Description
A nutritious and flavorful salad featuring roasted sweet potatoes and black beans.
Ingredients
Scale
- 2 medium sweet potatoes, diced
- 1 can black beans, rinsed and drained
- 1 red bell pepper, chopped
- 1/2 red onion, diced
- 1 avocado, diced
- 1/4 cup cilantro, chopped
- 2 tablespoons olive oil
- 1 tablespoon lime juice
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Spread diced sweet potatoes on a baking sheet and drizzle with olive oil, salt, and pepper.
- Roast sweet potatoes for 25-30 minutes until tender.
- In a large bowl, combine black beans, red bell pepper, red onion, avocado, and cilantro.
- Add roasted sweet potatoes to the bowl.
- Drizzle lime juice over the salad and toss gently to combine.
- Serve immediately or chill in the refrigerator for 30 minutes before serving.
Notes
- Adjust lime juice to taste.
- Can be served warm or cold.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting and mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 4g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 12g
- Protein: 8g
- Cholesterol: 0mg
Keywords: roasted sweet potato black bean salad