Description
A vibrant and flavorful salad featuring roasted sweet potatoes, black beans, and corn, tossed in a smoky, tangy dressing. Perfect for easy, healthy meals that are vegan and gluten-free.
Ingredients
Scale
- 2 medium sweet potatoes (about 1 pound / 450g), peeled or unpeeled, cut into 1-inch cubes
- 1 can black beans (15 oz / 425g), drained and rinsed
- 1 cup corn kernels (fresh or frozen / 150g), thawed if frozen
- 1 medium red bell pepper, diced
- 3 stalks green onions, sliced thin
- ½ cup fresh cilantro, chopped (or fresh parsley as substitute)
- 3 tablespoons olive oil (extra virgin recommended)
- 2 tablespoons fresh lime juice
- 1 teaspoon smoked paprika
- ½ teaspoon cumin
- ½ teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (220°C). Peel the sweet potatoes if desired and cut into roughly 1-inch cubes.
- In a large bowl, toss the sweet potato cubes with 2 tablespoons olive oil, smoked paprika, cumin, garlic powder, salt, and pepper.
- Spread the sweet potatoes in a single layer on a rimmed baking sheet. Roast for 25-30 minutes, flipping halfway through, until tender and caramelized.
- While the sweet potatoes roast, dice the red bell pepper, slice the green onions, chop the cilantro, drain and rinse the black beans, and thaw the corn if frozen.
- In a small bowl, whisk together the remaining 1 tablespoon olive oil, fresh lime juice, and a pinch of salt and pepper to make the dressing.
- Once the sweet potatoes are done and slightly cooled, transfer them to a large mixing bowl. Add black beans, corn, red bell pepper, green onions, and cilantro.
- Pour the dressing over the salad and gently toss to combine.
- Taste and adjust seasoning with additional lime juice, salt, or pepper as desired. Optionally, add crushed red pepper flakes for heat.
Notes
- This salad is best served fresh but can be stored in the refrigerator for up to 2 days.
- Feel free to customize with other vegetables or toppings.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 5g
- Sodium: 300mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 8g
- Protein: 7g
- Cholesterol: 0mg
Keywords: Fresh Roasted Sweet Potato, Salad, Vegan, Gluten-Free