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Vegan Black Bean and Sweet Potato Salad The Best Recipes

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Vegan Black Bean and Sweet Potato Salad

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

Ingredients :

  • 1 pound sweet potatoes, peeled and cut into 3/4-inch cubes
  • 3 tablespoons olive oil, divided
  • 1/2 teaspoon ground cumin, or more to taste
  • 1/4 teaspoon red pepper flakes (optional)
  • coarse salt and ground black pepper to taste
  • 2 tablespoons freshly squeezed lime juice
  • 1 (14.5 ounce) can black beans, rinsed and drained
  • 1/2 red onion, finely chopped
  • 1/2 cup chopped fresh cilantro

Instructions :

Prep : 15M Cook : 4M Ready in : 40M
  • 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.

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