Sweet Potato and Black Bean Salad

Sweet Potato and Black Bean Salad


In the last year or so, I’ve started interspersing a salad into our weekly dinner menu. And, I don’t just mean a side salad–we have lots of those. What I mean is salad for dinner–a big bowl of greens that is full of flavor and, often, the opportunity to try something a bit different. Salad night has become an evening to feel a bit refreshed by something lighter, but (and this is particularly important for someone who loves to eat!) not go hungry just because we were playing it particularly healthy that night.  We’ve found a few recipes that are quickly becoming favorites, some vegetarian options and some not, and this one is just that.

Here’s why we love this salad: the sweet potato both makes the meal a bit heartier and adds the perfect amount of sweetness to the dish. The dressing is amazing (and the leftovers are great with veggie burgers or another salad). And, finally, this dinner is very fast and easy. Perfect for a quick weeknight dinner.

Sweet Potato and Black Bean Salad
Adapted from Two Peas and Their Pod

1 large sweet potato, peeled and chopped
1 T olive oil
salt and pepper
Romaine lettuce, chopped
Handful of fresh spinach
1 15 oz can black beans, rinsed and drained
1 large tomato, chopped
1/2 avocado, peeled and chopped
1/2 orange pepper, chopped
1/4 c cilantro
1/4 c red onion, finely diced
1 lime

1 avocado, peeled and chopped
3 T plain Greek yogurt
1/4 c milk
1 clove of garlic
1/4 c cilantro
1/4 t cumin
1 lime, juiced

Preheat oven to 400°.

Place chopped sweet potato on a baking sheet and toss with olive oil, salt and pepper to taste. Place in the oven and roast for 15 minutes. Remove from oven and toss the sweet potatoes, then roast for an additional 15 minutes until the sweet potatoes are tender. Remove from oven and set aside.

While potatoes roast, combine all dressing ingredients in a food processor or blender. Add salt, pepper and/or additional cumin to taste.

Place a generous handful of chopped lettuce and half of the spinach in 2 large individual salad bowls. Top each salad with half the sweet potatoes, beans, tomato, corn, avocado, bell pepper, cilantro, and red onion. Serve with dressing.

Serves 2.

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