Roasted sweet potato + black bean salad

A little sweet, a little zesty, a whole lot of nutrients.

This salad is good.

And good for you.

….There’s not much else to say.

But really, I could eat roasted sweet potatoes by the bucketful, and when you toss them with some black beans, red onion, cilantro, pepitas, and a zesty lime dressing, you get a hearty and healthy salad 13 notches above those plain roasted taters. Is that even possible? I’d say yes, but you’ll have to try it out and let your own taste buds decide.

I made this for the C of C Clean Eats potluck, a newly formed club at our school based on the Slow Food Charleston Chapter.

“Slow food aims to be everything fast food is not.”

The movement supports food and farming policy that is good for the public, good for the planet, and good for farmers and workers. We were asked to bring a dish made with local ingredients if possible, and to write the recipe down so we can compile a “Clean Eats Cookbook”! We had a delicious and nutritious variety of foods to sample, like roasted brussels sprouts with cherries and walnuts, local shrimp and avocado salad, and sweet potatoes with a yummy cinnamon yogurt sauce. It was great to get together with others who share the passion for good, clean eating, and to brainstorm events to get the campus community aware and involved in this movement.

So here’s my contribution, which I found much too tasty not to include on this blog!

Roasted sweet potato + black bean salad, inspired by this

  • 2 or 3 large sweet potatoes, peeled + cut into 1/2″ cubes
  • 1 T olive oil
  • 1 t sea salt
  • 1 t cumin
  • 1 1/2 cups black beans, or 1 can drained + rinsed
  • 1/2 red onion, diced
  • 1/4 cup chopped cilantro
  • 1/4 cup raw shelled pumpkin seeds

Preheat oven to 450 F. Toss cubed sweet potatoes with olive oil, salt + cumin and spread on foil-lined baking sheet. Roast for 20 minutes, flip/toss with metal spatula, and roast 10-15 minutes more, until tender and edges begin to brown. Add warm potatoes to a bowl with beans, onion, and chopped cilantro. Toss with zesty lime dressing (below) and top with toasted pumpkin seeds (toast in a dry skillet for 3-5 minutes) and salty cheese like feta or cotija if desired.

Lime dressing:

  • zest of 1 lime
  • juice of 2 limes
  • 1/4 t cayenne pepper
  • dash of sea salt + black pepper
  • 1 garlic clove
  • 2 T olive oil
  • 1/2 t agave nectar

Combine all ingredients in a blender and toss gently with salad. You probably won’t need all of the dressing. Serve this salad as a side dish or over a bed of greens for a nutritious meal!

Enjoy! -mich

This recipe is linked to My Meatless Mondays, Tuesday’s Tasty Tidbits, Allergy Free Wednesdays, Gluten Free Wednesdays, Real Food Wednesdays, Healthy Vegan Fridays, and 


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18 Responses to “Roasted sweet potato + black bean salad”

  1. Looks delicious! I love the combination of sweet potatoes and black beans.

  2. This is such a tasty hearty salad. We are big sweet potato fans and I tend to throw them into dishes. Here is a dish, you have built around sweet potatoes. I love it. Thanks for sharing it on My Meatless Mondays.

  3. Yep. You’ve totally won me over with this delicious recipe! There is something absolutely amazing about all these ingredients together. I can’t wait to make it.

    Thanks for sharing it at Allergy-Free Wednesdays! We hope to see you back again next week.

    ~Michelle, AFW Host

  4. I thought you’d like to know that I pinned this recipe today and there were at least 50 repins of it. Who knows how many down the line. That’s awesome!

  5. Wow, that’s AWESOME! I’ve been trying to get my blog out there and that’s definitely a big help =D
    thank youuuuuu

  6. sweet potato and black beans were meant to be together. i love this. bookmarking!

  7. When you cook your sweet potatoes on the foil, does it not stick? I have always just put them on the pan and they stick every time. Your salad looks delicious.

    • If they’re coated well in oil, they shouldn’t stick to the foil. But sometimes I spray it with non-stick cooking spray just in case. I always roast veggies on foil though just because it’s easier clean-up than scraping stuck bits off the pan!

  8. I discovered the combination of sweet potatoes and black beans, not that long ago and I fell in love. They blend flavors beautifully. This is a terrific salad and I am happy to feature it at My Meatless Mondays. These photos are outstanding.

  9. I just discovered your blog through Healthy Vegan Fridays and this recipe looks amazing! I just started my blog this week to document my vegan weight loss journey and share some recipes etc. I am definitely going to try this recipe. Looks so yummy and refreshing! Thanks so much for sharing! I’m off to check out some of your other blog posts!

    • Thanks so much for the kind comment! Yay for starting your blog, and welcome to the food blogging community :) I’m sure you will lovee this recipe, and it’s super healthy as I’m sure you can see! best of luck on the weight loss journey and I’ll be sure to check your blog for some recipes!

  10. Thanks so much for sharing this recipe on Healthy Vegan Fridays Micha :) I love the colours and I bet the pumpkin seeds give this a great crunch!

  11. Hey Micha! We’re featuring your salad on Healthy Vegan Friday this week! Thanks for the great recipe :)

  12. Thanks for the entry into Healthy Vegan Fridays, Michele! Lovely, lovely photos and a delicious-looking salad.

  13. I am making this for dinner tonight! I just need to pick up some limes and I am good to go. This looks delicious! :)

  14. Making this recipe for the second time tonight ;) yum! Thank you :)

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