Roasted Sweet Potato and Black Bean Red Pepper Salad with Cilantro Lime Dressing

This Roasted Sweet Potato and Black Bean Red Pepper Salad with Cilantro Lime Dressing is a delicious and nutritious meal that is easy to make and packed with flavor and nutrition. It takes 10 minutes to prepare and 25 minutes to cook, and is a great option for lunch or dinner.

Cooking Equipment:

Baking sheet Large skillet Small bowl

Preparation Time:

Cooking Time:

Total Time:

Cuisine:

Mexican

Keywords:

Roasted Sweet Potato, Black Bean, Red Pepper, Cilantro Lime Dressing, Salad

Meal:

lunch, dinner

Cooking Method:

Dietary Restrictions:

Servings:

Ingredients:

2 sweet potatoes, peeled and cubed

1 red pepper, diced

1 can black beans, drained and rinsed

2 tablespoons olive oil

1 teaspoon cumin

1 teaspoon chili powder

1/2 teaspoon garlic powder

1/4 teaspoon salt

1/4 teaspoon black pepper

2 tablespoons lime juice

2 tablespoons chopped cilantro

Cooking Instructions:

Preheat oven to 400 degrees F.

Place the cubed sweet potatoes on a baking sheet and drizzle with 1 tablespoon of olive oil. Sprinkle with cumin, chili powder, garlic powder, salt, and pepper. Toss to coat.

Roast in the oven for 25 minutes, stirring halfway through.

Meanwhile, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced red pepper and cook for 5 minutes, stirring occasionally.

Add the black beans to the skillet and cook for an additional 5 minutes.

In a small bowl, whisk together the lime juice and cilantro.

Once the sweet potatoes are done roasting, add them to the skillet with the red pepper and black beans.

Pour the cilantro lime dressing over the salad and toss to combine.

Nutrition:

Calories: 437, Fat: 11g, Carbohydrates: 68g, Protein: 14g

Rating:

Did You Know?

Chayote, a pear-shaped vegetable with a mild taste, is a common ingredient in Mexican cuisine.