Roasted Black Bean & Sweet Potato Salad Recipe

A black bowl filled with roasted sweet potatoes, black beans, red onions, sunflower seeds, and cilantro, on a gray cloth.

Ingredients

  • 1 (15 oz.) can black beans, drained and rinsed*

  • 3 large sweet potatoes, peeled and cut into approximately 1 inch chunks

  • 1/2 onion, chopped (yellow sweet)

  • 2 cloves garlic, peeled and minced

  • 1 Tbsp. olive oil

  • ½ tsp. each of salt and pepper

  • 1/2 cup fresh basil or parsley, finely chopped

    Dressing Ingredients

  • 3 Tbsp olive oil

  • 2 Tbsp lime juice

  • 1/2 tsp ground cumin

  • dash of salt and pepper

Instructions:

  • Preheat oven to 325 degrees. Place the chopped sweet potatoes, garlic, and onion on a baking sheet, and drizzle with olive oil. Sprinkle with salt and pepper.

  • Bake for 30-35 minutes, or until slightly crispy. Check vegetables after 15 minutes to toss and rotate. Remove from onion when nicely golden.

  • In a small bowl, mix olive oil, lime juice, cumin, salt and pepper.

  • In a large serving bowl, toss sweet potato mixture, black beans, and dressing. Top with fresh chopped herbs just before serving.