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Roasted Sweet Potato Black Bean Salad

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings

Ingredients
  

  • 2 medium sweet potatoes, peeled and cut into 1/2-inch cubes
  • 1 tablespoon olive oil (plus more as needed)
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika (or regular paprika)
  • 1/2 teaspoon chili powder (adjust to taste)
  • Salt and black pepper, to taste
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 cup corn kernels (fresh, frozen, or canned and drained)
  • 1 small red bell pepper, diced
  • 1/3 cup red onion, finely chopped
  • 1 small avocado, diced
  • 1/3 cup fresh cilantro, chopped
  • 3 tablespoons olive oil
  • 2 tablespoons fresh lime juice (about 1 large lime)
  • 1 teaspoon honey or maple syrup
  • 1 clove garlic, minced
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon salt, plus more to taste
  • Black pepper, to taste

Instructions
 

  • Preheat and prep the pan. Set your oven to 425°F (220°C). Line a baking sheet with parchment for easy cleanup.
  • Season the sweet potatoes. Toss the cubes with 1 tablespoon olive oil, cumin, smoked paprika, chili powder, salt, and pepper. Spread in a single layer so they roast, not steam.
  • Roast to caramelize. Bake for 20–25 minutes, flipping once, until the edges are browned and the centers are tender. Let them cool for 5–10 minutes.
  • Mix the dressing. In a small bowl or jar, whisk together olive oil, lime juice, honey, garlic, cumin, salt, and pepper. Taste and adjust acidity or salt as needed.
  • Combine the base. In a large bowl, add black beans, corn, bell pepper, and red onion. Toss with half of the dressing.
  • Add the sweet potatoes. Gently fold in the roasted sweet potatoes so they keep their shape.
  • Finish with herbs and avocado. Add cilantro and avocado, then drizzle in the remaining dressing. Toss gently to coat without mashing the avocado.
  • Serve. Enjoy warm or chilled. Taste one last time and adjust seasoning with salt, pepper, or lime juice.