Roasted Sweet Potato and Black Bean Mango Avocado Salad with Cilantro Lime Dressing

Baking sheet lined with parchment paper; Large bowl; Small bowl; Whisk

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35

Mexican

Roasted Sweet Potato, Black Bean, Mango, Avocado, Cilantro Lime Dressing

lunch, dinner

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1 sweet potato, peeled and cubed

1 tablespoon olive oil

1/2 teaspoon chili powder

1/4 teaspoon cumin powder

Salt to taste

1/2 cup cooked black beans

1/2 cup diced mangoes

1/2 cup diced avocados

2 tablespoons chopped cilantro leaves For the dressing:

2 tablespoons lime juice

2 tablespoons olive oil

Salt to taste

Preheat oven to 400°F (200°C).

Place the cubed sweet potatoes on a baking sheet lined with parchment paper. Drizzle with olive oil and sprinkle with chili powder, cumin powder and salt. Toss to coat evenly.

Bake for 20-25 minutes or until the sweet potatoes are tender and lightly browned.

In a large bowl, combine the cooked sweet potatoes, black beans, mangoes, avocados and cilantro leaves.

In a small bowl whisk together the lime juice, olive oil and salt for the dressing. Pour over the salad ingredients and toss to combine everything together evenly.

Serve immediately or chill in the refrigerator for later use.

Calories – 320 kcal; Fat – 13 g; Carbohydrates – 44 g; Protein – 8 g; Fiber – 9 g; Sodium – 590 mg

This Roasted Sweet Potato and Black Bean Mango Avocado Salad with Cilantro Lime Dressing is an easy-to-make Mexican dish that is full of flavor! It’s healthy too – packed with protein from black beans and fiber from sweet potatoes! Enjoy it as a side dish or main course!

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The Yucatan Peninsula is known for its unique blend of Mayan and Spanish culinary traditions. Popular dishes include cochinita pibil (slow-roasted pork in achiote sauce), panuchos (crispy tortillas stuffed with black beans and topped with shredded chicken), and sopa de lima (lime soup).