Ingredients
For the Salad:
2 medium sweet potatoes, peeled and cubed (about 3 cups)
1 tbsp olive oil
1 tsp chili powder
1/2 tsp smoked paprika
1/2 tsp garlic powder
Salt and pepper to taste
1 (15 oz) can black beans, drained and rinsed
1 cup corn (fresh, canned, or frozen)
1/2 red onion, finely diced
1 red bell pepper, diced
1 avocado, diced
1/4 cup fresh cilantro, chopped
For the Dressing:
3 tbsp olive oil
2 tbsp lime juice (freshly squeezed)
1 tsp honey or maple syrup
1/2 tsp cumin
Salt and pepper to taste
Instructions
Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
Season sweet potatoes: Toss cubed sweet potatoes with olive oil, chili powder, smoked paprika, garlic powder, salt, and pepper.
Roast: Spread evenly on the baking sheet and roast for 20–25 minutes, flipping halfway, until tender and lightly caramelized.
Prepare dressing: In a small bowl, whisk together olive oil, lime juice, honey (or maple syrup), cumin, salt, and pepper.
Assemble salad: In a large bowl, combine black beans, corn, red onion, bell pepper, and cilantro.
Add roasted sweet potatoes: Let them cool slightly, then add to the salad.
Finish: Drizzle dressing over the salad, toss gently, and top with diced avocado before serving.
Notes
Cooking Tips
- Even roasting: Cut sweet potatoes into uniform pieces for consistent cooking.
- Extra crispiness: Don’t overcrowd the pan—use two trays if needed.
- Flavor boost: Add a pinch of cayenne for heat or a dash of lime zest for brightness.
- Meal prep tip: Store avocado separately and add just before serving to prevent browning.
- Make it ahead: The flavors deepen after a few hours in the fridge—great for next-day meals.
Variations
- Add protein: Toss in grilled chicken, shrimp, or tofu.
- Grain boost: Add quinoa, brown rice, or farro for a heartier salad.
- Southwest twist: Add jalapeños, crushed tortilla chips, and a creamy chipotle dressing.
- Cheesy version: Sprinkle with feta or cotija cheese for a tangy finish.
- Low-carb option: Reduce sweet potatoes and add more leafy greens like spinach or arugula.
- Different beans: Swap black beans for chickpeas or pinto beans.
- Creamy dressing: Mix in Greek yogurt or avocado into the dressing for a richer texture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 8g
- Sodium: 280mg
- Fat: 12g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 9g