Description
A vibrant salad combining roasted sweet potatoes, black beans, and fresh vegetables, perfect as a main or side dish.
Ingredients
Scale
- 2 medium sweet potatoes, peeled and cubed
- 1 can black beans, rinsed and drained
- 1 red bell pepper, diced
- 1 cup corn (fresh or frozen)
- 1 avocado, diced
- 1/4 cup red onion, finely chopped
- 2 tablespoons olive oil
- 1 teaspoon cumin
- Salt and pepper to taste
- Juice of 2 limes
- Fresh cilantro, for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- Toss the cubed sweet potatoes with olive oil, cumin, salt, and pepper. Spread them out on a baking sheet and roast for 25-30 minutes, or until tender and caramelized.
- Combine in a large bowl the roasted sweet potatoes, black beans, bell pepper, corn, avocado, and red onion.
- Drizzle with lime juice and toss gently to combine.
- Garnish with fresh cilantro before serving.
Notes
Perfect for meal prep and can be enjoyed cold or warm.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg