Description
A colorful and nutritious salad that combines roasted sweet potatoes with black beans and fresh vegetables, making it perfect for lunch or as a side dish.
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 flavor, try roasting the sweet potatoes with a sprinkle of paprika or chili powder. Add avocado just before serving to prevent browning.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg