Roasted Sweet Potato and Black Bean Salad

Ingredients for Roasted Sweet Potato and Black Bean Salad

• Vegetable oil cooking spray

• 2 large sweet potatoes (about 675g), peeled and cut into 1-inch pieces

• 1 teaspoon salt, divided

• 1/2 teaspoons freshly ground black pepper, divided

• 60ml fresh lime juice, plus wedges for garnish

• 1 tablespoon balsamic vinegar

• 1 tablespoon finely chopped garlic

• 1 can (425g) black beans, rinsed and drained

• 240ml halved cherry tomatoes

• 80g thinly sliced orange or red pepper

• 80g thinly sliced spring onions

• 1/3 cup chopped fresh mint

• 4 cups baby rocket

How to make Roasted Sweet Potato and Black Bean Salad

Heat oven to 375°. On a baking sheet coated with cooking spray, place potatoes in a layer; sprinkle with 1/2 teaspoons salt and 1/4 teaspoons pepper. Bake until tender, 15 minutes; let cool. In a bowl, whisk juice, vinegar, garlic, remaining 1/2 teaspoons salt and remaining 1/4 teaspoons pepper. Add potatoes, beans, tomatoes, pepper, spring onions and mint; toss; serve over rocket, and garnish with lime wedges.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.