🥑 Sweet Potato & Black Bean Salad with Avocado Dressing

✅ Vegan | 🌱 High-Fiber | 🕒 30 Minutes | Comforting & Nourishing

Table of Contents

🥗 Description:

This Sweet Potato & Black Bean Salad offers a comforting yet fresh combination of flavors and textures. Roasted sweet potatoes bring natural sweetness and softness, while black beans add hearty protein and fiber. Crisp bell pepper and corn add color and crunch, balanced by nutrient-dense greens. The creamy avocado dressing ties everything together with a zesty, smooth finish. This salad is filling enough to serve as a main dish and perfect for meal prep or quick lunches.

e8e407ee de5a 440f 9091 cb7ef19742a5 Simply Creative Minds

Ingredients:

2 medium sweet potatoes, peeled and diced
1 can (15 oz) black beans, rinsed and drained
1 red bell pepper, diced
1/2 red onion, finely chopped
1 cup corn kernels (fresh or frozen)
2 cups baby spinach or mixed greens
1 ripe avocado

For the Avocado Dressing:

1 ripe avocado
Juice of 1 lime
2 tablespoons olive oil
1 garlic clove
Salt and pepper, to taste
Water to thin, as needed

Instructions:

Preheat oven to 400°F (200°C). Toss diced sweet potatoes with a little olive oil, salt, and pepper. Roast for 25 minutes or until tender and slightly caramelized.
In a large bowl, combine roasted sweet potatoes, black beans, bell pepper, red onion, corn, and greens.
For the dressing, blend avocado, lime juice, olive oil, garlic, salt, pepper, and water until smooth.
Drizzle the dressing over the salad and toss gently to combine.
Serve immediately or chilled.