Description
A colorful and nutritious salad featuring sweet potatoes and black beans, perfect for any occasion.
Ingredients
Scale
- 2 medium sweet potatoes, peeled and cubed
- 1 can black beans, drained and rinsed
- 1 red bell pepper, diced
- 1 cup corn (fresh, frozen, or canned)
- 1 avocado, diced
- 1/4 cup red onion, diced
- 2 tablespoons olive oil
- 1 teaspoon cumin
- Salt and pepper to taste
- Juice of 1 lime
- Fresh cilantro for garnish (optional)
Instructions
- Preheat the oven to 425°F (220°C).
- Toss the cubed sweet potatoes with olive oil, cumin, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender.
- Combine black beans, red bell pepper, corn, avocado, red onion, and roasted sweet potatoes in a large bowl.
- Drizzle with lime juice, adjust seasoning as needed, and toss gently to combine.
- Garnish with fresh cilantro if desired. Serve cold or at room temperature.
Notes
For added texture, you can roast the corn along with the sweet potatoes. Substitute quinoa for black beans for a different protein source.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10.5g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 15g
- Protein: 12g
- Cholesterol: 0mg