Name: Vegan Black Bean and Sweet Potato Salad
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: Sweet potatoes, peeled and cut into 3/4-inch cubes - 1 pound; Olive oil, divided - 3 tablespoons; Ground cumin, or more to taste - ½ teaspoon; Red pepper flakes (Optional) - ¼ teaspoon; Coarse salt and ground black pepper to taste - ¼ teaspoon; Freshly squeezed lime juice - 2 tablespoons; Black beans, rinsed and drained - 1 (14.5 ounce) can; Red onion, finely chopped - ½; Chopped fresh cilantro - ½ cup

Ingredients for - Vegan Black Bean and Sweet Potato Salad

1. Sweet potatoes, peeled and cut into 3/4-inch cubes 1 pound

2. Olive oil, divided 3 tablespoons

3. Ground cumin, or more to taste ½ teaspoon

4. Red pepper flakes (Optional) ¼ teaspoon

5. Coarse salt and ground black pepper to taste ¼ teaspoon

6. Freshly squeezed lime juice 2 tablespoons

7. Black beans, rinsed and drained 1 (14.5 ounce) can

8. Red onion, finely chopped ½

9. Chopped fresh cilantro ½ cup

How to cook deliciously - Vegan Black Bean and Sweet Potato Salad

1 . Stage

Preheat oven to 450 degrees F (230 degrees C).

2 . Stage

Spread sweet potatoes onto a rimmed baking sheet. Drizzle 1 tablespoon olive oil over sweet potatoes; season with cumin, red pepper flakes, salt, and pepper. Toss sweet potatoes until evenly coated.

3 . Stage

Roast on the lower rack of the preheated oven, stirring halfway through, until sweet potatoes are tender, 25 to 35 minutes.

4 . Stage

Whisk remaining 2 tablespoons olive oil and lime juice together in a large bowl; season with salt and pepper. Add sweet potatoes, black beans, onion, and cilantro; gently toss to coat.