Roasted Sweet Potato Black Bean Salad
Dive into this Roasted Sweet Potato Black Bean Salad—bursting with flavors and nutrients! Try it today for a satisfying meal!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves approximately 6 people 1x
- Category: Salad
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 medium sweet potatoes (peeled and diced)
- 1 can (15 oz) black beans (drained and rinsed)
- 1 cup corn kernels
- 1 medium red bell pepper (diced)
- ¼ cup red onion (finely diced)
- 3 tablespoons fresh lime juice
- 2 tablespoons extra virgin olive oil
- 1 avocado (cubed)
- 2 tablespoons pumpkin seeds
- Optional: ¼ cup crumbled feta cheese
Instructions
- Preheat the oven to 425°F (220°C).
- In a large bowl, toss the sweet potato cubes with olive oil, salt, pepper, cumin, and smoked paprika.
- Spread the seasoned sweet potatoes on a baking sheet in a single layer. Roast for 25-30 minutes, flipping halfway through until golden and tender.
- In another bowl, combine black beans, corn, bell pepper, red onion, lime juice, and additional olive oil.
- Once sweet potatoes are done roasting, let them cool slightly before adding to the vegetable mixture.
- Gently toss everything together until well combined. Top with avocado and pumpkin seeds right before serving.
Nutrition
- Serving Size: 1 cup (approximately 200g)
- Calories: 250
- Sugar: 7g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 8g
- Protein: 8g
- Cholesterol: 0mg