Roasted Sweet Potato Black Bean Salad

Ingredients

• 2 large sweet potatoes, peeled and cubed
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 can (15 oz) black beans, rinsed and drained
• 1 red onion, finely chopped
• 1 red bell pepper, diced
• 1 cup corn kernels (fresh, frozen, or canned)
• 1/4 cup fresh cilantro, chopped
• 1/4 cup lime juice (about 2-3 limes)
• 1 tablespoon honey or maple syrup for a vegan option
• 1/4 cup olive oil
• 1 clove garlic, minced
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. In a large bowl, toss the cubed sweet potatoes with olive oil, cumin, smoked paprika, salt, and black pepper until evenly coated.
3. Spread the sweet potatoes in an even layer on the prepared baking sheet. Roast for 25-30 minutes or until tender and golden brown, turning halfway through.
4. While the sweet potatoes roast, prepare the salad base by combining black beans, red onion, red bell pepper, corn, and cilantro in a large mixing bowl.
5. For the lime dressing, whisk together lime juice, honey or maple syrup, olive oil, minced garlic, salt, and black pepper in a small bowl until emulsified.
6. Once the sweet potatoes are done, let them cool slightly before adding to the salad base.
7. Drizzle the lime dressing over the salad and gently toss to combine all ingredients.
8. Serve immediately or refrigerate for at least an hour to allow flavors to meld together.