Serves 2
55 min
Roasted Sweet Potato Salad
Recipe GLPR6386f04f67de12
A vibrant, warm salad featuring roasted sweet potato chunks, charred bell peppers, and jalapeños tossed with black beans, fresh red onion, and bright citrus zest. Finished with a touch of olive oil and optional honey for subtle sweetness, this colorful dish is naturally vegan and gluten-free, perfect as a side or light meal.
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Ingredients
1 medium sweet potato, peeled and cut into 1-inch chunks
½ red or yellow bell pepper, seeded and finely diced
½ jalapeño, minced
1 clove garlic, minced
3 tablespoons olive oil, divided
Salt and black pepper to taste
1 cup cooked black beans, drained and rinsed
3 tablespoons minced red onion
1 Zest of 1 lemon or lime
¼ cup fresh cilantro, chopped
1 teaspoon honey (optional)
Directions
Preheat oven to 400°F. Combine the sweet potato chunks, diced bell pepper, minced jalapeño, and minced garlic on a large baking sheet. Drizzle with 2 tablespoons of olive oil and toss until all pieces are evenly coated. Spread in a single layer.
Season the mixture generously with salt and black pepper. Roast in the preheated oven for 30 to 40 minutes, stirring or turning pieces halfway through, until the sweet potato is tender inside and the edges begin to caramelize and brown slightly.
Remove the baking sheet from the oven and let the roasted vegetables cool slightly on the pan.
In a small bowl, combine the minced red onion, citrus zest, black beans, and fresh cilantro. Mix gently to combine.
Transfer the roasted vegetable mixture from the baking sheet to the bowl with the bean mixture. Drizzle with the remaining 1 tablespoon of olive oil and toss gently to combine. Season to taste with additional salt, pepper, and a small drizzle of honey if desired for a hint of sweetness.
Serve warm, at room temperature, or chilled. The salad can be refrigerated in an airtight container for up to one day.
