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Sweet Potato Black Bean Salad Recipe

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Roasted Sweet Potato & Black Bean Salad with Fresh Pineapple Corn Salsa Ambitious Kitchen
Roasted Sweet Potato & Black Bean Salad with Fresh Pineapple Corn Salsa Ambitious Kitchen from www.ambitiouskitchen.com

Description

This sweet potato black bean salad is a delicious and healthy meal that is perfect for a summer day. It is packed with nutrients and flavor, making it an ideal lunch or dinner option. The combination of sweet potatoes and black beans gives the salad a hearty and filling texture, while the fresh vegetables and spices add a burst of flavor.

Prep Time

The prep time for this recipe is approximately 15-20 minutes.

Cook Time

The cook time for this recipe is approximately 25 minutes.

Ingredients

  • 1 large sweet potato, peeled and cubed
  • 1 can black beans, drained and rinsed
  • 1 red bell pepper, diced
  • 1/2 red onion, diced
  • 1/4 cup cilantro, chopped
  • 1 tsp cumin
  • 1/2 tsp chili powder
  • 1/4 tsp paprika
  • 1 tbsp olive oil
  • Salt and pepper to taste

Equipment

  • Baking sheet
  • Large mixing bowl
  • Small mixing bowl
  • Whisk

Method

  1. Preheat the oven to 400°F.
  2. Place the sweet potato cubes on a baking sheet and drizzle with olive oil. Add salt and pepper to taste.
  3. Bake the sweet potatoes for 25 minutes, or until they are tender and lightly browned.
  4. In a large mixing bowl, combine the black beans, red bell pepper, red onion, cilantro, cumin, chili powder, and paprika.
  5. When the sweet potatoes are done, add them to the mixing bowl with the other ingredients and stir to combine.
  6. In a small mixing bowl, whisk together the olive oil, salt, and pepper.
  7. Pour the dressing over the salad and toss to coat.
  8. Chill the salad in the refrigerator for at least 30 minutes before serving.
  9. Serve the sweet potato black bean salad cold and enjoy!

Notes

This recipe is vegan and gluten-free. You can adjust the spices to your liking or add other vegetables such as corn, avocado, or tomatoes.

Nutrition Info

This recipe yields approximately 4 servings. Each serving contains:
  • Calories: 248
  • Fat: 6g
  • Carbohydrates: 42g
  • Protein: 9g
  • Fiber: 11g
  • Sugar: 7g

Recipe Tips

To save time, you can roast the sweet potatoes ahead of time and store them in the refrigerator until you are ready to make the salad. You can also make a larger batch of the salad and keep it in the fridge for up to 3 days. Serve it as a main dish or as a side dish with grilled chicken or fish. Enjoy!

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