Sweet Potato and Black Bean Salad - Vegan
The Autumn Harvest Sweet Potato and Black Bean Salad is a delightful fusion of flavors and textures, perfect for any season but particularly suited for the vibrant colors of fall. The roasted sweet potatoes add a sweet and earthy base, while the black beans provide a hearty and protein-packed element. Combined with the fresh crunch of red bell pepper, red onions, and the creaminess of avocado, this salad is not only visually appealing but also incredibly nutritious.
Ingrédients
- 2 medium sweet potatoes, peeled and cubed
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 can (15 oz) black beans, drained and rinsed
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 1/2 cup red bell pepper, diced
- 1/2 cup yellow corn, cooked
- 1 avocado, avocado, diced
- 1 lime, lime, juiced
- 1/4 cup olive oil
- 1 tablespoon honey
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
Instructions
- Preheat the oven to 400°F (200°C).
- Toss the sweet potatoes with 1 tablespoon of olive oil, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes or until they are tender and slightly caramelized.
- In a large bowl, combine the black beans, red onion, cilantro, red bell pepper, corn, and avocado.
- In a small bowl, whisk together the lime juice, 1/4 cup olive oil, honey, cumin, and chili powder to make the dressing.
- Add the roasted sweet potatoes to the large bowl with the salad ingredients. Pour the dressing over the salad and toss everything together to combine well.
- Serve immediately or chill in the refrigerator for an hour to allow the flavors to meld together.
Nutrition (per 100g)
Serving: 100g | Calories: 320kcal | Carbohydrates: 45g | Protéines: 7g | Fat: 14g | Sucre: 10g
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