Description
A vibrant and nourishing Sweet Potato Black Bean and Chickpea Salad packed with textures and flavors, perfect for a quick lunch or hearty side dish.
Ingredients
Scale
- 2 medium sweet potatoes, peeled and diced
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (15 oz) chickpeas, rinsed and drained
- 1 red bell pepper, diced
- 1/2 red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 3 tablespoons olive oil
- 2 tablespoons lime juice
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
- 1 avocado, sliced (optional)
- 2 tablespoons pumpkin seeds (optional)
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Place diced sweet potatoes on the prepared baking sheet and toss with 1 tablespoon olive oil, salt, and pepper. Spread in a single layer.
- Roast sweet potatoes for 20-25 minutes until tender and slightly caramelized, stirring halfway through. Remove from oven and let cool.
- While sweet potatoes are roasting, prepare the dressing by whisking together olive oil, lime juice, ground cumin, smoked paprika, garlic powder, salt, and pepper in a small bowl.
- In a large mixing bowl, combine the cooled roasted sweet potatoes, black beans, chickpeas, diced red bell pepper, and chopped red onion.
- Pour the dressing over the salad mixture and toss gently to combine, ensuring all ingredients are evenly coated.
- Fold in the chopped cilantro and adjust seasoning with additional salt and pepper if needed.
- Refrigerate for at least 30 minutes to allow flavors to meld together.
- Before serving, top with sliced avocado and sprinkle with pumpkin seeds if desired. Serve chilled or at room temperature.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Notes
- Toast cumin and paprika in a dry pan before adding to the dressing for enhanced flavor.
- Roast the sweet potatoes and prepare the dressing in advance. Assemble the salad just before serving to prevent it from becoming soggy.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Southwestern
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 8g
- Sodium: 250mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 0mg