Description
A vibrant salad featuring roasted sweet potatoes, crisp vegetables, and creamy avocado, perfect for any occasion.
Ingredients
Scale
- 2 large sweet potatoes, peeled and cubed
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1/2 red onion, diced
- 1/2 cup cooked black beans
- 1/2 cup corn kernels (fresh or canned)
- 1 red bell pepper, diced
- 1 avocado, diced
- 2 tablespoons fresh cilantro, chopped
- Juice of 1 lime
Instructions
- Preheat the oven to 400°F (200°C). Peel and cube the sweet potatoes, ensuring they are evenly sized for uniform cooking.
- Toss the sweet potato cubes with olive oil, salt, and pepper in a large baking dish. Spread them out to ensure they roast evenly. Roast for about 25-30 minutes or until tender and slightly caramelized, stirring halfway through.
- In a large bowl, combine the roasted sweet potatoes with diced red onion, black beans, corn, red bell pepper, and diced avocado. Mix gently to keep the avocado from smushing.
- Drizzle with lime juice and toss gently again. Garnish with chopped cilantro before serving.
Notes
For enhanced flavor, consider adding spices like cumin or paprika to the sweet potatoes. Leftovers can be stored in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 3g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 8g
- Protein: 7g
- Cholesterol: 0mg