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Southwest Sweet Potato Black Bean Salad

Southwest Sweet Potato Black Bean Salad

$4.46 recipe | $0.91 serving
This southwest inspired salad is exploding with vibrant colors and flavors. We've combined roasted sweet potatoes, crunchy corn, spicy jalapeño, and black beans with a chili-lime dressing to create the perfect summer meal.
5 from 1 vote
Prep Time 15 mins
Bake time 30 mins
Total Time 45 mins
Course Dinner, Lunch
Cuisine Gluten-Free, Mexican, Vegan
Servings 5 servings
Calories 423 kcal

Equipment

  • Baking sheet
  • Small bowl
  • Larg mixing bowl

Ingredients
 

Salad

  • 3 medium sweet potatoes, cubed ($1.05)
  • 1 tbsp olive oil ($0.12)
  • 1 ½ cups black beans, cooked ($0.43)
  • 1 medium red onion, chopped ($0.24)
  • 1 red bell pepper, chopped ($0.82)
  • ½ large jalapeño, seeded and finely minced ($0.00)
  • 1 cup corn kernels, fresh or frozen ($0.16)
  • cup toasted pumpkin seeds ($0.48)
  • ½ cup cilantro, roughly chopped ($0.28)

Dressing

  • ¼ cup olive oil ($0.48)
  • 3 tbsp lime juice ($0.36)
  • ½ tsp lime zest ($0.00)
  • 2 cloves garlic, minced ($0.08)
  • ½ tsp maple syrup ($0.02)
  • 1 tsp chili powder ($0.01)
  • ¼ tsp chipotle powder ($0.01)
  • Sea salt & pepper to taste ($0.02)

Instructions
 

  • Preheat your oven to 400°F, and line a baking sheet with parchment paper. Cube sweet potato into ¼-inch chunks and spread evenly on the baking sheet. Drizzle with 1-2 tablespoons of olive oil, toss to coat and spread out in a single layer. Season lightly with salt and pepper.
  • Roast sweet potatoes for 25-30 minutes, turning occasionally, until potatoes begin to brown on the corners and are just tender inside. Remove them from oven, and keep on the pan until you're ready to mix the salad dressing in.
  • For the dressing, mix the olive oil, lime juice, lime zest, minced garlic, maple syrup, chili powder, chipotle powder, and sea salt and pepper to taste in a mason jar. Cover with a lid, and shake until well combined.
  • Next, put the sweet potatoes in a large mixing bowl along with black beans, onion, peppers, corn, pumpkin seeds, and cilantro. Toss your salad together with the dressing. Taste and adjust seasonings as needed.
  • Serve immediately at room temperature, or refrigerate before serving for up to 4 days.

Notes

  • If you prefer a milder onion taste, you can roast it at the same time as your sweet potatoes.
  • We used jalapeño from our garden, which is reflected in the price of this recipe.

Nutrition

Nutrition Facts
Southwest Sweet Potato Black Bean Salad
Serving Size
 
1 serving
Amount per Serving
Calories
423
% Daily Value*
Fat
 
17.7
g
27
%
Saturated Fat
 
17.7
g
111
%
Trans Fat
 
0
g
Cholesterol
 
0
mg
0
%
Sodium
 
100.8
mg
4
%
Potassium
 
1020.5
mg
29
%
Carbohydrates
 
59.1
g
20
%
Fiber
 
11.9
g
50
%
Sugar
 
11
g
12
%
Protein
 
10.9
g
22
%
Vitamin A
 
25350
IU
507
%
Vitamin C
 
44.1
mg
53
%
Calcium
 
80
mg
8
%
Iron
 
3.2
mg
18
%
* Percent Daily Values are based on a 2000 calorie diet.
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