Roasted Sweet Potato Black Bean Salad
A vibrant and hearty salad featuring roasted sweet potatoes and black beans, perfect for family gatherings or as a nutritious side dish.
Ingredients
Main Ingredients
- 2 medium sweet potatoes, peeled and cubed
- 1 can black beans, rinsed and drained
- 1 medium red bell pepper, diced
- 1/2 medium red onion, diced
Seasoning and Dressing
- 2 tablespoons olive oil
- 1 teaspoon cumin
- to taste Salt and pepper
- for garnish Fresh cilantro
Instructions
Preparation
- Preheat your oven to 425°F (220°C).
- In a mixing bowl, toss the peeled and cubed sweet potatoes with 1 tablespoon of olive oil, cumin, salt, and pepper. Ensure they’re evenly coated.
Roasting
- Spread the sweet potatoes out on a baking sheet lined with parchment paper.
- Roast them in the preheated oven for 20-25 minutes, flipping halfway through, until they’re golden and tender.
Combining Ingredients
- While the sweet potatoes are roasting, chop your red bell pepper and red onion.
- In a large bowl, combine the roasted sweet potatoes with rinsed black beans, diced bell pepper, and onion.
Serving
- Drizzle with the remaining tablespoon of olive oil, adjust seasoning with more salt and pepper if needed, and gently toss everything together.
- Garnish with fresh cilantro before serving.
Notes
Tip: You can add corn for sweetness or avocado for creaminess. Store leftovers in an airtight container for up to 4 days.