Roasted sweet potatoes, black beans & red onion are topped with cilantro & a simple lime, olive oil, garlic and chili powder dressing.
My friend Marianne text me a few recipes that she loves. Under this one she said it has “changed her life, seriously the most delicious meal”. She is a bit dramatic (in a good way!) and I love that about her. She makes everyone feel good about themselves because she has such a love for life. She is an awesome cook and so is her Mom. I love talking food and recipes with them.
We are big fans of black beans around our house so I couldn’t wait to make this! I love how versatile this salad is. The flavor is great and the ingredients are fresh and simple. I think this would be really good made into meatless enchiladas or tacos too! We had this salad with some cheese crisps for an easy and delicious dinner. By the way, do you call them cheese crisps or cheese quesadillas?
This meal is easy to make, healthy and has such a wonderful, fresh flavor. I hope you try it out!
- 1 lb sweet potatoes
- 1 small red onion
- 3 tablespoons olive oil, divided
- ¼ teaspoon salt
- Juice and zest from 1 lime
- 1 clove garlic, minced
- ½ teaspoon chili powder
- 1 (14 ounce) can black beans, drained and rinsed
- ½ cup cilantro
- ¼ cup pepitas (optional)
- Preheat oven to 400 degrees.
- Peel sweet potato, cut into ¼" cubes and place on a half sheet pan.
- Cut up your onion into small pieces & add to the pan. Drizzle 1 tablespoon olive oil on top and add ¼ teaspoon of salt. Toss until sweet potatoes & onions are well coated.
- Spread into a single layer and roast until sweet potatoes are tender and starting to brown, 35 to 40 minutes.
- While the sweet potatoes are roasting, in a small bowl combine the remaining 2 tablespoons olive oil, the lime juice, 1 teaspoon lime zest, minced garlic, and chili powder. Whisk together till combined.
- Once the sweet potatoes are done, transfer to a bowl. Add in the black beans, pepitas if using and cilantro. Drizzle with the dressing and toss until salad is combined. This is best done with the sweet potatoes are still warm.
Recipe Source: given to me from my friend Marianne via Naturally Ella