Ingredients:

  • 2 medium sweet potatoes (about 1 lb / 450g total), peeled and diced into ½-inch cubes
  • 2 tablespoons olive oil (30ml)
  • 1 teaspoon ground cumin (5ml)
  • ½ teaspoon smoked paprika (2.5ml)
  • ½ teaspoon salt (2.5ml)
  • ¼ teaspoon black pepper (1.25ml)
  • 1 can (15 oz / 425g) black beans, drained and rinsed thoroughly
  • 1 cup (150g) corn kernels, fresh, frozen (thawed), or canned
  • 1 medium red bell pepper, diced
  • ¼ cup red onion, finely diced (about ¼ medium onion)
  • 2 tablespoons fresh cilantro, chopped (30ml)
  • 1 avocado, cubed
  • 3 tablespoons fresh lime juice (45ml)
  • 1 tablespoon honey or maple syrup (15ml)
  • 2 tablespoons extra virgin olive oil (30ml)
  • ¼ teaspoon salt (1.25ml)
  • ⅛ teaspoon black pepper (0.6ml)
  • 2 tablespoons pumpkin seeds (optional)
  • ¼ cup crumbled feta cheese (or vegan feta alternative) (optional)

Instructions:

  1. Preheat oven to 425°F (220°C).
  2. Toss diced sweet potatoes with olive oil, cumin, smoked paprika (if using), salt, and pepper in a medium bowl.
  3. Spread sweet potatoes in a single layer on a baking sheet. Roast for 25-30 minutes, flipping halfway through, until tender and lightly browned.
  4. While sweet potatoes are roasting, drain and rinse black beans under cold water until water runs clear.
  5. Dice the bell pepper and red onion. Chop the cilantro.
  6. In a small bowl or jar, whisk together lime juice, honey (or maple syrup), olive oil, salt, and pepper.
  7. In a large bowl, combine roasted sweet potatoes, black beans, corn, bell pepper, red onion, and cilantro.
  8. Pour the lime dressing over the salad and toss gently to combine.
  9. Serve immediately or chill for later. Garnish with cubed avocado, pumpkin seeds, and feta cheese (if using) just before serving.