Description
A vibrant and delicious sweet potato salad that combines roasted sweet potatoes, fresh vegetables, and a tangy dressing for a perfect side dish or light meal.
Ingredients
Scale
- 2 large sweet potatoes, peeled and diced
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 red bell pepper, diced
- 1/2 red onion, diced
- 1 cup corn (fresh or frozen)
- 1/2 cup black beans, rinsed and drained
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
- 1 tablespoon honey
- 1 teaspoon cumin
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, toss the diced sweet potatoes with olive oil, salt, and pepper.
- Spread the sweet potatoes out on a baking sheet and roast for 25-30 minutes, or until tender and lightly caramelized.
- In a large mixing bowl, combine the roasted sweet potatoes, red bell pepper, red onion, corn, black beans, and cilantro.
- In a small bowl, whisk together lime juice, honey, and cumin. Pour over the salad and toss to combine.
- Serve warm or at room temperature.
Notes
- Feel free to add other vegetables like avocado or cucumber for extra crunch.
- This salad can be made a day in advance and stored in the refrigerator.
- Prep Time: 15
- Cook Time: 30
- Category: Salad
- Cuisine: American
Keywords: sweet potato salad, roasted sweet potato salad, healthy salad recipe, easy sweet potato salad