A refreshing and hearty sweet potato salad with black beans, corn and cilantro lime dressing complements most main dishes. This customisable healthy vegetable side is versatile!
INGREDIENT
Roasted Sweet Potato Salad:– 1 large 1.33 lb sweet potato, chopped into chunk– 2 Tbsp avocado oil– ½ tsp sea salt to taste– 1 cup corn kernel– 1 cup black bean– 1 cup red bell pepper chopped– 1 bunch green onion chopped– 1/2 cup red onion finely choppedFor the Dressing:– 3 Tbsp avocado oil– 2 Tbsp mayonnaise optional– 3 Tbsp fresh lime juice– ⅓ cup packed fresh cilantro or parsley chopped– 1 Tbsp pure maple syrup– 1 small clove garlic minced– ½ tsp sea salt to taste
INSTRUCTIONS
Preheat oven to 400F. Wash and scrub the sweet potato, then cut it into bite-sized pieces with a sharp knife on a cutting board.
Step 1
Add chopped sweet potato, avocado oil, and sea salt to a baking dish. Mix everything with your hands until all sweet potato chunks are oil and salt-coated.
Step 2
Spread sweet potato cubes in a single layer to bake evenly. Roast the sweet potatoes on the centre rack of the preheated oven for 20–25 minutes, shaking the tray halfway through, until lightly golden brown and cooked through.
Step 3
After roasting, let the sweet potatoes cool to room temperature while you finish the recipe. Blend the dressing ingredients in a small blender (or bowl or measuring cup) until well combined.
Step 4
Place the canned corn and black beans in a colander, rinse with cool water, and transfer to a large mixing or serving bowl.
Step 5
Add chopped red bell pepper, red onion, and green onions to the large bowl. Also add roasted and cooled sweet potatoes to the mixing bowl.
Step 6
Mix the vegetables with salad dressing using salad tongs. Check the salad's flavour and add sea salt, black pepper or lime juice. Serve this sweet potato salad with your main course and enjoy!