Black Bean Salad with Roasted Sweet Potatoes + Weekly Menu
Author: Nicole Morrissey
Prep time:
Cook time:
Total time:
Serves: 8 servings (about 1 cup each)
Ingredients
2 lbs sweet potatoes, peeled and diced into ½-inch pieces
1 small red onion*, roughly chopped
6 Tbsp olive oil, divided
½ tsp salt
Juice and zest from 2 limes
2 cloves garlic, minced
1 tsp chili powder
2 (15 oz) low-sodium cans black beans, drained and rinsed
½ cup chopped cilantro
½ cup pepitas
Instructions
Preheat oven to 400 degrees F.
Line a large, rimmed baking sheet with parchment paper. Place diced sweet potatoes and red onion on the parchment. Drizzle with 2 tablespoons olive oil and sprinkle with salt; toss well to coat. Arrange in a single layer and bake for 35-40 minutes or until potatoes begin to brown.
Meanwhile, combine remaining 4 tablespoons olive oil in a jar with the lime juice, 2 teaspoons lime zest, garlic, and chili powder. Shake well.
Transfer roasted sweet potatoes and onion to a bowl. Add in the black beans, pepitas, and cilantro. Drizzle with the dressing and toss until salad is combined. Serve warm, at room temperature, or chilled.
Notes
*forgot the red onion in my recipe (duh), but it would be great! Nutrition information includes onion.