Roasted Sweet Potato and Black Bean Salad

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Nutritional Info

Servings Per Recipe: 10
Amount Per Serving
Calories: 272.1

Total Fat: 11.4 g
Cholesterol: 0.0 mg
Sodium: 30.5 mg
Total Carbs: 36.6 g
Dietary Fiber: 9.6 g
Protein: 8.2 g

View full nutritional breakdown of Roasted Sweet Potato and Black Bean Salad calories by ingredient

Introduction

This recipe is from The Red Spoon on tastykitchen.com This recipe is from The Red Spoon on tastykitchen.com

Minutes to Prepare: 30

Minutes to Cook: 10

Number of Servings: 10

Ingredients

1.5 lbs sweet potatoes, peeled and cut into 1 inch cubes

1 red onion, chopped

1/2 cup olive oil (divided)

1 jalapeno pepper, chopped

1 garlic clove

2 limes, juiced

1 cans 15oz black beans, rinsed and drained

1 red bell pepper, seeded and diced

1 cup chopped fresh cilantro

salt and pepper to taste

Directions

Chop sweet potatoes, onion, and red bell pepper. Sprinkle 1 Tbsp of olive oil onto cookie sheet. Place veggies on the sheet and roast at 400 for 10 minutes, or until soft, tossing occasionally. Once done cooking, remove and let cool. Drain and rinse beans and place in a large bowl. Add veggies to beans and toss. Blend remaining ingredients and pour over the salad.

Number of Servings: 10

Recipe submitted by SparkPeople user FUTUREJESSI.