Sweet Potato Black Bean Salad

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Sweet Potato Black Bean Salad combines roasted sweet potatoes, black beans, and avocado with a creamy cilantro dressing.

Prep Time25

Cook Time30

Total Time55

Course: Salad, Side Dish

Cuisine: American, Healthy, Vegetarian

Keyword: Sweet Potato Black Bean Salad

Servings: servings

Author: Chelsea Lords

Cost: $12.62

Equipment

Small blender or food processor
Sheet pan (15" x 10")

Ingredients

Salad

3/4 cup couscous see note 1
6 cups diced sweet potatoes 2 large potatoes
3 tablespoons olive oil
1-1/2 teaspoons paprika
1 teaspoon garlic powder
Salt and pepper
1 (15-ounce) can black beans drained and rinsed
1/2 cup coarsely chopped cashews or pistachios
1 large avocado diced, optional
Quick-pickled shallots optional, see note 2

Dressing

1/2 packed cup fresh cilantro leaves and tender stems
3 tablespoons red wine vinegar
2 tablespoons olive oil
1 tablespoon honey
1 teaspoon Dijon-style mustard
1/4 teaspoon ground cumin
1/4 teaspoon garlic powder
1/4 teaspoon paprika
1/3 cup sour cream I use light

US - Metric

Instructions

Preheat the oven to 425°F. Prepare couscous; see note 1.
Peel and dice sweet potatoes into 1/2-inch pieces. Toss with olive oil, paprika, garlic powder, salt (1 teaspoon), and pepper (1/2 teaspoon). Spread in one even layer on a large baking sheet.
Roast for 15 minutes. Toss and roast for an additional 10–20 minutes, tossing every 10 minutes, until tender. Let cool.
In a large bowl, combine couscous, roasted sweet potatoes, black beans, cashews, and drained pickled shallots (if using). If serving immediately, gently fold in diced avocado.
Blend all dressing ingredients in a blender until smooth. Season with salt (1/2 teaspoon) and pepper (1/4 teaspoon) to taste.
Add dressing just before serving. Drizzle a portion of the dressing over the salad and toss gently. Add more dressing to taste, as desired. Serve immediately and enjoy!

Video

Notes

Note 1: To cook couscous: Follow package directions or use this method: Boil 3/4 cup water with 2 teaspoons olive oil and 1/4 teaspoon salt in a small pot. Remove from heat, stir in couscous, cover, and let sit for 5 minutes. Fluff with a fork.

Note 2: Quick-Pickled Shallots: Combine 2 tablespoons red wine vinegar, 1/2 teaspoon salt, and 1-1/2 teaspoons sugar in a jar or bowl. Stir until sugar dissolves, then add 1 cup thinly sliced shallots (about 3 ounces). Let sit at room temperature, stirring occasionally, until the sweet potatoes are done roasting.

Storage: Skip the avocado if you’re saving the salad for later. Store the salad, cashews, and dressing in separate containers. Keep each in the fridge for up to 3 days. When ready to eat, add fresh avocado, cashews, and the dressing.

Nutrition