Roasted sweet potatoes and black beans with fresh vegetables, avocado, and tangy lime dressing for a wholesome, satisfying meal.
# What You’ll Need:
→ Vegetables
01 - 2 large sweet potatoes, peeled and cubed
02 - 1 red bell pepper, diced
03 - 1 small red onion, sliced
04 - 1 ripe avocado, sliced
05 - 1 cup cherry tomatoes, halved
06 - 1 cup fresh salsa
07 - 2 cups mixed salad greens
→ Legumes
08 - 1 can (15 oz) black beans, drained and rinsed
→ Spice & Seasoning
09 - 2 tbsp olive oil
10 - 1 tsp ground cumin
11 - 1/2 tsp smoked paprika
12 - 1/2 tsp chili powder
13 - Salt and black pepper to taste
→ Dressing
14 - Juice of 2 limes
15 - 2 tbsp olive oil
16 - 1 tbsp honey or maple syrup
17 - 1 garlic clove, minced
18 - Pinch of salt
→ Garnishes
19 - 1/4 cup fresh cilantro, chopped
20 - Lime wedges for serving
# How to Make It:
01 - Set oven temperature to 425°F.
02 - Toss sweet potato cubes, bell pepper, and red onion with 2 tbsp olive oil, 1 tsp ground cumin, 1/2 tsp smoked paprika, 1/2 tsp chili powder, salt, and black pepper. Spread on a baking sheet in a single layer.
03 - Roast for 25 to 30 minutes, turning halfway through, until sweet potatoes are tender and golden brown.
04 - Mix juice of 2 limes, 2 tbsp olive oil, 1 tbsp honey or maple syrup, 1 minced garlic clove, and a pinch of salt in a small bowl. Whisk until well combined.
05 - Heat black beans in a small saucepan over low heat for 3 to 4 minutes, stirring occasionally.
06 - Divide 2 cups salad greens among serving bowls. Top each with roasted vegetables, warmed black beans, 1/4 cup cherry tomatoes, 1/4 cup fresh salsa, and avocado slices.
07 - Drizzle each bowl with lime dressing. Garnish with fresh cilantro and lime wedges. Serve immediately.
