Ingredients40 m servings 291 cals
- Preheat oven to 450 degrees F (230 degrees C).
- Spread sweet potatoes onto a rimmed baking sheet. Drizzle 1 tablespoon olive oil over sweet potatoes; season with cumin, red pepper flakes, salt, and pepper. Toss sweet potatoes until evenly coated.
- Roast on the lower rack of the preheated oven, stirring halfway through, until sweet potatoes are tender, 25 to 35 minutes.
- Whisk remaining 2 tablespoons olive oil and lime juice together in a large bowl; season with salt and pepper. Add sweet potatoes, black beans, onion, and cilantro; gently toss to coat.
Per Serving: 291 calories; 10.6 g fat; 42.2 g carbohydrates; 8.4 g protein; 0 mg cholesterol; 462 mg sodium. Full nutrition
ReviewsRead all reviews 30
We really enjoyed this both warm and cold. I added the onion to the potatoes in the oven during the last 15 minutes of roasting to soften it up. Make sure to roast your sweet potatoes until they...
I added a red onion that I baked with the sweet potatoes and I brought the dish to a potato-themed pitch-in. It was a big hit. I've been receiving requests for the recipe all week.
Really enjoyed this. I added half a bag of frozen corn and some sliced, perfectly ripe avocado on top. Yummy.
We love this salad! I have made it several times and it always turns out well. I don't really measure the veg, just stir it in till it looks pretty and the balance is what I like. I have added r...
Great recipe! I've made it twice now and it turned out great. I followed the recipe pretty closely. Flavorful, healthy and filling!
Didn’t tell the family it had that Vegan label, and made it. It was relatively easy to make, and everyone loved it! I put the red onion in with the sweet potatoes about half way through cookin...
Excellent vegan side dish. I made it exactly as written and I wouldn’t change a thing.
Potatoes turned out great with roasting instructions. I felt the finished dish lacked a bit of flavor so I added extra cumin along with the olive oil (even after adding it to the potatoes befor...