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

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

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.