Black Bean Salad with Roasted Sweet Potatoes
  • 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)
  1. Preheat oven to 400 degrees.
  2. Peel sweet potato, cut into ¼" cubes and place on a half sheet pan.
  3. 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.
  4. Spread into a single layer and roast until sweet potatoes are tender and starting to brown, 35 to 40 minutes.
  5. 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.
  6. 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.
I didn't have pepitas so I didn't add them. I think the added crunch would be yummy so will try them next time!
Recipe by Baked in AZ at