Roast Sweet Potato Salad with Black Beans and Avocado
Lalkila Kitchen · Plant based · Vegetarian · Vegetables · Main dishes · International influenced
Roast sweet potato and a fresh bean salad meet at serving time, keeping the avocado from being warmed in the roasting tin. This is a practical way to use a can of cooked black beans beyond a curry or stew. Lime and coriander pull the different textures together. It is a contemporary salad, without an invented regional Indian origin.
Ingredients
- 600 g sweet potatoes, cut into even chunks
- 2 tbsp olive oil, divided
- 1 tsp chilli flakes
- 1 x 400 g can cooked black beans, drained and rinsed
- 1 x 198 g can sweetcorn, drained
- 2 avocados, chopped
- 250 g tomatoes, chopped
- 1 small red onion, thinly sliced
- 1 small pack coriander, roughly chopped
- 1 lime, juiced
- Salt and pepper to taste
Method
- Heat oven to 200°C, or 180°C fan. Toss sweet potato with one tablespoon oil, chilli and seasoning. Roast until tender and browned at the edges.
- Gently mix beans, corn, avocado, tomatoes, onion and coriander with lime juice and remaining oil. Season.
- Serve the roast sweet potato with the salad, folding together lightly if preferred.
Cooking notes
Use cooked canned beans, not uncooked dried beans. Let the sweet potato lose its fiercest heat before mixing it into the avocado if you want the pieces to stay distinct. Drain the cans well so the dressing does not become watery. Cut the avocado close to serving time and use a broad spoon for mixing.
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Source and adaptation
Adapted from Sophie Godwin’s Sweet potato Tex-Mex salad, Good Food. Original recipe.
Retained the ingredient balance and roast-then-mix method, clarified that canned beans are already cooked and omitted nutritional claims.
This is an editorial adaptation, not kitchen-tested by Lalkila. FoodSafety.gov cooking temperatures and safe food handling provide the safety references. The featured image is a generated illustration of this recipe.