Vegan Black Bean and Sweet Potato Salad
Ingreadient
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1 pound sweet potatoes, peeled and cut into 3/4-inch cubes
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3 tablespoons olive oil, divided
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½ teaspoon ground cumin, or more to taste
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¼ teaspoon red pepper flakes (Optional)
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coarse salt and ground black pepper to taste
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2 tablespoons freshly squeezed lime juice
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1 (14.5 ounce) can black beans, rinsed and drained
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½ red onion, finely chopped
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½ cup chopped fresh cilantro
Direction
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Preheat the oven to 450 degrees F (230 degrees C).
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Drizzle sweet potatoes with 1 tablespoon olive oil on a rimmed baking sheet; season with cumin, pepper flakes, salt, and black pepper. Toss until evenly coated.
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Roast in the preheated oven on the lower rack, stirring halfway through, until sweet potatoes tender, 25 to 35 minutes.
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Whisk remaining 2 tablespoons olive oil and lime juice together in a large bowl; season with salt and black pepper. Add sweet potatoes, black beans, onion, and cilantro; gently toss to coat.
