Introduction
Autumn is here, and with it comes the cozy, comforting flavors of the season. Our Sweet Potato and Black Bean Salad is a delightful way to celebrate this time of year, blending roasted sweet potatoes with earthy black beans, fresh cilantro, creamy avocado, and a zesty cumin lime dressing. Perfect for family gatherings or a nourishing weekday meal, this salad reflects the spirit of creativity and togetherness that Zynahz is all about. Let’s dive into this vibrant and hearty recipe that’s sure to become a favorite at your table!
Recipe Summary
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4
Skill Level: Easy
Ingredients
- 2 large sweet potatoes, peeled and cubed
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 1 can (15 oz) black beans, rinsed and drained
- 1 large avocado, sliced
- 1/4 cup fresh cilantro, chopped
- 1/2 red onion, diced
- Juice of 2 limes
- 2 tablespoons olive oil (for dressing)
- 1 garlic clove, minced
Instructions
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a large bowl, toss the sweet potato cubes with olive oil, cumin, smoked paprika, salt, and pepper. Spread them evenly on the prepared baking sheet.
- Roast the sweet potatoes in the preheated oven for 20-25 minutes, or until they are tender and slightly caramelized. Stir halfway through to ensure even cooking.
- While the sweet potatoes are roasting, prepare the dressing by whisking together the lime juice, olive oil, minced garlic, and a pinch of salt and pepper. Set aside.
- In a large salad bowl, combine the black beans, avocado slices, chopped cilantro, and diced red onion.
- Once the sweet potatoes are done roasting, let them cool slightly before adding them to the salad bowl.
- Drizzle the cumin lime dressing over the salad and gently toss to combine all the ingredients.
- Serve immediately and enjoy the vibrant flavors and textures of this autumn-inspired salad!
Helpful Tips
For a bit of crunch, try adding some toasted pumpkin seeds or sunflower seeds to the salad. Want to make it a complete meal? Grill some chicken or add quinoa for extra protein and heartiness. If you’re in a pinch, canned sweet potatoes can be used instead of roasting fresh ones, just be sure to drain and rinse them well. Leftover salad can be stored in an airtight container in the refrigerator for up to 2 days – just be sure to add the avocado right before serving to keep it fresh.
Conclusion
We hope you enjoy making and savoring this Sweet Potato and Black Bean Salad as much as we do! It’s a fantastic way to bring a taste of autumn into your home and share the joy of wholesome, creative cooking with your loved ones. Don’t forget to share your stunning salad creations with us by using #ZynahzRecipes on social media or tagging us on Instagram. Visit our website to leave your feedback, and subscribe to our newsletter for more delicious recipes and food inspiration. Follow Zynahz on social media to stay connected and keep your culinary creativity flowing! Happy cooking, and enjoy!
