Ingredients
Scale
- 2 medium sweet potatoes, peeled and diced into ½-inch cubes
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika (optional)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 medium red bell pepper, diced
- ¼ cup red onion, finely diced
- 3 tablespoons fresh lime juice
- 1 tablespoon honey or maple syrup
- 2 tablespoons extra virgin olive oil (for dressing)
- 2 tablespoons fresh cilantro, chopped
- Optional toppings: 1 avocado cubed, 2 tablespoons pumpkin seeds, ¼ cup crumbled feta cheese
Instructions
- Preheat oven to 425°F (220°C).
- Toss diced sweet potatoes with 2 tablespoons olive oil, cumin, smoked paprika, salt, and black pepper.
- Spread sweet potatoes on a baking sheet and roast 25–30 minutes, flipping halfway through, until golden and tender.
- Drain and rinse black beans. Dice bell pepper and red onion.
- Whisk together lime juice, olive oil, honey/maple syrup, cumin, salt, and pepper for dressing. Adjust to taste.
- In a large bowl, combine roasted sweet potatoes, black beans, corn, red bell pepper, and red onion.
- Pour dressing over salad and toss gently to combine.
- Serve immediately or store for later. Garnish with avocado, pumpkin seeds, feta, or cilantro just before serving.
Notes
- Great for meal prep or as a side dish.
- Use roasted chickpeas instead of black beans for a variation.
- Add jalapeño for a spicy kick.
- Can be served warm, at room temperature, or chilled.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course, Salad, Side Dish
- Method: Roasted
- Cuisine: American, Southwestern
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6 g
- Sodium: 210 mg
- Fat: 11 g
- Saturated Fat: 1 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 47 g
- Fiber: 9 g
- Protein: 8 g
- Cholesterol: 0 mg