Description
Caramelized roasted sweet potato cubes with black beans, diced bell peppers, red onions, cilantro, and creamy avocado in a fresh cilantro-lime vinaigrette.
Ingredients
Scale
- 2 large sweet potatoes (about 1.5 lbs), peeled and cut into 3/4-inch cubes
- 2 tbsp extra-virgin olive oil (for roasting)
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp garlic powder
- 1/2 tsp fine sea salt
- 1/4 tsp freshly cracked black pepper
- 1 (15 oz) can black beans, rinsed and thoroughly dried
- 1 medium red bell pepper, finely diced
- 1/2 medium red onion, finely diced
- 1/2 cup fresh cilantro leaves, chopped
- 2 cups Romaine lettuce or baby greens, chopped
- 1 medium ripe avocado, diced
- 1/4 cup cotija cheese or feta, crumbled (optional)
- Cilantro-Lime Vinaigrette:
- 3 tbsp extra-virgin olive oil
- 2 tbsp freshly squeezed lime juice
- 1 clove garlic, finely minced
- 1/2 tsp pure maple syrup (or honey)
- Pinch of salt and black pepper
Instructions
- Roast Sweet Potatoes: Preheat oven to 400°F (200°C). Toss diced sweet potatoes with 2 tbsp olive oil, cumin, chili powder, garlic powder, salt, and pepper. Spread on a parchment-lined baking sheet in a single layer. Roast for 25–30 minutes, turning halfway through, until tender and lightly browned at the edges.
- Whisk Vinaigrette: In a small bowl, whisk 3 tbsp olive oil, lime juice, minced garlic, maple syrup, salt, and pepper until emulsified.
- Assemble Base: In a large mixing bowl, combine rinsed and dried black beans, diced bell pepper, red onion, cilantro, and salad greens.
- Toss & Garnish: Add warm roasted sweet potatoes to the bowl, drizzle with vinaigrette, and toss gently. Top with diced avocado and cotija cheese. Serve warm, at room temperature, or chilled.
- Prep Time: 10
- Cook Time: 25
Nutrition
- Calories: 320
- Sodium: 380
- Fat: 15
- Carbohydrates: 42
- Fiber: 11
- Protein: 9