Roasted Sweet Potato and Black Bean Salad

Roasted Sweet Potato and Black Bean Salad

I remember the first time I made the Roasted Sweet Potato and Black Bean Salad. It was a sunny afternoon, and I wanted to create something that was both vibrant and satisfying. The combination of roasted sweet potatoes and black beans was inspired by my love for hearty, nutritious meals that are easy to prepare. As I gathered the ingredients, I could already envision the colorful salad coming together in a delightful mix of flavors and textures.

Creating the Perfect Roasted Sweet Potatoes

The key to this Roasted Sweet Potato and Black Bean Salad is in the perfectly roasted sweet potatoes. I started by preheating the oven to 450°F. The sweet potatoes, peeled and diced into 3/4-inch cubes, were tossed with extra virgin olive oil, ground cumin, and a pinch of red pepper flakes for a subtle kick. Sprinkling them with coarse sea salt and freshly ground black pepper, I spread them out on a baking sheet. Roasting them on the lower rack for about 25 minutes, I made sure to stir halfway through to ensure even caramelization.

Assembling the Salad

Once the sweet potatoes were roasted to perfection, I prepared the salad ingredients. Rinsing and draining a can of black beans, finely dicing half a red onion, and chopping fresh cilantro, I was ready to assemble the Roasted Sweet Potato and Black Bean Salad. In a large mixing bowl, I whisked together freshly squeezed lime juice and extra virgin olive oil, seasoned with a bit of salt and pepper. Adding the warm roasted sweet potatoes, black beans, red onion, and cilantro, I gently tossed everything until well combined.

Serving and Enjoying the Salad

Serving the Roasted Sweet Potato and Black Bean Salad immediately while the sweet potatoes were still warm was a treat. The salad’s vibrant colors and fresh flavors were a hit. It pairs wonderfully with grilled proteins like chicken or tofu, or even as a standalone dish. For added creaminess, diced avocado makes a great addition, and roasted corn can bring extra sweetness and texture to the salad.

Chef’s Notes- Roasted Sweet Potato and Black Bean Salad

• Uniform Cutting: Ensure the sweet potatoes are cut into uniform 3/4-inch cubes for even roasting and consistent texture.
• Proper Seasoning: Season the sweet potatoes generously with salt and pepper before roasting to enhance their natural sweetness.
• Tossing: Toss the sweet potatoes halfway through the roasting time to ensure they caramelize evenly and don’t stick to the baking sheet.
• Dressing: Mix the dressing ingredients well to ensure a balanced flavor throughout the salad. Adjust the lime juice, salt, and pepper to taste.
• Serving Temperature: This salad is best served slightly warm or at room temperature. It allows the flavors to meld together beautifully.
• Fresh Herbs: Use fresh cilantro for a burst of freshness. If you’re not a fan of cilantro, fresh parsley or basil can be excellent substitutes.
• Avocado: Add diced avocado for a creamy texture and additional healthy fats.
• Roasted Corn: For extra sweetness and a pop of color, add roasted corn kernels.
• Protein Boost: Pair the salad with grilled chicken, tofu, or shrimp for a complete meal.
• Spices: If you like a bit more heat, increase the amount of crushed red pepper flakes or add a dash of cayenne pepper.

Roasted Sweet Potato and Black Bean Salad

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Dive into this vibrant Roasted Sweet Potato and Black Bean Salad! It’s a delightful mix of roasted sweet potatoes, black beans, and fresh herbs, perfect for any meal. This dish is not only healthy but also incredibly flavorful and easy to make. Whether you’re a seasoned chef or a home cook, you’ll love how simple and satisfying this recipe is. Get ready to impress your taste buds!

Course: Main Course, Side DishCuisine: American, MexicanDifficulty: Easy

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Servings

4

servings

Prep time

15

minutes

Cooking time

25

minutes

Calories

291

kcal

Total time

40

minutes

Cook Mode

Keep the screen of your device on

Ingredients

• Roasted Sweet Potatoes

• 1 pound sweet potatoes, peeled and diced into 3/4-inch cubes

• 1 tablespoon extra virgin olive oil

• 1/2 teaspoon ground cumin

• 1/4 teaspoon crushed red pepper flakes (optional)

• Coarse sea salt and freshly ground black pepper to taste

• Salad

• 1 14.5-ounce can black beans, rinsed and drained

• 1/2 medium red onion, finely diced

• 1/2 cup fresh cilantro leaves, chopped

• Dressing

• 2 tablespoons freshly squeezed lime juice

• 2 tablespoons extra virgin olive oil

• Coarse sea salt and freshly ground black pepper to taste

• Alternative Ingredients:

• Sweet Potatoes: Butternut squash or carrots can be used as a substitute.

• Olive Oil: Avocado oil or sunflower oil can be used instead.

• Black Beans: Kidney beans or chickpeas can replace black beans.

• Red Onion: Green onions or shallots can be used as an alternative.

• Cilantro: Parsley or basil can be used if you don’t like cilantro.

• Lime Juice: Lemon juice can be used as a substitute.

Directions

• Roasting Sweet Potatoes: Preheat your oven to 450°F (230°C). Spread the diced sweet potatoes on a rimmed baking sheet. Drizzle with 1 tablespoon of olive oil and sprinkle with ground cumin, crushed red pepper flakes (if using), salt, and pepper. Toss to coat evenly. Roast on the lower rack of the oven for about 25-35 minutes, stirring halfway through until the sweet potatoes are tender and slightly caramelized.
• Preparing the Dressing: In a large mixing bowl, whisk together the remaining 2 tablespoons of olive oil and freshly squeezed lime juice. Season with salt and pepper to taste.
• Assembling the Salad: Once the sweet potatoes are roasted to perfection, add them to the bowl with the dressing. Add the rinsed and drained black beans, finely diced red onion, and chopped cilantro. Gently toss everything together until well combined.
• Serving: Serve immediately while the sweet potatoes are still warm or at room temperature. This salad pairs wonderfully with grilled proteins or as a standalone dish.

Equipment

• baking sheet
• chef’s knife
• cutting board
• mixing bowls
• measuring cups and spoons

Nutrition Facts

• Calories: 291kcal
• Fat: 11g
• Saturated Fat: 1.5g
• Cholesterol: 0mg
• Sodium: 300mg
• Potassium: 700mg
• Carbohydrates: 42g
• Fiber: 10g
• Sugar: 6g
• Protein: 8g
• Vitamin A: 200IU
• Vitamin C: 35mg
• Calcium: 8mg
• Iron: 15mg

FAQs- Roasted Sweet Potato and Black Bean Salad

Can I make this salad ahead of time?

Yes, you can roast the sweet potatoes and prepare the dressing up to a day in advance. Store them separately in airtight containers in the refrigerator. Combine all ingredients just before serving to maintain freshness.

What can I use instead of sweet potatoes?

You can substitute sweet potatoes with butternut squash or carrots. Both will provide a slightly different flavor but will still be delicious.

Can I use a different type of bean?

Absolutely! Kidney beans or chickpeas are great alternatives to black beans and will work well in this salad.

How long does this salad keep?

The salad can be stored in an airtight container in the refrigerator for up to 3 days. Keep in mind that the texture of the sweet potatoes may change slightly over time.

Is this salad suitable for meal prep?

Yes, this salad is excellent for meal prep. Prepare the components ahead of time and store them separately. Assemble the salad just before eating to ensure the best texture and flavor.