A vibrant, nutritious dish that can serve as a meal or a side, packed with flavor and healthy ingredients, including roasted sweet potatoes, black beans, and creamy avocado.
Ingredients
Scale:
2 medium sweet potatoes, peeled and diced into 1-inch cubes
1 can (15 oz) black beans, rinsed and drained
1 ripe avocado, diced
1 cup cherry tomatoes, halved
1 cup corn (fresh, frozen, or canned)
1 bell pepper, diced (red or yellow)
1/2 red onion, finely chopped
1/4 cup fresh cilantro, chopped
1/4 cup olive oil
2 tablespoons lime juice (about 1 lime)
1 teaspoon cumin
1 teaspoon chili powder
Salt and pepper to taste
Instructions
Preheat your oven to 400°F (200°C).
Place the diced sweet potatoes on a baking sheet. Drizzle with olive oil, season with salt and pepper, and toss to coat evenly.
Roast in the preheated oven for 25-30 minutes, stirring halfway through, until tender and golden.
In a large bowl, combine the black beans, diced avocado, halved cherry tomatoes, corn, diced bell pepper, chopped red onion, and cilantro. Gently fold to combine.
In a small bowl, whisk together the olive oil, lime juice, cumin, chili powder, salt, and pepper. Adjust seasoning as necessary.
Once the sweet potatoes are roasted and cooled slightly, add them to the bowl with the other ingredients. Drizzle with the dressing and gently toss to combine.
Serve immediately, or chill in the refrigerator for 30 minutes before serving.
