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Vegan Black Bean and Sweet Potato Salad Recipe

Vegan Black Bean and Sweet Potato Salad Recipe - This is a great side dish using fresh ingredients. There are never leftovers!
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 servings

Ingredients
  

  • 1 pound sweet potatoes peeled and cut into 3/4-inch cubes
  • 3 tablespoons olive oil divided
  • ½ teaspoon ground cumin or more to taste
  • ¼ teaspoon red pepper flakes Optional
  • coarse salt and ground black pepper to taste
  • 2 tablespoons freshly squeezed lime juice
  • 1 14.5 ounce can black beans, rinsed and drained
  • ½ red onion finely chopped
  • ½ cup chopped fresh cilantro

Instructions
 

  • Step 1
  • Preheat oven to 450 degrees F (230 degrees C).
  • Step 2
  • Spread sweet potatoes onto a rimmed baking sheet. Drizzle 1 tablespoon olive oil over sweet potatoes; season with cumin, red pepper flakes, salt, and pepper. Toss sweet potatoes until evenly coated.
  • Step 3
  • Roast on the lower rack of the preheated oven, stirring halfway through, until sweet potatoes are tender, 25 to 35 minutes.
  • Step 4
  • Whisk remaining 2 tablespoons olive oil and lime juice together in a large bowl; season with salt and pepper. Add sweet potatoes, black beans, onion, and cilantro; gently toss to coat.