Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Roasted Sweet Potato Salad with Black Beans, Pomegranate & Avocado


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 3 reviews

  • Author: She Likes Food
  • Total Time: 1 hour
  • Yield: 4-6 1x

Description

This hearty and delicious salad is is healthy and full of flavor!


Ingredients

Scale
  • 1 large sweet potato, peeled and diced
  • 2 teaspoons avocado oil, or your favorite oil
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 (15 ounce) can black beans, drained and rinsed
  • 1 large avocado, pitted, peeled and diced
  • 3/4 cup pomegranate arils
  • 1/4 cup chopped red onion
  • 1/4 cup chopped cilantro
  • 1 clove garlic, minced
  • Juice of 2 limes
  • Salt, to taste

Instructions

  1. Pre-heat oven to 375 degrees F.  On a large sheet pan, toss together cubed sweet potato, oil, cumin, paprika, garlic powder, salt and pepper.  Roast sweet potato until fork tender, 35-40 minutes.
  2. Add the roasted sweet potato to a large bowl along with all the remaining ingredients.  Mix until combined.  Salad can be served immediately or refrigerated for up to 2 days.*

Notes

Salad can be refrigerated for longer if the avocado is left out, about 4 days.

  • Prep Time: 20 mins
  • Cook Time: 40 mins
  • Category: Salad, Vegan, Gluten Free