Go Back

Sweet Potato and Black Bean Salad

Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes


  • 2 medium sweet potatoes peeled and diced
  • 1/4 C red onions diced
  • 1 Tbs extra virgin olive oil
  • Salt to taste
  • Freshly ground black pepper
  • 1 Thai green chilli
  • Juice of 1 lemon
  • 1 c cooked black beans
  • 1/2 cup chopped fresh cilantro
  • 1 Avocado diced
  • 1/2 tsp coconut oil
  • 1/2 tsp roasted ground cumin


  1. 1. Heat oven to 400 degrees. Put sweet potatoes and onions on a large baking sheet, drizzle with 1/2 tsp coconut oil (warmed) , toss to coat and spread out in a single layer. Sprinkle with salt and pepper.
  2. Roast until potatoes begin to brown and are tender inside, about 30 minutes. Remove from oven; keep on pan until ready to mix with dressing.
  3. 2. Put the cilantro, chili and the olive oil in a blender add in lemon juice,some salt and pepper and the cumin. Process until blended.
  4. 3. Put warm vegetables in a large bowl with beans; toss in the dressing . Add in the avocado just before serving and toss once more.