Ingredients
Scale
- 2 medium sweet potatoes
- 1 can (15 oz) black beans
- 1 can (15 oz) chickpeas
- 1 red bell pepper
- 1/2 red onion
- Fresh cilantro
- 3 tablespoons olive oil
- 2 tablespoons lime juice
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
- 1 avocado (optional)
- 2 tablespoons pumpkin seeds (optional)
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Toss diced sweet potatoes with olive oil, salt, and pepper on the baking sheet. Roast for 20-25 minutes until tender.
- While roasting, whisk together olive oil, lime juice, cumin, smoked paprika, garlic powder, salt, and pepper in a bowl.
- In a large mixing bowl, combine cooled sweet potatoes with black beans, chickpeas, bell pepper, and onion.
- Pour the dressing over the salad and toss gently to combine. Fold in chopped cilantro.
- Chill for at least 30 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: Approximately 1 cup (240g)
- Calories: 350
- Sugar: 5g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 13g
- Protein: 14g
- Cholesterol: 0mg