How to Make Vegan Black Bean and Sweet Potato Salad - A Step-by-Step Guide

This vegan black bean and sweet potato salad is the perfect dish for a healthy and satisfying meal. Packed with protein, fiber, and vitamins, this salad is not only delicious but also nutritious. It's a great way to incorporate more plant-based foods into your diet while still enjoying a delicious and filling meal.

The combination of black beans and sweet potatoes in this salad creates a great texture and flavor contrast. The creamy and slightly sweet taste of the sweet potatoes pairs...

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Ingredients

  • 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

Information

  • Prep Time: 15 mins
  • Cook Time: 25 mins
  • Total Time: 40 mins
  • Servings: 4
  • Yield: 4 servings

  • Preheat oven to 450 degrees F (230 degrees C).
  • 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.
  • Roast on the lower rack of the preheated oven, stirring halfway through, until sweet potatoes are tender, 25 to 35 minutes.
  • 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

    291 cal.

    • Total Fat: 11g
    • Saturated Fat: 2g
    • Sodium: 462mg
    • Total Carbohydrate: 42g
    • Dietary Fiber: 11g
    • Total Sugars: 6g
    • Protein: 8g
    • Vitamin C: 11mg
    • Calcium: 81mg
    • Iron: 3mg
    • Potassium: 767mg