Sweet Potato Black Bean Salad is delicious as a main dish or a side. It's easy to make and perfect for lunches or potlucks since it holds up well with travel. Plus, it's healthy, vegan, gluten-free, and oil-free. Bake the sweet potatoes in advance and this salad comes together in minutes! Enjoy!!
Prep time: 15 min | Total time: 15 minutes
1 pound sweet potatoes baked and cooled (~ 2 large)
1 can black beans (15 oz.) rinsed and drained (~1½ cups)
1 avocado diced
2 green onions sliced
½ cup fresh cilantro chopped
2 Tablespoons fresh lime juice
½ teaspoon ground cumin
½ teaspoon ground chili powder
Salt & pepper to taste
Tip: To bake the sweet potatoes, pierce each one a few times with a fork. Place them on a baking sheet lined with parchment paper. Bake at 400°F for 45 minutes, or until tender when pierced with a fork. Do not overbake.
- Remove and discard the skin from the cooked sweet potatoes. Cut the sweet potatoes into bite size chunks.
- Combine the sweet potatoes with the rest of the ingredients in a bowl and gently toss to combine.
- Chill until ready to serve.
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