Roasted Sweet Potato & Black Bean Salad

A colorful, hearty salad featuring roasted sweet potatoes, black beans, fresh vegetables, and a zesty lime dressing. Perfect for meal prep, lunch, or a healthy side dish.

Ingredients

For the Salad

• 2 medium sweet potatoes, peeled and diced
• 2 tbsp olive oil
• 1 tsp smoked paprika
• ½ tsp ground cumin
• ½ tsp garlic powder
• Salt and black pepper, to taste
• 1 can (15 oz/425 g) black beans, drained and rinsed
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 red bell pepper, diced
• ¼ small red onion, finely diced
• ¼ cup chopped fresh cilantro
• 1 avocado, diced (optional)

For the Lime Dressing

• 3 tbsp extra-virgin olive oil
• 2 tbsp fresh lime juice
• 1 tsp honey or maple syrup
• 1 garlic clove, minced
• ½ tsp ground cumin
• Salt and black pepper, to taste

Instructions

1. Preheat the oven to 425°F (220°C).
2. Toss the diced sweet potatoes with 2 tablespoons olive oil, smoked paprika, cumin, garlic powder, salt, and pepper.
3. Spread them in a single layer on a baking sheet and roast for 25–30 minutes, turning halfway through, until tender and lightly caramelized.
4. While the sweet potatoes roast, whisk together the olive oil, lime juice, honey, garlic, cumin, salt, and pepper to make the dressing.
5. In a large bowl, combine the roasted sweet potatoes, black beans, corn, bell pepper, red onion, cilantro, and avocado (if using).
6. Pour the dressing over the salad and gently toss until evenly coated.
7. Serve warm or chilled.

Tips

• Add crumbled feta or cotija cheese for extra flavor.
• Top with toasted pumpkin seeds or sliced almonds for crunch.
• Add grilled chicken or shrimp for additional protein.
• This salad keeps well in the refrigerator for up to 3 days, making it great for meal prep.

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Servings: 4

Approximate Nutrition (Per Serving)

• Calories: 340
• Protein: 10 g
• Carbohydrates: 42 g
• Fat: 16 g
• Fiber: 11 g