Description
Crowd-pleasing sweet potato salad blends rustic charm with Mediterranean flavors, creating a delightful harmony of textures and tastes. Rich, creamy ingredients and zesty herbs promise a memorable dish you’ll savor with pure culinary pleasure.
Ingredients
Scale
Main Ingredients:
- 4 medium sweet potatoes, peeled and chopped (2 pounds / 907 grams)
- 1 can black beans (or 1.5 cups / 360 milliliters cooked)
- 1 red bell pepper, diced
- 1 onion, diced
Optional Vegetables:
- 1 cup canned or cooked corn
Seasonings and Dressing:
- 2 teaspoons minced garlic
- 2 tablespoons lime juice
- 3 tablespoons oil (or spray for fat-free option)
- 1/2 teaspoon salt
- Optional pepper
- 3/4 cup fresh cilantro, chopped
Instructions
- Heat the oven to 400F (200C) and prepare a baking sheet with parchment paper.
- Cut sweet potatoes into uniform cubes, ensuring even cooking and consistent texture.
- Drizzle sweet potato cubes with olive oil, then sprinkle with salt and freshly ground black pepper, tossing to coat completely.
- Spread sweet potato cubes in a single layer on the prepared baking sheet, avoiding overcrowding to promote crispy edges.
- Roast in the preheated oven for 25-30 minutes, turning once halfway through to ensure even caramelization and tenderness.
- While potatoes roast, finely dice onion, mince garlic, and chop bell pepper and cilantro.
- Once sweet potatoes are golden and fork-tender, remove from oven and let cool for 5-10 minutes.
- In a large mixing bowl, combine roasted sweet potatoes, diced onion, minced garlic, bell pepper, black beans, and corn.
- Squeeze fresh lime juice over the mixture and gently fold in chopped cilantro.
- Season with additional salt and pepper to taste, ensuring all ingredients are well incorporated.
- Serve immediately while warm or refrigerate for a chilled salad option.
Notes
- Customize the heat level by adding diced jalapeños or red pepper flakes for extra kick.
- Swap black beans with chickpeas for a different protein option and to accommodate various dietary preferences.
- Roast sweet potatoes until edges are crispy for added texture and enhanced caramelized flavor.
- Make this dish vegan-friendly by ensuring all ingredients are plant-based and skip any animal products.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 230 kcal
- Sugar: 5 g
- Sodium: 1900 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 8 g
- Protein: 7 g
- Cholesterol: 0 mg