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Warm Black Bean and Sweet Potato Salad
This spicy vegan black bean and sweet potato salad is tossed in a simple lime dressing creating a warm, colourful salad or side dish.
Ingredients
Serves: 4
- 450g sweet potatoes, peeled and cut into cubes
- 3 tablespoons olive oil, divided
- 1/2 teaspoon ground cumin, or more to taste
- 1/4 teaspoon hot chilli flakes (optional)
- coarse salt and ground black pepper to taste
- 2 tablespoons freshly squeezed lime juice
- 1 (400g) tin black beans, rinsed and drained
- 1/2 red onion, finely chopped
- 25g freshly chopped coriander
Directions
Preparation:15min ›
Cook:25min ›
Ready in:40min
- Preheat oven to 230 degrees C.
- Spread sweet potatoes onto a rimmed baking tray. Drizzle 1 tablespoon olive oil over sweet potatoes; season with cumin, chilli flakes, salt and pepper. Toss sweet potatoes until evenly coated.
- Roast on the lower rack of the preheated oven, stirring halfway through, until sweet potatoes are tender, 25 to 35 minutes.
- Whisk remaining 2 tablespoons olive oil and lime juice together in a large bowl; season with salt and pepper. Add sweet potatoes, black beans, red onion and fresh coriander; gently toss to coat.
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Reviews and Ratings
Global Ratings:
(51)
Reviews in English (39)
We really enjoyed this both warm and cold. I added the onion to the potatoes in the oven during the last 15 minutes of roasting to soften it up. Make sure to roast your sweet potatoes until they get some color from caramelization. - 23 May 2016 (Review from Allrecipes USA and Canada)
This recipe is pretty basic but it is good. It (salt/pepper/cumin/cilantro/lime) can be adjusted based on the individuals taste. - 24 Nov 2015 (Review from Allrecipes USA and Canada)
Very versatile. Honestly I changed it a bit because of the things I had on hand (parsley, not cilantro; white not red onion; coconut not olive oil,pan roasted not oven roasted) but it still turned out great! I will try the original recipe in the future. (Also, adding a small dollop of Greek yogurt takes this to the next level if you don’t mind making it not vegan.) - 05 May 2019 (Review from Allrecipes USA and Canada)