roasted sweet potato and black bean salad

★ ★ ★ ★ ★ 4.9 from 17 reviews

Author: Erin Alderson Prep Time: 10 mins Cook Time: 40 mins Total Time: 50 minutes Yield: 4 servings 1x Cuisine: Salad

The perfect picnic salad, this black bean salad is vegan and gluten-free made with roasted sweet potatoes, fresh cilantro, and an easy spiced dressing.

1 lb sweet potatoes SCALE 1x 2x 3x

1 small red onion

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3 tablespoons olive oil, divided

1/4 teaspoon salt
Juice and zest from 1 lime
1 clove garlic, minced
1/2 teaspoon chili powder
1 cup cooked black beans, drained and rinsed if using canned
1/2 cup cilantro
1/4 cup pepitas

Preheat oven to 400˚ F. Peel sweet potatoes, cut into 1/4 inch cubes and place on a sheet tray. Chop onion into 1/4 inch pieces and add to the tray. Drizzle 1 tablespoon
olive oil on top and add 1/4 teaspoon of salt. Toss until sweet potatoes are well coated. Spread into a single layer and roast until sweet potatoes are tender and starting to
brown, 35 to 40 minutes.
While the sweet potatoes are roasting, combine remaining 2 tablespoons olive oil in a jar with the lime juice, 1 teaspoon lime zest, minced garlic, and chili powder. Shake
well.
Once sweet potatoes are done, transfer to a bowl. Add in the black beans, pepitas, and cilantro. Drizzle with the dressing and toss until salad is combined. This is best
done with the sweet potatoes are still warm.

Tips & Tricks: Double the recipe to use in meals throughout the week.

Stock up: get the pantry ingredients you will need: Sweet Potatoes, Pepitas, Cilantro

Nutrition: See the information.

Link: Recipe adapted from this NY Times recipe.

Calories: 303 Sugar: 5.9 Sodium: 220 Fat: 14.5 Carbohydrates: 37.8 Fiber: 8.6 Protein: 8.5 Cholesterol: 0

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