Description
A vibrant, hearty salad made with roasted sweet potatoes, creamy white beans, and fresh herbs tossed in a citrusy olive oil dressing. Perfect served warm or cold, as a main or side dish.
Ingredients
Scale
- 2 large sweet potatoes, peeled and cubed
- 1 can (15 oz) white beans, drained and rinsed
- 1 small red onion, finely sliced
- 1 red bell pepper, diced
- 1/4 cup fresh cilantro, chopped
- Juice of 2 limes
- 2 tablespoons olive oil
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Toss sweet potato cubes with 1 tablespoon olive oil, salt, pepper, and cumin until evenly coated.
- Spread the sweet potatoes on the baking sheet in a single layer and roast for 25 minutes or until golden and tender.
- Let the roasted sweet potatoes cool slightly, then add to a large mixing bowl with white beans, red onion, red bell pepper, and cilantro.
- In a small bowl, whisk together the remaining tablespoon of olive oil and lime juice to create the dressing.
- Pour the dressing over the salad and gently toss to combine.
- Chill the salad for at least 20 minutes or serve immediately, garnished with extra cilantro or lime wedges.
Notes
- Chill before serving to enhance flavor blending.
- For extra crunch, add sunflower seeds or toasted nuts.
- Soak red onion in water to reduce sharpness if desired.
- Can be stored in the fridge for up to 4 days.