Prep Time 15 mins
Cook Time 25 mins
Rest Time 5 mins
Total Time 45 mins
Cooking Method: ,
Cuisine: ,
Courses: , ,
Difficulty: Beginner
Cooking Temp: 200  C
Servings: 4
Best Season: All Seasons
Description

This Sweet Potato and Black Bean Salad is a vibrant, nutrient-packed dish that combines roasted sweet potatoes, protein-rich black beans, and a zesty lime dressing. Perfect for meal prep, picnics, or a light yet satisfying lunch, this salad is bursting with flavors and textures. It’s naturally vegan, gluten-free, and high in fiber, making it a healthy choice for any season.

Ingredients
    For the Roasted Sweet Potatoes:
  • 2 medium sweet potatoes, peeled and diced into ½-inch cubes
  • 1.5 tbsp olive oil
  • 1 tsp ground cumin
  • ½ tsp paprika
  • ½ tsp garlic powder
  • ¼ tsp salt
  • ¼ tsp black pepper
    • For the Salad Base:
  • 1 can (400g) black beans, drained and rinsed
  • 1 small red bell pepper, diced
  • 1 small red onion, finely chopped
  • ½ cup sweet corn (fresh, frozen, or canned)
  • ¼ cup fresh cilantro, chopped
  • 1 small avocado, diced
    • For the Lime Dressing:
  • 3 tbsp olive oil
  • 1 lime, juiced (about 2 tbsp lime juice)
  • 1 tsp maple syrup or honey
  • ½ tsp ground cumin
  • ½ tsp chili powder
  • ½ tsp salt
  • ¼ tsp black pepper
    • For Garnish (Optional):
  • ¼ cup crumbled feta cheese (omit for vegan option)
  • Extra cilantro leaves
Instructions
    Roast the Sweet Potatoes
  1. 1
    Preheat your oven to 200°C (392°F). In a mixing bowl, toss the diced sweet potatoes with olive oil, cumin, paprika, garlic powder, salt, and black pepper until evenly coated. Spread the sweet potatoes in a single layer on a baking sheet lined with parchment paper. Roast for 25 minutes, flipping halfway through, until they are tender and slightly caramelized. Let them cool for 5 minutes.
    2. Prepare the Salad Base
  2. 2
    In a large salad bowl, combine the black beans, red bell pepper, red onion, corn, cilantro, and diced avocado.
    3. Make the Dressing
  3. 3
    In a small bowl or jar, whisk together olive oil, lime juice, maple syrup (or honey), cumin, chili powder, salt, and black pepper until emulsified.
    4. Assemble the Salad
  4. 4
    Add the roasted sweet potatoes to the salad bowl. Pour the dressing over the salad and gently toss everything together until well mixed.
    5. Garnish and Serve
  5. 5
    Sprinkle with crumbled feta cheese (if using) and extra cilantro leaves for garnish. Serve immediately or refrigerate for up to 3 days for a chilled version.
Note

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.Serving Suggestions: Enjoy it warm or cold. It pairs well with grilled chicken or tofu for added protein.

Variations:

  • Swap black beans for chickpeas.
  • Add quinoa or cooked rice for a heartier meal.
  • Use balsamic vinaigrette instead of lime dressing for a different flavor.
Keywords: Healthy, Vegan, High-Protein, Meal Prep, Gluten-Free
Read it online: https://petitepanini.com/recipe/sweet-potato-and-black-bean-salad/