Vegan Black Bean and Sweet Potato Salad


  • 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
  • ½red onion, finely chopped
  • ½ cup chopped fresh cilantro
  • Directions

  • 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.

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