Spiced Sweet Potato & Black Bean Salad
A great combination of antioxidant-rich sweet potatoes, protein-packed black beans, sliced almonds, parsley, and a blend of beautiful spices.
Do you wish that you could add more easy recipes to your repertoire? Well, here ya go! This is a great bean salad that you can either have as a side dish OR use it as a taco filling as the main course! I also love to turn it into a simple go-to bowl recipe, (something that everyone needs to have in their regular rotation) by throwing over a grain like brown rice or quinoa.This truly is such a simple meal that I’ve been enjoying as a quick lunch or dinner. Batch cooking is ticket to preparing these sweet potatoes ahead of time, then all you do is simply reheat them which takes under 10 minutes and pop them in a bowl- it is serious that simple.I am off the dairy, so I have been keeping it vegan this month, but I add feta cheese to the mix for my cheese-eating pals.I LOVE SWEET POTATOES! They are high in free radical fighting vitamin A and vitamin C, fiber which aids in degestion, potassium which helps us build electrolytes, and minerals like copper, manganese, and B vitamins. Those keep our blood sugars balanced and give our bodies the ability to fight inflammation.A couple tips when making this salad:
you can change up the spices to be whatever you prefer. If you like Hungarian paprika instead of smoked- switch it up! Want a little less heat? Take out the pinch of cayenne pepper! This dish is totally adaptable.
have fun with the toppings! Avocados are also a great topping on this dish. You can swap out the almonds for pumpkin seeds as well. Super seasonal for the fall!
i use parsley as the herb, but cilantro would work as well! I am just not a huge fan of cilantro, but for those who love it... use it!
my clients who eat meat have enjoyed this dish over fish, chicken, steak and pork.
Spiced Sweet Potato & Black Bean Salad
Recipe Type
:
Make Ahead Dish
Cuisine:
Salad
Author:
Michele Wolfson
Serves:
4
Ingredients
1 large sweet potato, peeled and cubed
1 tablespoon extra virgin olive oil
salt and pepper to taste
1 Tbsp Southern Spice Blend (Onion Powder, Garlic Powder, Ground Yellow Mustard, Smoked Paprika & Cayenne Pepper)
1 can black beans, rinsed and drained
1/4 cup parsley, chopped
1/4 cup sliced almonds
Sprinkle of feta (optional)
Instructions
Preheat oven to 425°F. Add sweet potato cubes to a parchment-lined baking sheet. Drizzle olive oil and sprinkle with salt and southern spice blend on top and mix well. Roast for 35 minutes or until cooked through.
In the meanwhile, add black beans, parsley, and sliced almonds to a bowl. After the sweet potato cools, add it to the bean mixture.
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Dressing for Spiced Sweet Potato & Black Bean Salad
Author:
Michele Wolfson
Ingredients
1/4 cup extra virgin olive oil
2 limes, juiced
1 teaspoon red wine vinegar
1 teaspoon cumin
1 teaspoon smoked paprika
salt and pepper to taste
Instructions
To make the dressing, add all the ingredients in a bowl and whisk together.
Gently toss the sweet potato and bean mixture with dressing and serve. Sprinkle with feta if using.
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