Introduction
This contemporary spin on traditional Latin American ingredients emerged from the modern health food movement's embrace of ancient superfoods. Sweet potatoes, originally cultivated by Indigenous peoples of the Americas, and black beans, a staple of Latin American cuisine, create a nutritional powerhouse that's both historically significant and currently trending. The combination gained popularity in health-conscious California restaurants during the early 2000s, quickly spreading across the country as diners discovered how these simple ingredients could create an extraordinarily satisfying meal. Perfect for warm weather dining, this salad has become a favorite at outdoor gatherings and wellness retreats, appreciated for its ability to be served warm or at room temperature.
Ingredients
• 2 large sweet potatoes (about 2 pounds), peeled and cut into 1-inch cubes
• 2 15-ounce cans black beans, drained and rinsed
• 1 red onion, thinly sliced
• 3 tablespoons extra virgin olive oil, divided
• 2 tablespoons fresh lime juice (about 2 limes)
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup fresh cilantro, chopped
• 1 avocado, diced (optional)
Step 1:
Preheat oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper.
Step 2:
Toss sweet potato cubes with 2 tablespoons olive oil, salt, and pepper. Spread in a single layer on the prepared baking sheet.
Step 3:
Roast sweet potatoes for 25-30 minutes, turning halfway through, until tender and lightly caramelized.
Step 4:
While potatoes roast, whisk together remaining olive oil, lime juice, minced garlic, cumin, and chili powder in a large bowl.
Step 5:
Combine drained black beans and sliced red onion in the bowl with the dressing.
Step 6:
When sweet potatoes are done, let cool for 5 minutes, then add to the bowl with beans and onions.
Step 7:
Gently toss everything together, then fold in chopped cilantro and diced avocado if using.
Q: Can I make this ahead of time?
A: Yes, prepare up to 24 hours in advance, but add avocado and cilantro just before serving.
Q: Can I serve this cold?
A: Yes, it's delicious both warm and cold, making it perfect for meal prep.
Q: How can I make this spicier?
A: Add diced jalapeño, increase chili powder, or include a pinch of cayenne pepper.
• Choose firm, orange-fleshed sweet potatoes without blemishes.
• Low-sodium black beans can be substituted to reduce sodium content.
• Red wine vinegar can replace lime juice if needed.
• Meal is naturally gluten-free and vegan.
• Store unused ingredients separately for best results.
• Sweet potatoes can be cut up to 24 hours in advance if stored in cold water.
Serve warm or at room temperature. Can be topped with additional fresh cilantro and lime wedges.
Store in an airtight container in the refrigerator for up to 3 days. Add fresh avocado just before serving.
Prepare the dressing and beans while the sweet potatoes are roasting to maximize efficiency.
- Don't overcrowd the sweet potatoes on the baking sheet to ensure proper caramelization
- Allow sweet potatoes to cool slightly before combining with other ingredients to prevent wilting
- Rinse black beans thoroughly to remove excess sodium
Add roasted corn for extra sweetness and texture, or incorporate quinoa for additional protein. For spicy version, add diced jalapeño or cayenne pepper.
Serve with lime-spiked sparkling water or Mexican beer. Pairs well with grilled proteins or as part of a taco bar.
Year-round, but best in fall when sweet potatoes are in peak season
Contains legumes (black beans). Optional ingredient avocado. Free from common allergens like dairy, eggs, nuts, soy, wheat, and shellfish.
