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Roasted Sweet Potato Salad
Roasted Sweet Potato Salad
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Spiced sweet potato, black bean, and feta salad - vibrant, filling, meal-prep friendly. Great for lunch or dinner.
Ingredients:
  • 2 pounds sweet potatoes (3 medium or 2 large)
  • 4 tablespoons olive oil, divided
  • 1 tablespoon chili powder
  • 3/4 teaspoon kosher salt, divided, plus more to taste
  • 1/2 medium red onion
  • 1 large lime
  • 2 (14-ounce) cans black beans, drained and rinsed
  • 1 to 2 packed cups baby spinach
  • 1/4 teaspoon freshly ground black pepper, plus more to taste
  • 4 ounces feta cheese, crumbled (about 1 cup)
Instructions:
  • Preheat your oven to 425°F and position a rack in the middle.
  • Get those sweet potatoes ready: Peel them if you prefer, then chop into 1-inch cubes. Spread them out on a baking sheet. Drizzle 2 tablespoons of olive oil over them, sprinkle with chili powder and 1/2 teaspoon kosher salt. Mix well to make sure they are all coated. Make sure they're in a single layer. Roast them until they're tender and slightly browned, around 30 minutes. Let them cool on the baking sheet until they are just warm, about 10 to 15 minutes.
  • For a quick pickle, thinly slice the red onion into half-moons and place in a large bowl. Add lime zest and juice, then toss to coat the onion in the tangy juice. Let it pickle while the potatoes are roasting.
  • Combine roasted sweet potatoes, black beans, baby spinach, 2 tablespoons olive oil, 1/4 teaspoon kosher salt, and black pepper with onion, lime juice, and feta. Adjust seasoning with salt and pepper. Serve warm or at room temperature. Store leftovers in the refrigerator for up to 5 days. Show your love by rating the recipe!

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