This salad combines sweet and smoky flavors that pair so well with creamy sweet potato and hearty protein-rich black beans. The addition of the fresh crunchy vegetables creates a mouthwatering salad that is perfect for any occasion, and is sure to become a lunchtime favorite!
½tspchipotle hot sauce (or your favorite hot sauce of choice)
¼tspsmoked paprika
¼tspground allspice
1tsppure maple syrup (optional or date paste, see link in the Chef’s Notes)
2cupsorganic sweet potato (cooked and cubed)
3 ½cupsblack beans (home-cooked or BPA-free canned, drained and rinsed)
¾cuporganic bell pepper (red, yellow or green, diced)
½cupcucumber (diced)
2tbspchives (or green onions, roughly chopped)
2tbspparsley (or cilantro, chopped)
Directions
1
In a large bowl, first combine the dressing ingredients: add the lime juice, salt if using, cumin, oregano, pepper, chipotle, smoked paprika, allspice, and syrup if using.
2
Whisk the dressing ingredients to fully combine.
3
Add the sweet potato, black beans, bell pepper, cucumber, chives, and parsley
4
Stir through, mixing gently but fully to mix ingredients well.
5
Taste, add any additional seasonings as desired.
Chef's Notes
Substitutions Substitute sweet potatoes with white, red or golden potatoes, butternut squash, pumpkin or your favorite root and tuber vegetable of choice.
Substitute black beans with pinto beans. white beans, chickpeas or your favorite creamy bean of choice.
Prep Ahead Prepare the roasted sweet potato ahead of time.
Additional Notes Sweet Potatoes: To bake potatoes, place on a baking sheet lined with parchment. Bake at 425 for 40–60 minutes (baking time will depend on whether you are using smaller or larger sweet potatoes). Check the potatoes a few times in the last 10–15 minutes of baking. If they retain a little firmness, they will hold their shape cut into cubes. If cooked until soft, the sweet potatoes will break down more as worked into the salad — which isn’t a bad thing, just personal preference, so think about how you might enjoy the salad!
Whole Food Sweetener Use date paste in place of maple syrup.
Serving Suggestions This is delicious as a layered dip with guacamole. Distribute the salad over the bottom of a shallow casserole dish. Make a simple guacamole, and dollop or smooth over top to distribute. Scoop out portions to serve with tortilla or pita chips, or to wrap in lettuce leaves. Or, serve salad straight up topped with chopped avocado or White Bean Guacamole!
Storage Store in an airtight container in the refrigerator for up to 4 days
Ingredients
4tbsplime juice (freshly squeezed)
1tspsalt (optional)
1tspground cumin
½tspdried oregano
ground black pepper (optional to taste)
½tspchipotle hot sauce (or your favorite hot sauce of choice)
¼tspsmoked paprika
¼tspground allspice
1tsppure maple syrup (optional or date paste, see link in the Chef’s Notes)
2cupsorganic sweet potato (cooked and cubed)
3 ½cupsblack beans (home-cooked or BPA-free canned, drained and rinsed)
¾cuporganic bell pepper (red, yellow or green, diced)
½cupcucumber (diced)
2tbspchives (or green onions, roughly chopped)
2tbspparsley (or cilantro, chopped)
Directions
1
In a large bowl, first combine the dressing ingredients: add the lime juice, salt if using, cumin, oregano, pepper, chipotle, smoked paprika, allspice, and syrup if using.
2
Whisk the dressing ingredients to fully combine.
3
Add the sweet potato, black beans, bell pepper, cucumber, chives, and parsley
4
Stir through, mixing gently but fully to mix ingredients well.
