Sweet Potato and Black Bean Salad

This Sweet Potato and Black Bean Salad is a vibrant, nutrient-packed dish that combines the sweetness of roasted sweet potatoes with the hearty texture of black beans. It's a perfect midnight snack that is both satisfying and healthy.

Ingredients

• Sweet potato - 200 grams
• Canned black beans - 1 cup (240 grams), rinsed and drained
• Red bell pepper - 1 medium, diced
• Red onion - 1/4 medium, finely chopped
• Fresh cilantro - 2 tablespoons, chopped
• Olive oil - 1 tablespoon
• Lime juice - 1 tablespoon
• Cumin - 1/2 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Avocado - 1 small, diced (optional)

Steps

1. Preheat the oven to 200°C (400°F).
2. Peel and dice the sweet potato into small cubes.
3. Spread the sweet potato cubes on a baking sheet, drizzle with 1/2 tablespoon of olive oil, and sprinkle with salt and pepper.
4. Roast the sweet potatoes in the preheated oven for 20 minutes, or until they are tender and slightly crispy.
5. While the sweet potatoes are roasting, prepare the salad dressing by mixing the remaining olive oil, lime juice, cumin, and black pepper in a small bowl.
6. In a large bowl, combine the rinsed black beans, diced red bell pepper, chopped red onion, and cilantro.
7. Once the sweet potatoes are done, let them cool slightly, then add them to the bowl with the other ingredients.
8. Drizzle the dressing over the salad and toss gently to combine. If using, add the diced avocado and mix carefully.
9. Serve immediately or chill in the refrigerator for 10 minutes for a refreshing option.

Nutrition

• Calories: 350
• Protein: 10 g
• Carbs: 55 g
• Fiber: 15 g
• Sugar: 5 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.3 L

Health Benefits

• Rich in vitamins A and C from sweet potatoes, promoting eye health and immune function.
• High in fiber from black beans, supporting digestive health and providing a feeling of fullness.

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