Roasted Sweet Potato Salad
This colorful roasted sweet potato salad is not only easy to make but also bursting with flavor. Tossed with black beans, corn, and a light dressing, it's a perfect light lunch or side dish for any gathering.
Equipment
- oven
- baking dish
- mixing bowl
- blender
Ingredients
- ⅓ cup chopped fresh cilantro or parsley
- 1 cup corn kernels
- 1 large sweet potato (1.33 lb) cut into chunks
- 1 cup chopped red bell pepper
- 2 Tbsp avocado oil
- 1 small clove of garlic minced
- ½ tsp sea salt to taste
- 2 Tbsp mayonnaise optional
- 1 cup black beans
- 3 Tbsp fresh lime juice
- ½ cup finely chopped red onion
- 3 Tbsp avocado oil for roasting
- 1 Tbsp pure maple syrup
- 1 bunch green onion chopped
Instructions
- Begin by preheating your oven to 400°F. Clean and scrub the sweet potato thoroughly, then cut it into bite-sized chunks.
Roasting the Sweet Potatoes:
- In a baking dish, combine the sweet potato pieces with avocado oil and sea salt. Hand mix until well coated, then arrange them in a single layer for consistent roasting.
- Roast in the middle of the oven for approximately 20 to 25 minutes, shaking the dish halfway through, until the sweet potatoes turn golden and are tender. Allow them to cool down to room temperature afterward.
Making the Dressing:
- To prepare the dressing, combine all dressing ingredients in a blender or a mixing bowl and blend until smooth.
Combining the Salad:
- In a large mixing or serving bowl, drain and rinse the canned corn and black beans. Add the red bell pepper, red onion, and chopped green onions to this bowl.
- Once the roasted sweet potatoes are cooled, incorporate them into the bowl. Drizzle the dressing over the salad and use tongs to toss everything until well combined. Adjust the seasoning with more salt, pepper, or lime juice as necessary.
- Serve this delightful salad alongside your preferred main course and enjoy!