A friend gave us this recipe years ago and we still make it on a pretty regular basis. There is just something so delicious about roasted sweet potatoes and onions that keep us coming back. The dressing has a lovely lime flavour that makes for a great sweet and sour salad that’s perfect as a lunch or a dinner. Perfect to take to a picnic or pot luck. The black beans offer a protein and the peppers give you a satisfying crunch.
Black Bean and Roasted Sweet Potato Salad
Course: DinnerCuisine: VeganDifficulty: EasyServings
4
servingsPrep time
20
minutesCooking time
25
minutesTotal time
45
minutesIngredients
4 medium sweet potatoes, chopped
1 large red onion, chopped
1/3 cup of olive oil
1 jalapeno pepper, cored, seeded and minced or finely chopped
1 clove of garlic, minced
Juice of 2 limes
2 cups cooked black beans or 1 can
1 red bell pepper
1 cup of cilantro, chopped
Salt and pepper
Directions
- Preheat the oven to 400° F.
- Put the sweet potato and onion on a large baking sheet and drizzle with 2 Tbsp of olive oil, sprinkle with salt and pepper. Toss the veggies to make sure they are well coated.
- Bake for 30 or 40 minutes or until the potatoes start to brown. Stir the veggies a couple of times during the baking process to ensure they are evenly baked.
- Add the remaining oil, jalapeno, garlic and lime juice to a bowl and stir well.
- When the veggies are done, put them in a large serving bowl, add the bell pepper, black beans, cilantro and dressing and toss well.
Notes
Black Bean and Roasted Sweet Potato Salad