Name: Vegan Black Bean and Sweet Potato Salad
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 1
Ingredients: 1 pound sweet potatoes, peeled and cut into 3/4-inch cubes; 3 tablespoons olive oil, divided; 0.5 teaspoon ground cumin, or more to taste; 0.25 teaspoon red pepper flakes; coarse salt and ground black pepper to taste; 2 tablespoons freshly squeezed lime juice; 1 (14.5 ounce) can black beans, rinsed and drained; 0.5 red onion, finely chopped; 0.5 cup chopped fresh cilantro

Vegan Black Bean and Sweet Potato Salad

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Prep Time:
15 minutes

Cook Time:
25 minutes

Total Time:
40 minutes

Vibrant vegan salad with black beans and sweet potatoes, tossed in zesty lime dressing.

Ingredients:

1 pound sweet potatoes, peeled and cut into 3/4-inch cubes
3 tablespoons olive oil, divided
0.5 teaspoon ground cumin, or more to taste
0.25 teaspoon red pepper flakes
coarse salt and ground black pepper to taste
2 tablespoons freshly squeezed lime juice
1 (14.5 ounce) can black beans, rinsed and drained
0.5 red onion, finely chopped
0.5 cup chopped fresh cilantro

Instructions:

Preheat your oven to a toasty 450 degrees F (230 degrees C).
Lay out sweet potatoes on a baking sheet with edges. Drizzle with 1 tbsp olive oil and sprinkle with cumin, red pepper flakes, salt, and pepper. Mix until sweet potatoes are well coated.
Roast sweet potatoes on the lower oven rack, stirring halfway, until tender, about 25-35 minutes.
In a large bowl, combine the remaining 2 tablespoons of olive oil and lime juice, then season with salt and pepper. Add sweet potatoes, black beans, onion, and cilantro; toss gently to coat everything evenly.

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