Delicious Vegan Black Bean and Sweet Potato Salad Recipe

Ingredients

• 1 pound sweet potatoes, peeled and cut into 3/4-inch cubes
• 3 tablespoons olive oil, divided
• 0.5 teaspoon ground cumin, or more to taste
• 0.25 teaspoon red pepper flakes
• coarse salt and ground black pepper to taste
• 2 tablespoons freshly squeezed lime juice
• 1 (14.5 ounce) can black beans, rinsed and drained
• 0.5 red onion, finely chopped
• 0.5 cup chopped fresh cilantro

Instructions

1. Preheat your oven to 450°F (230°C) for roasting the sweet potatoes.
2. Place sweet potatoes on a baking sheet and drizzle with 1 tablespoon of olive oil. Season generously with cumin, pepper flakes, salt, and black pepper, ensuring they are evenly coated.
3. Roast in the preheated oven on the lower rack for 25 to 35 minutes, flipping halfway through, until the sweet potatoes are perfectly tender.
4. In a large bowl, whisk together the remaining 2 tablespoons of olive oil and lime juice. Season with salt and black pepper, then add the roasted sweet potatoes, black beans, onion, and cilantro. Gently toss to combine.

Nutrition

• Calories: 291 kcal
• Fat Content: 11 g
• Fiber Content: 11 g
• Sugar Content: 6 g
• Sodium Content: 462 mg
• Protein Content: 8 g
• Carbohydrate Content: 42 g
• Saturated Fat Content: 2 g
• Unsaturated Fat Content: 0 g