Vegan Black Bean and Sweet Potato Salad

This is a great side dish using fresh ingredients. There are never leftovers!

INGRIDIENT

1 pound sweet potatoes, peeled and cut into 3/4-inch cubes

3 tablespoons olive oil, divided

½ teaspoon ground cumin, or more to taste

¼ teaspoon red pepper flakes (Optional)

coarse salt and ground black pepper to taste

2 tablespoons freshly squeezed lime juice

1 (14.5 ounce) can black beans, rinsed and drained

½ red onion, finely chopped

½ cup chopped fresh cilantro

DIRECTION

Step: 1

Preheat oven to 450 degrees F (230 degrees C).

Step: 2

Spread sweet potatoes onto a rimmed baking sheet. Drizzle 1 tablespoon olive oil over sweet potatoes; season with cumin, red pepper flakes, salt, and pepper. Toss sweet potatoes until evenly coated.

Step: 3

Roast on the lower rack of the preheated oven, stirring halfway through, until sweet potatoes are tender, 25 to 35 minutes.

Step: 4

Whisk remaining 2 tablespoons olive oil and lime juice together in a large bowl; season with salt and pepper. Add sweet potatoes, black beans, onion, and cilantro; gently toss to coat.

NUTRITION FACT

Per Serving: 291 calories; protein 8.4g; carbohydrates 42.2g; fat 10.6g; sodium 461.8mg.

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