Description
A vibrant and hearty salad featuring roasted sweet potatoes and black beans, tossed with fresh lime juice and cilantro, making it a perfect autumn dish.
Ingredients
Scale
- 2 medium sweet potatoes, peeled and cubed
- 1 can black beans, rinsed and drained
- 1 handful fresh cilantro, chopped
- Juice of 1 lime
- 3 tablespoons olive oil
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
Instructions
- Preheat your oven to 425°F (220°C).
- In a bowl, toss sweet potato cubes with olive oil, salt, pepper, cumin, and chili powder.
- Spread sweet potatoes on a baking sheet and roast for 25-30 minutes, stirring halfway through.
- While the potatoes are roasting, rinse and drain the black beans.
- In a large bowl, combine roasted sweet potatoes, black beans, chopped cilantro, and lime juice.
- Taste and adjust seasonings as needed.
- Serve warm, at room temperature, or chilled, optionally drizzled with tahini or ranch dressing.
Notes
Feel free to customize with feta cheese, bell peppers, or any additional ingredients you enjoy.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 10g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 8g
- Protein: 15g
- Cholesterol: 0mg
Keywords: roasted sweet potato, black bean salad, autumn recipes, healthy salad, vegetarian
