I’m channeling fall in this sweet-but-savory salad that I plan to enjoy as a staple in months to come. I love the bite of the apple cider vinegar and the tartness of the pomegranate seeds, helping to balance the sweetness of the sweet potatoes. The dressing has a spicy kick as well. This filling recipe would be a nice grain-free main course alongside a green salad, or a perfect potluck dish. The most time-consuming part of this recipe is roasting the vegetables and cooking the beans, neither of which involve much effort. After that, just mix and eat!
Roasted Sweet Potato and Black Bean Salad
Author: Homemade Levity
Recipe type: Salads, Main Dishes
Prep time:
Total time:
Ingredients
- 4 c sweet potatoes, cut in bite sized pieces
- 1 T plus ¼ c olive oil
- 1 c leek, sliced in ½ inch rounds
- 2 c cooked black beans (or 1 15-oz can)
- 3 T apple cider vinegar
- ½ t ground cumin
- ¼ t cayenne
- ½ t Dijon mustard
- ¼ t salt (plus more for roasting)
- ¾ c fresh parsley leaves
- freshly ground pepper
- ¼ c pomegranate seeds for garnish (optional)
Instructions
- Preheat oven to 425 degrees. In a large roasting pan or sheet tray, toss sweet potatoes, leeks and 1 tablespoon olive oil and add a generous pinch of salt and pepper. Roast in the oven about 40 minutes, stirring or shaking pan occasionally during cooking. Remove from the oven and set aside to cool.
- In a small bowl, combine apple cider vinegar, cumin, cayenne, mustard and ¼ t salt. Stir in ¼ c olive oil and whisk until emulsified.
- In a large bowl, combine sweet potato mixture and black beans and stir in dressing. Add parsley and toss well. Chill for an hour and serve at room temperature. Garnish with pomegranate seeds when ready to serve.
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