Description
A vibrant, nutrient-packed salad combining roasted sweet potatoes and black beans, perfect for any occasion.
Ingredients
Scale
- 2 medium sweet potatoes, peeled and cubed
- 1 can black beans, drained and rinsed
- 1 red bell pepper, chopped
- 1 cup corn (fresh or frozen)
- 1/4 red onion, diced
- 2 tablespoons olive oil
- 1 teaspoon cumin
- Salt and pepper to taste
- Juice of 2 limes
- Fresh cilantro, chopped (optional)
Instructions
- Preheat your oven to 425°F (220°C).
- Toss the cubed sweet potatoes with olive oil, cumin, salt, and pepper until evenly coated.
- Spread the sweet potatoes in a single layer and roast them in the oven for 25-30 minutes, or until they are caramelized and tender.
- Combine black beans, bell pepper, corn, and red onion in a large bowl while the sweet potatoes are roasting.
- Once the sweet potatoes have finished roasting, let them cool for a few minutes, then fold them gently into the bowl of veggies.
- Drizzle the mixture with lime juice and toss everything to combine thoroughly.
- Garnish with cilantro, if desired, and serve either warm or cold.
Notes
Store leftovers in an airtight container in the refrigerator for up to three days. For best flavor and texture, enjoy fresh.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 0mg