Roasted Sweet Potato & Black Bean Salad (with Zesty Lime Dressing)

I used to think salads were just sad piles of lettuce that left me hungry an hour later. Then I met this Sweet Potato & Black Bean Salad. It’s hearty, it’s vibrant, and it actually has flavor. The roasted sweetness of the potatoes mixed with the earthy beans and the sharp zing of the lime dressing creates a fiesta in your mouth. Plus, it tastes even better the next day, making it the ultimate meal-prep win.

What You need

• 🍠 2 Large Sweet Potatoes (Peeled and cubed into bite-sized pieces).
• ⚫ 1 can Black Beans (Rinsed and drained well).
• 🌽 1 cup Corn (Frozen works great, just thaw it).
• 🧅 1/2 Red Onion (Finely diced for a spicy crunch).
• 🥑 1 Avocado (Diced just before serving).
• 🍋 The Dressing: 3 tbsp Olive oil, juice of 1 lime, 1 tsp honey (or maple syrup), 1/2 tsp cumin, salt & pepper.

Let’s Toss It Up

1. Roast the Potatoes: Preheat oven to 400°F (200°C). Toss the sweet potato cubes with olive oil, salt, and a pinch of chili powder. Spread on a baking sheet and roast for 20-25 minutes until tender and caramelized edges appear. Let them cool slightly.
2. The Base: In a large salad bowl, combine the black beans, corn, red onion, chopped cilantro, and the roasted sweet potatoes (once cooled).
3. The Zesty Dressing: In a small jar, shake together the olive oil, lime juice, honey, cumin, salt, and pepper until emulsified.
4. Combine: Pour the dressing over the salad and toss gently to coat everything. Top with fresh avocado chunks right before eating.