Description
A vibrant and nourishing salad featuring roasted sweet potatoes, black beans, fresh vegetables, and zesty lime dressing, perfect for any occasion.
Ingredients
Scale
- 2 large sweet potatoes, diced
- 1 can black beans, drained and rinsed
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 small red onion, diced
- 1 avocado, diced
- 2 tablespoons olive oil
- 1 tablespoon lime juice
- 1 teaspoon cumin
- Salt and pepper to taste
- Fresh cilantro leaves for garnish
Instructions
- Preheat the oven to 200°C (400°F).
- Toss the diced sweet potatoes with 1 tablespoon olive oil, salt, and pepper on a baking sheet.
- Roast the sweet potatoes for 20 to 25 minutes, stirring halfway through.
- Combine the roasted sweet potatoes, black beans, bell peppers, red onion, and avocado in a large bowl.
- Prepare the dressing by whisking the remaining tablespoon of olive oil, lime juice, cumin, and a pinch of salt and pepper.
- Dress the salad with the dressing and gently toss to combine.
- Garnish with fresh cilantro leaves and serve immediately.
Notes
The salad keeps well in the fridge for up to a day. Add avocado just before serving to maintain its texture.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 4g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 10g
- Protein: 9g
- Cholesterol: 0mg