Sweet potato salad with beans and fresh dressing
Sweet potato is a vegetable you can take in many directions. In this salad it teams up with black beans, avocado and a fresh coriander dressing: light, colourful and still filling. Mexican-inspired but easy to adapt to whatever you have at home.
- Prep time20 min
- Cooking time20 min
- Total⏱ 40 min
- LevelEasy
- DietVegan · Gluten-free · Lactose-free
Method
- Roast the sweet potatoHeat the oven to 200°C. Spread the sweet potato cubes on a baking tray lined with baking paper. Roast for 20 minutes until golden brown and soft.
- Prepare the beansUsing dried black beans? Cook them for 1 to 1.5 hours in lightly salted water. Tinned is fine; rinse them well.
- Make the dressingPut all the dressing ingredients in a food processor or use a hand blender. Blend into a smooth dressing. Taste and season with extra salt or lime juice.
- Mix the saladIn a large bowl, mix the black beans, cherry tomatoes, red onion, jalapeños, sweetcorn, green pepper and avocado. Add the roasted sweet potato and the lentils or quinoa if using.
- ServeStir the dressing through the salad or serve it on the side. Garnish with extra coriander and a wedge of lime.
Serving tips
- Extra crunch: sprinkle toasted pumpkin seeds on top.
- More heat: extra jalapeño or chilli flakes in the dressing.
- Roast the pepper: put the pepper on the baking tray too for a deeper flavour.
- Gluten-free and lactose-free: this recipe is naturally both.
- Delicious with guacamole, gluten-free pitta or tortillas, or a spoonful of coconut yoghurt on the side.
About this recipe
Want more heat? Add extra jalapeño or chilli flakes. Want it more filling? The lentils or quinoa turn it into a complete meal.
Lovely with my guacamole.
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