Discover a healthy twist with this sweet potato salad packed with flavor Try this delicious recipe for a nutritious meal option 144 chars
Ingredients
Scale
2 medium sweet potatoes, peeled and cubed (about 4 cups)
1 cup cherry tomatoes, halved
1 medium red bell pepper, diced
½ red onion, finely chopped
½ cup corn (fresh, frozen, or canned, drained)
1 cup black beans, rinsed and drained
¼ cup chopped fresh cilantro or parsley
3 tablespoons olive oil
2 tablespoons lime juice
1 teaspoon chili powder
Salt and pepper to taste
1 avocado, diced (optional)
Instructions
Preheat your oven to 400°F (200°C).
Toss the cubed sweet potatoes with 1 tablespoon of olive oil, salt, and pepper. Spread them out in a single layer on a lined baking sheet.
Roast the sweet potatoes for about 25-30 minutes, stirring halfway through until they are fork-tender and slightly crispy on the edges.
While the sweet potatoes are roasting, in a large mixing bowl, combine the cherry tomatoes, red bell pepper, red onion, corn, black beans, and cilantro.
In a small bowl, whisk together the remaining olive oil, lime juice, chili powder, and a pinch of salt and pepper.
Once the sweet potatoes are done roasting, allow them to cool for a few minutes before adding them to the bowl of vegetables.
Pour the dressing over the salad and gently toss everything together.
Serve immediately for a warm salad or chill in the fridge for about 30 minutes for a refreshing, cold salad.
Notes
This Sweet Potato Salad is not just a delightful dish but also a hug in a bowl. It’s full of wholesome and nourishing flavors with a creamy and crunchy texture.
