Sweet Potato Black Bean Salad

Sweet Potato Black Bean Salad is a vibrant, nutrient-packed dish that’s perfect for lunch, dinner, or as a side at any gathering. The roasted sweet potatoes, hearty black beans, and zesty lime dressing combine with fresh cilantro, avocado, and crunchy pepitas to create a delightful mix of flavors and textures.

This wholesome salad is as beautiful as it is delicious!

Why You’ll Love This Recipe

1. Healthy and Filling: Packed with fiber, protein, and vitamins for a balanced meal.
2. Vibrant and Fresh: A beautiful blend of colors and flavors.
3. Quick and Easy: Ready in just 30 minutes with minimal prep.
4. Versatile: Great as a side dish or a main course.
5. Make-Ahead Friendly: Perfect for meal prep or gatherings.

What to Serve with Sweet Potato Black Bean Salad

1. Grilled Chicken: A great protein addition for non-vegetarians.
2. Cornbread: A comforting side that complements the salad.
3. Tortilla Chips: Add crunch and scoop up the salad like a dip.
4. Rice or Quinoa: Serve on a bed of grains for a hearty meal.
5. Lime Margaritas: Pair with a refreshing beverage for a festive meal.

Yield: Serves 4

Sweet Potato Black Bean Salad

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A vibrant, healthy salad with roasted sweet potatoes, black beans, avocado, and a zesty lime dressing, perfect for any occasion.

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Ingredients

For the Salad:

• 2 medium sweet potatoes, peeled and diced
• 1 tablespoon olive oil
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• Salt and black pepper, to taste
• 1 (15 oz) can black beans, rinsed and drained
• 1 avocado, diced
• 1/2 red onion, finely chopped
• 1/4 cup chopped fresh cilantro
• 2 tablespoons pepitas (pumpkin seeds), toasted

For the Lime Dressing:

• 1/4 cup olive oil
• 2 tablespoons fresh lime juice
• 1 teaspoon honey or maple syrup (optional)
• 1 clove garlic, minced
• Salt and black pepper, to taste

Instructions

1. Preheat your oven to 400°F (200°C). Toss the diced sweet potatoes with olive oil, cumin, smoked paprika, salt, and pepper.
2. Spread them on a baking sheet and roast for 20 minutes, flipping halfway through, until tender and slightly caramelized.
3. In a small bowl, whisk together olive oil, lime juice, honey (if using), minced garlic, salt, and pepper. Set aside.
4. In a large bowl, combine the roasted sweet potatoes, black beans, avocado, red onion, cilantro, and pepitas.
5. Pour the lime dressing over the salad and gently toss to combine.Serve:
6. Transfer to a serving dish and garnish with extra cilantro or pepitas, if desired.
7. Serve immediately or chill before serving.

Notes

1. Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Add avocado just before serving to prevent browning.
2. Meal Prep: Roast the sweet potatoes and prepare the dressing in advance to save time.
3. Substitutions: Use kidney beans or chickpeas instead of black beans, or swap pepitas for sunflower seeds.
4. Add Spice: Add a pinch of cayenne pepper or chili flakes to the dressing for a spicy kick.
5. Make It a Bowl: Serve over quinoa or rice for a more filling meal.

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Frequently Asked Questions

Wrapping it up

Sweet Potato Black Bean Salad is a flavorful and nutritious dish that’s as versatile as it is delicious. With its colorful ingredients and zesty lime dressing, it’s sure to become a favorite at your table.

Whether you’re serving it as a main or a side, this salad is a guaranteed crowd-pleaser.

Give it a try and enjoy the perfect balance of flavors and textures!