Gluten-Free Sweet Potato and Black Bean Salad For Spring
A vibrant and nutritious salad perfect for spring, combining roasted sweet potatoes and black beans.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Roasting
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
- 2 medium sweet potatoes, peeled and diced
- 1 can (15 oz) black beans, rinsed and drained
- 1 red bell pepper, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons olive oil
- 1 tablespoon lime juice
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Toss the diced sweet potatoes with olive oil, cumin, salt, and pepper.
- Spread the sweet potatoes on a baking sheet and roast for 25-30 minutes, or until tender.
- In a large bowl, combine the roasted sweet potatoes, black beans, red bell pepper, red onion, and cilantro.
- Drizzle with lime juice and toss gently to combine.
- Serve warm or at room temperature.
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Notes
- For added flavor, consider adding avocado or corn.
- This salad can be made ahead of time and stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 8g
- Cholesterol: 0mg