Vegan Black Bean and Sweet Potato Salad
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
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Instructions
- Preheat the oven to 450 degrees F (230 degrees C).
- Drizzle sweet potatoes with 1 tablespoon olive oil on a rimmed baking sheet; season with cumin, pepper flakes, salt, and black pepper. Toss until evenly coated.
- Roast in the preheated oven on the lower rack, stirring halfway through, until sweet potatoes tender, 25 to 35 minutes.
- Whisk remaining 2 tablespoons olive oil and lime juice together in a large bowl; season with salt and black pepper. Add sweet potatoes, black beans, onion, and cilantro; gently toss to coat.
Source
Original recipe: View Original