Roasted Sweet Potato and Black Bean Salad with Ginger Lime Dressing

Prep Time 15 min Cook Time 20 min Serves 6 servings


• 8-9 cups peeled and cubed sweet potatoes (1/2 inch in size)⁣
• 1 tablespoon extra virgin olive oil
• 1 tablespoon maple syrup
• 1/2 teaspoon ground cumin⁣
• 1/2 teaspoon sea salt
• 15 oz can black beans, rinsed and drained⁣
• 3/4 cup diced red onion⁣
• Scant 1 cup cilantro chopped, loosely packed⁣
• 1/2 cup roasted and salted pistachios

Ginger Lime Dressingpan>

• 3 tablespoons lime juice⁣
• 2 tablespoons EVOO⁣
• 1/2 tablespoon maple syrup
• 1/2 teaspoon sea salt
• cracked pepper⁣
• 2 teaspoons grated fresh ginger


  1. In a large bowl, toss the sweet potatoes with the olive oil, maple, cumin and sea salt until evenly coated.⁣
  2. Roast or Air Fry at 400 degrees for about 18-20 minutes, tossing halfway through, until crisp and lightly browned. Let cool 10 minutes before adding to salad below.⁣
  3. In your serving bowl, combine the beans, red onion, cilantro and pistachios. Stir in the cooled sweet potatoes.⁣
  4. In a measuring cup, whisk together the Ginger Lime Dressing then pour over the salad and toss. Taste and adjust seasoning, if desired.⁣
  5. Serve room temperature and store leftovers in a sealed glass container in the fridge. ⁣


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