Chipotle Sweet Potato and Black Bean Salad
A vibrant and nutrient-rich salad featuring roasted sweet potatoes, black beans, and a tangy chipotle vinaigrette, perfect for easy weeknight dinners or potlucks.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Roasting
- Cuisine: Mexican
- Diet: Vegan
Ingredients
Scale
- 2 medium sweet potatoes, diced
- 1 can black beans, rinsed and drained
- 2 tablespoons olive oil
- 1 tablespoon chipotle powder
- Salt and pepper to taste
- 1/4 cup honey
- 1/4 cup soy sauce
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon garlic powder
- 2 green onions, chopped
- Fresh cilantro for garnish
Instructions
- Preheat the oven to 425°F (220°C).
- Toss the diced sweet potatoes with olive oil, chipotle powder, salt, and pepper. Spread them out on a baking sheet.
- Roast in the oven for 25-30 minutes, or until tender and slightly crispy.
- Whisk together honey, soy sauce, apple cider vinegar, and garlic powder to make the vinaigrette in a small bowl.
- Combine roasted sweet potatoes, black beans, and green onions in a large bowl.
- Drizzle the vinaigrette over the salad and toss to combine.
- Garnish with fresh cilantro before serving.
Notes
For sugar-free alternatives, consider using stevia, monk fruit, or allulose in place of honey.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 20g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg