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Roasted Sweet Potato Salad

This warm Sweet Potato Salad combines roasted sweet potatoes with citrus zest, black beans, and fresh cilantro for a delicious and balanced side dish suitable for any occasion.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the salad
  • 1 medium sweet potato, peeled and cut into 1-inch chunks
  • 1/2 red or yellow bell pepper, seeded and finely diced
  • 1/2 jalapeno, minced
  • 1 clove garlic, minced
  • a few tablespoons chopped red onion
  • 1 cup black beans drained and rinsed if canned
  • 1/3 cup chopped fresh cilantro
  • 2-3 tablespoons olive oil
  • to taste salt season to taste
  • to taste pepper season to taste
  • optional honey for sweetness

Method
 

Preparation
  1. Preheat the oven to 400 degrees F (200 degrees C).
  2. On a large baking sheet, combine sweet potatoes, jalapenos, bell peppers, and garlic.
  3. Drizzle with olive oil, toss to coat, and spread in a single layer.
  4. Sprinkle with salt and pepper.
Roasting
  1. Roast the vegetables for 30-40 minutes, turning occasionally, until the potatoes are browned at the edges and tender inside.
  2. Remove from the oven and let cool on the pan until ready to mix.
Mixing
  1. In a small bowl, combine red onion, lemon or lime zest, black beans, and cilantro.
  2. Add the roasted sweet potato mixture to the bowl.
  3. Drizzle with more olive oil and toss to combine.
  4. Season with salt, pepper, and a drizzle of honey if desired.
Serving
  1. Serve warm or at room temperature, or refrigerate for up to one day.

Notes

Store in an airtight container in the refrigerator. Do not freeze as it changes the texture. Reheat gently if desired.