Description
High Protein Black Bean Salad made with roasted sweet potatoes, black beans, avocado, and a zesty lime dressing. Perfect for meal prep and healthy lunches.
Ingredients
1 medium sweet potato, peeled and cubed
1 (15-ounce) can black beans, drained and rinsed
1 ripe avocado, diced
1 red bell pepper, diced
1 small red onion, finely diced
1/4 cup fresh cilantro, chopped
1/4 cup sliced jalapeños, diced
2 tablespoons olive oil, divided
1/2 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/2 teaspoon cayenne pepper
1 teaspoon dried oregano
Juice of 1 lime
1 tablespoon maple syrup
1 garlic clove, minced
Salt and black pepper, to taste
Instructions
1. Preheat your oven to 400°F.
2. Place the cubed sweet potato on a baking sheet. Drizzle with 1 tablespoon olive oil and sprinkle with cumin, smoked paprika, and cayenne pepper. Toss to coat evenly.
3. Roast for 20–30 minutes, or until the sweet potatoes are tender and lightly browned.
4. In a small bowl, whisk together the remaining olive oil, lime juice, maple syrup, oregano, minced garlic, salt, and pepper.
5. In a large mixing bowl, combine the roasted sweet potatoes, black beans, red onion, red bell pepper, jalapeños, cilantro, and avocado.
6. Pour the dressing over the salad and gently toss until evenly coated.
7. Serve immediately while the sweet potatoes are still warm, or chill slightly before serving if preferred.
Notes
For meal prep, store avocado separately and add just before serving.
Adjust jalapeños to control heat level.
Best enjoyed within 3 days when refrigerated in an airtight container.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Protein-Packed Salads
- Method: Roasting
- Cuisine: Mexican-Inspired