Description
Homemade sweet potato salad blends Mediterranean flavors with crisp ingredients, creating a delightful summer dish. Zesty herbs, crunchy nuts, and tangy dressing elevate you to culinary bliss, promising a memorable dining experience.
Ingredients
Scale
Main Vegetables:
- 4 medium sweet potatoes, peeled and chopped (approximately 2 lb / 907 grams before peeling)
- 1 red bell pepper, diced
- 1 onion, diced
Protein and Additional Ingredients:
- 1 can black beans, drained and rinsed, or 1 1/2 cups cooked black beans
- 1 cup canned or cooked corn (optional)
Seasoning and Dressing:
- 1/2 teaspoon salt
- 1/2 teaspoon pepper (optional)
- 2 teaspoons minced garlic
- 2 tablespoons lime juice
- 3 tablespoons oil, or spray for a fat-free option
- 3/4 cup fresh cilantro, chopped (omit if desired)
Instructions
- Prepare a roasting pan and heat the oven to a high temperature of 400°F (200°C) for optimal vegetable caramelization.
- Cut sweet potatoes into uniform cubes and slice onions into thin, even pieces to ensure consistent cooking and texture.
- Drizzle vegetables with olive oil, then generously season with salt and freshly ground black pepper, ensuring complete coating.
- Arrange the seasoned sweet potatoes and onions in a single, uncrowded layer on the baking sheet to promote even roasting and prevent steaming.
- Roast the vegetables in the preheated oven for approximately 25-30 minutes, occasionally stirring, until edges become golden and crispy and interiors turn tender.
- While vegetables are cooling, gather remaining ingredients: black beans, red bell pepper, corn, minced garlic, fresh lime juice, and chopped cilantro.
- Transfer roasted sweet potatoes and onions into a spacious mixing bowl, then gently incorporate black beans, diced red bell pepper, corn, and minced garlic.
- Drizzle lime juice over the mixture and sprinkle fresh cilantro, carefully folding all ingredients to distribute flavors evenly.
- Allow salad to rest for a few minutes to let flavors meld, then serve either warm or chilled as a versatile side dish or light meal.
Notes
- Roast sweet potatoes at high heat to achieve caramelized edges and deeper flavor complexity.
- Use parchment paper on the baking sheet to prevent sticking and ensure easy cleanup.
- Replace black beans with quinoa for a gluten-free alternative that boosts protein content.
- Adjust lime juice and cilantro quantities to balance tangy and fresh elements according to personal taste preferences.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Lunch, Appetizer, Snacks
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 180
- Sugar: 4 g
- Sodium: 400 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 7 g
- Protein: 6 g
- Cholesterol: 0 mg