Black Bean + Sweet Potato Salad
If you’ve ever ordered from GCF you know that we are big fans of meal prep, and today we are sharing one of our favorite make ahead recipes: The Black Bean + Sweet Potato Salad
Black beans and sweet potatoes go great together. In fact, it’s one of our favorite combinations for Mexican style dishes. This dish works perfectly in tacos, quesadillas and burritos or as a healthy topping for nachos!
Ingredients:
1 lb sweet potatoes
1/2 small red onion
3 tablespoons olive oil, divided
1/4 teaspoon salt
Juice and zest from 1 lime
1 clove garlic, minced
1/2 teaspoon chili powder
1 cup cooked black beans, drained and rinsed if using canned
1/2 cup cilantro
1/4 cup pepitas
1/2 avocado, chopped (for serving)
1 cup chopped romaine or arugula (for serving)
Preheat oven to 400˚ F. Peel sweet potatoes, cut into 1/4 inch cubes and place on a sheet tray. Chop onion into 1/4 inch pieces and add to the tray. Drizzle 1 tablespoon olive oil on top and add 1/4 teaspoon of salt. Toss until sweet potatoes 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, combine remaining 2 tablespoons olive oil in a jar with the lime juice, 1 teaspoon lime zest, minced garlic, and chili powder. Shake well.
Once sweet potatoes are done, transfer to a bowl. Add in the black beans, pepitas, and cilantro. Drizzle with the dressing and toss until salad is combined while potatoes are still warm. (Serve tossed with romaine lettuce and avocado if using.)
If you love this recipe, you might also like Lisa’s Quinoa Tabbouleh