition to your meal rotation.
Ingredients:
- 2 large sweet potatoes, peeled and diced
- 1 can (15 oz) black beans, drained and rinsed
- 1 red bell pepper, diced
- 1 small red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Juice of 1 lime
- 1 tablespoon honey or maple syrup (optional)
- 1 avocado, diced (optional for garnish)
Instructions:
- Preheat the oven to 400°F (200°C). Toss the diced sweet potatoes with olive oil, cumin, smoked paprika, salt, and pepper. Spread them out on a baking sheet and roast for 25-30 minutes, or until they are tender and slightly caramelized. Remove from the oven and let cool slightly.
- In a large bowl, combine the roasted sweet potatoes, black beans, diced bell pepper, red onion, and fresh cilantro.
- In a small bowl, whisk together the lime juice, honey or maple syrup (if using), and a pinch of salt and pepper. Pour the dressing over the salad and toss to coat everything evenly.
- Taste and adjust seasoning if needed. If desired, garnish with diced avocado for an extra layer of creaminess.
Serve this sweet potato black bean salad warm or chilled—it’s perfect as a side dish, main course, or even as a filling for tacos or wraps!
