Warm Sweet Potato and Black Bean Salad

Sweet potatoes are a great source of vitamin A and fiber, making this salad not only delicious but also nutritious!

This is vegan and gluten free recipe. Dish can be prepared in 45 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.

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Medium

Warm Sweet Potato and Black Bean Salad

Cooking Method: Boiling, Roasting Cuisine: American, Mexican Courses: Lunch, Salad, Vegetarian Recipe Keys: Gluten Free Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 25 min Rest Time 5 min Total Time 45 mins

Servings: 4 Calories: 1000

Best Season: Fall

Ingredients

Servings

• 500 gram Sweet potatoes
• 1 cup Black beans
• 1 cup Red bell pepper
• 1 cup Red onion
• 1 cup Fresh cilantro
• 2 tablespoon Lime juice
• 2 tablespoon Olive oil
• 1 teaspoon Ground cumin
• 1 teaspoon Salt
• 1 teaspoon Black pepper

Instructions

1. Preheat the oven to 400°F (200°C).
2. Peel and dice the sweet potatoes into bite-sized cubes.
3. Toss the sweet potatoes with olive oil, ground cumin, salt, and black pepper.
4. Spread the sweet potatoes on a baking sheet and roast for 20-25 minutes, or until tender and slightly caramelized.
5. In the meantime, rinse and drain the black beans.
6. Finely chop the red bell pepper, red onion, and fresh cilantro.
7. In a large bowl, combine the roasted sweet potatoes, black beans, red bell pepper, red onion, and fresh cilantro.
8. Drizzle with lime juice and olive oil.
9. Season with salt and black pepper to taste.
10. Toss everything together until well combined.
11. Let the salad rest for 5 minutes to allow the flavors to meld.
12. Serve warm and enjoy!

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 250kcal

% Daily Value *

Total Fat 5g8%

Total Carbohydrate 45g15%

Sugars 8g

Protein 8g16%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.