Sweet Potato Salad
Imagine a vibrant dish that captures the essence of a sunny day—this is what a sweet potato salad offers. With its roasted sweet potatoes mingling with fresh vegetables and protein-packed black beans, it's a feast for both the eyes and the palate.
Equipment
- Oven
- Baking Sheet
- Large Bowl
- Small Bowl
- Whisk
Ingredients
- 2 medium sweet potatoes, peeled and cubed
- 1 each red bell pepper, diced
- 1 cup cherry tomatoes, halved
- 1/2 each red onion, finely chopped
- 1 cup cooked black beans, drained and rinsed
- 1/4 cup fresh cilantro, chopped
- 1/4 cup feta cheese, crumbled (optional)
- 3 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- 1 teaspoon cumin
- to taste salt and pepper
Instructions
- Preheat your oven to 400°F (200°C). Toss the cubed sweet potatoes with 2 tablespoons of olive oil, salt, and pepper, then spread them out on a baking sheet in a single layer.
- Roast the sweet potatoes for about 25-30 minutes, or until they're tender and slightly caramelized, stirring halfway through. Once done, let them cool for a few minutes.
- In a large bowl, combine the roasted sweet potatoes, diced bell pepper, cherry tomatoes, red onion, black beans, and cilantro.
- In a separate small bowl, whisk together the remaining olive oil, apple cider vinegar, cumin, and more salt and pepper to taste.
- Pour the dressing over the salad and toss gently to combine. If desired, sprinkle with feta cheese before serving.
- Consider adding extra protein such as grilled chicken or quinoa to make it a more filling meal. You can also experiment with different herbs, like parsley or mint, for a fresh twist.
- For added crunch, toss in some toasted nuts or seeds, and remember to adjust the seasoning according to your taste preference. This salad can be made ahead of time and stored in the refrigerator.
Notes
This salad is perfect for meal prep or picnics. Enjoy!