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This black bean roasted sweet potato salad recipe is filled with fiber and all things delicious!
Since going 100% plant based, my creative side has really come out in the kitchen. There is something about all these fruits, veggies and beans that feels like a never ending supply of creative juice. I’m not complaining.
The truth is, I enjoyed being low carb for so long. But my creativity was stifled a bit because it was just a tiny bit limiting. At least for me. I know there are a ton of low carb bloggers out there who come up with recipe after recipe. But I just couldn’t keep that going forever.
Plant based recipes however, I could create all day long and twice on Sunday.
BLACK BEAN ROASTED SWEET POTATO SALAD RECIPE:
This delicious dish came to be because my creativity has lead me to the wonderful world of beans, beans, beans. All day long, beans. They are so filling and delicious when combined with other vegetables and even some fruits in some recipes!
I had a huge jar of dry black beans in the pantry and a large sweet potato sitting on my counter. So I married the two and this recipe was the delicious result!
YOU MIGHT ALSO ENJOY THESE CLEAN EATING RECIPES:
Black Bean Roasted Sweet Potato Salad
CLICK TO WATCH THIS RECIPE IN ACTION!
- 4 cups cut sweet potatoes (I used one very large sweet potato)
- 2 tbsp. oil (divided)
- 2 tbsp. garlic powder (divided)
- 2 cups sliced celery
- 1 cup chopped green bell pepper
- ½ cup chopped red onion
- ½ cup chopped fresh parsley
- 1 tbsp. lemon juice
- 2 tsp. dried thyme (or 3 tbsp. fresh, chopped)
- 3 cups cooked black beans (canned is fine if no sugar added, rinse and drain)
- salt and pepper to taste
- Peel your sweet potato. Cut in half and then cut each half into slices that are about 1/4 - 1/2 inch thick. Turn, and cut again. You'll end up with rectangles.
- Transfer the sweet potatoes to a food-safe bag (one with a zipper top is super helpful, but not necessary). Add 1 tbsp. of the oil and 1 tbsp. of the garlic powder to the potatoes, close the bag and toss to coat them evenly.
- Pour them out onto a baking sheet (parchment lined for easier clean up) and bake at 350 F. for about 40-50 minutes, or until they appear well roasted.
- While the potatoes bake, chop the vegetables. Make sure to slice the celery thin. I didn't slice mine thin enough and the large chunks were not pleasant.
- When the potatoes are ready, combine all the remaining ingredients in a large mixing bowl. Season with salt to taste and serve as a side dish or a plant-based main meal.