Black Bean Salad with Roasted Sweet Potatoes + Weekly Menu
Prep time: 
Cook time: 
Total time: 
Serves: 8 servings (about 1 cup each)
  • 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
  1. Preheat oven to 400 degrees F.
  2. 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.
  3. Meanwhile, combine remaining 4 tablespoons olive oil in a jar with the lime juice, 2 teaspoons lime zest, garlic, and chili powder. Shake well.
  4. 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.
*forgot the red onion in my recipe (duh), but it would be great! Nutrition information includes onion.

Recipe from Naturally Ella
Nutrition Information
Serving size: 1 cup Calories: 326 Fat: 13.5 Carbohydrates: 41.9 Sugar: 6.3 Sodium: 314 Fiber: 11.3 Protein: 10.6 Cholesterol: 0
Recipe by Prevention RD at