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Black Bean Salad with Sweet Potato
40 minServes 4Nutri-Score A€€
A
40 min
40 minBlack Bean Salad with Sweet Potato
what you need
Ingredients
sweet potatoes (peeled and chopped into bite-size pieces)Produce600 g
extra virgin olive oil (for roasting)Pantry30 ml
salt (for roasting)Spices3 g
black pepper (freshly ground)Spices1 g- extra virgin olive oil (for the dressing)Pantry60 ml
lime juice (freshly squeezed)Produce40 ml
maple syrupPantry15 ml
garlic (cloves, peeled)Produce2 pieces
ginger (grated)Produce10 g- salt (for the dressing)Spices3 g
- fresh cilantro (leaves and tender stems)Produce20 g
black beans (cooked, rinsed and drained)Pantry400 g
avocado (diced)Produce1 piece
red onion (finely chopped)Produce80 g- jalapeño (finely chopped)Produce1 piece
corn (canned, drained)Pantry200 g- green bell pepper (diced)Produce1 piece
per serving
Nutrition
336kcal
- Carbs
- 33 g
- Proteins
- 8 g
- Fat
- 20 g
what you’ll use
Tools
Oven
Baking tray
Blender
Mixing bowl
step by step
Method
- Step 1
Roast the sweet potatoes
- Peel and chop the sweet potatoes into bite-size pieces and spread them on a baking tray lined with parchment paper.
- Season with olive oil, salt and black pepper, toss quickly and arrange in a single layer.
- Bake in a preheated oven until slightly charred and fork tender.
- Step 2
Make the cilantro lime dressing
- In the meantime, combine olive oil, lime juice, maple syrup, garlic, grated ginger, salt and fresh cilantro in a blender.
- Blend for a few seconds until smooth.
- Step 3
Assemble the salad
- Transfer the roasted sweet potatoes to a large mixing bowl.
- Add the black beans, diced avocado, red onion, jalapeño, corn and green bell pepper.
- Pour in the cilantro lime dressing and toss until everything is perfectly combined.
- Step 4
Serve
- Serve the salad as is, or toss the leftovers with cooked quinoa for a complete meal.
most cooked first