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Roasted Sweet Potato and Black Bean Salad

Elina James
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Salads
Cuisine American
Servings 6 servings
Calories 300 kcal

Ingredients
  

  • For the Salad:
  • 2 large sweet potatoes, peeled and diced (about 4 cups)
  • 2 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • ½ teaspoon cumin powder
  • Salt and pepper to taste
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 cup corn kernels (fresh, frozen, or canned)
  • 1 red bell pepper, diced
  • ½ red onion, finely chopped
  • 1 avocado, diced
  • ¼ cup fresh cilantro, chopped
  • For the Lime-Cumin Dressing:
  • ¼ cup olive oil
  • 3 tablespoons fresh lime juice (about 1½ limes)
  • 1 teaspoon lime zest
  • 1 teaspoon ground cumin
  • 1 teaspoon honey or agave syrup (optional)
  • 1 small garlic clove, minced
  • Salt and black pepper to taste

Instructions
 

  • Step 1: Roast the Sweet Potatoes : Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper. In a large bowl, toss the diced sweet potatoes with olive oil, smoked paprika, cumin, salt, and pepper. Spread evenly on the baking sheet in a single layer. Roast for 25 minutes, stirring halfway, until golden and tender. Let them cool slightly before assembling the salad.
  • Step 2: Prepare the Dressing : In a small bowl or jar, whisk together olive oil, lime juice, lime zest, cumin, garlic, honey/agave, salt, and pepper. Adjust seasoning to taste — add more lime for tang or honey for sweetness.
  • Step 3: Combine the Salad Ingredients : In a large mixing bowl, combine black beans, corn, red bell pepper, and red onion. Add the roasted sweet potatoes and gently toss. Drizzle the lime-cumin dressing over the top. Toss until all ingredients are evenly coated.
  • Step 4: Add Fresh Garnish : Gently fold in the diced avocado and chopped cilantro just before serving. Taste and adjust salt or lime as needed.