Vegan Black Bean and Sweet Potato Salad

Healthy Lunch - Lunch

This is a great side dish using fresh ingredients. There are never leftovers!

Brief

Prep 15 mins

Cook: 25 mins

Total: 40 mins

Servings: 4

Yield: 4 servings

Vegan Black Bean and Sweet Potato Salad

Ingredients

1 pound sweet potatoes

peeled and cut into 3/4-inch cubes

3 tablespoons olive oil

divided

½ teaspoon ground cumin

or more to taste

¼ teaspoon red pepper flakes

coarse salt and ground black pepper to taste

2 tablespoons freshly squeezed lime juice

1 (14.5 ounce) can black beans

rinsed and drained

½ red onion

finely chopped

½ cup chopped fresh cilantro

Quick Potato Salad

Lunch

Directions

Step 1

Preheat oven to 450 degrees F (230 degrees C).

Step 2

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.

Step 3

Roast on the lower rack of the preheated oven stirring halfway through until sweet potatoes are tender 25 to 35 minutes.

Step 4

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.

Nutritional Information

Vegan Black Bean and Sweet Potato Salad

Servings Per Recipe:4

Calories: 291.1

% Daily Value *

Protein: 8.4g 17%

Carbohydrates: 42.2g 14%

Dietary Fiber: 11g 44%

Sugars: 5.5g

Fat: 10.6g 16%

Saturated Fat: 1.5g 8%

Vitamin A Iu: 16579.8IU 332%

Niacin Equivalents: 3.2mg 25%

Vitamin B6: 0.3mg 21%

Vitamin C: 10.5mg 18%

Folate: 82.5mcg 21%

Calcium: 81mg 8%

Iron: 3mg 17%

Magnesium: 69.1mg 25%

Potassium: 767.2mg 22%

Sodium: 461.8mg 19%

Thiamin: 0.2mg 23%

Calories From Fat: 95.6

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.