Description
This Roasted Sweet Potato and Black Bean Salad is a vibrant and nutritious dish perfect for picnics or light meals. Featuring tender roasted sweet potatoes, protein-rich black beans, fresh cilantro, crunchy pepitas, and a zesty lime-chili dressing, this salad is both vegan and gluten-free. The warming spices and citrus flavors complement the natural sweetness of the potatoes, creating a balanced and satisfying salad best served slightly warm.
Ingredients
Scale
Vegetables
- 1 lb sweet potatoes, peeled and cut into 1/4 inch cubes
- 1 small red onion, chopped into 1/4 inch pieces
- 1/2 cup fresh cilantro
Dressing and Seasoning
- 3 tablespoons olive oil, divided
- 1/4 teaspoon salt
- Juice and zest from 1 lime (approx. 1 teaspoon zest)
- 1 clove garlic, minced
- 1/2 teaspoon chili powder
Other
- 1 cup cooked black beans, drained and rinsed if using canned
- 1/4 cup pepitas (pumpkin seeds)
Instructions
- Preheat and Prepare Vegetables: Preheat your oven to 400˚ F. Peel the sweet potatoes and cut them into 1/4 inch cubes. Chop the red onion into 1/4 inch pieces. Place both on a sheet tray.
- Season and Roast: Drizzle 1 tablespoon of olive oil over the sweet potatoes and onions, sprinkle with 1/4 teaspoon salt, and toss until everything is evenly coated. Spread the mixture into a single layer on the sheet tray. Roast in the preheated oven for 35 to 40 minutes, until the sweet potatoes are tender and starting to brown.
- Make the Dressing: While the sweet potatoes roast, combine the remaining 2 tablespoons of olive oil, fresh lime juice, lime zest, minced garlic, and chili powder in a jar. Shake well to emulsify the dressing and blend the flavors.
- Combine Salad: After roasting, transfer the sweet potatoes and onions to a large bowl. Add the drained black beans, pepitas, and chopped cilantro.
- Add Dressing and Toss: Drizzle the prepared dressing over the salad ingredients and toss gently but thoroughly to combine. Serve the salad warm for the best flavor and texture experience.
Notes
- This salad is perfect for picnics and packed lunches, as it can be served warm or at room temperature.
- It is naturally vegan and gluten-free, making it suitable for a wide range of dietary preferences.
- You can substitute pepitas with toasted nuts like walnuts or almonds for added crunch.
- For added protein, consider using fresh-cooked black beans instead of canned to reduce sodium content.
- If you prefer a spicier salad, increase the chili powder to 1 teaspoon or add a pinch of cayenne pepper to the dressing.
Nutrition
- Serving Size: 1 serving
- Calories: 303
- Sugar: 5.9 g
- Sodium: 220 mg
- Fat: 14.5 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 37.8 g
- Fiber: 8.6 g
- Protein: 8.5 g
- Cholesterol: 0 mg
