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Black Bean and Sweet Potato Salad

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PREP TIME
15 min
COOKING TIME
25 min
TOTAL TIME
40 min
SERVINGS
4 servings
Lunch Dinner
Black Bean and Sweet Potato Salad
Ingredients
  • 1 pound sweet potatoes, peeled and cut into 3/4-inch cubes
  • 3 tablespoons olive oil, divided
  • 1/2 teaspoon ground cumin, or more to taste
  • 1/4 teaspoon red pepper flakes
  • coarse salt and ground black pepper to taste
  • 2 tablespoons freshly squeezed lime juice
  • 1 (14.5 ounce) can black beans, rinsed and drained
  • 1/2 red onion, finely chopped
  • 1/2 cup chopped fresh cilantro
Instructions
1
Preheat your oven to 450 degrees Fahrenheit, or 230 degrees Celsius, for optimal results.
2
Arrange the sweet potatoes on a baking sheet lined with parchment paper, and drizzle them generously with 1 tablespoon of olive oil. Sprinkle a pinch of cumin, a few grinds of pepper flakes, and a dash of salt over the sweet potatoes. Gently toss everything together until the sweet potatoes are evenly coated with the aromatic spices.
3
Place the baking sheet on the lower oven rack, and roast in the preheated oven for 25 to 35 minutes, or until the sweet potatoes are tender and easily pierced with a fork.
4
In a large mixing bowl, whisk together the remaining 2 tablespoons of olive oil and freshly squeezed lime juice until well combined. Add a pinch of salt and a few grinds of black pepper to taste. Then, add the cooked sweet potatoes, along with the black beans, sautéed onion, and chopped cilantro. Gently toss everything together until the sweet potatoes are evenly coated with the zesty dressing.