Ingredients:

  • 2 large sweet potatoes (approx. 800g), peeled and cubed into 1/2 inch pieces
  • 2 tbsp olive oil for roasting
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper
  • 1 can (15 oz) black beans, rinsed thoroughly and patted dry
  • 3 tbsp fresh lime juice
  • 3 tbsp extra virgin olive oil for dressing
  • 1 tsp honey or maple syrup
  • 1 clove garlic, finely minced
  • 1/2 cup fresh cilantro, finely chopped
  • 1 medium red bell pepper (150g), finely diced
  • 1/4 cup red onion (40g), finely diced
  • 1 large avocado, cubed

Instructions:

  1. Preheat your oven to 400°F (200°C). Toss the cubed 2 large sweet potatoes with 2 tbsp olive oil, 1 tsp cumin, 1/2 tsp smoked paprika, 1/2 tsp sea salt, and 1/4 tsp black pepper on the baking sheet.
  2. Spread the potatoes in a single layer and bake for 25 minutes until the edges are charred and the centers are tender. Flip them halfway through with a metal spatula to ensure even browning on all sides.
  3. While the potatoes roast, rinse the 15 oz can of black beans in a colander. Note: Pat them dry with a paper towel. This is a crucial step I learned the hard way — wet beans will make your salad watery and dilute the dressing.
  4. In a small jar or bowl, combine 3 tbsp lime juice, 3 tbsp extra virgin olive oil, 1 tsp honey, and 1 finely minced garlic clove. Shake or whisk vigorously until the liquid becomes opaque and slightly thickened.
  5. Finely dice the 1 medium red bell pepper and 1/4 cup red onion. Finely chop the 1/2 cup fresh cilantro. Keep these separate from the warm ingredients until you are ready to assemble.
  6. Remove the potatoes from the oven and let them sit on the tray for 5 minutes. Note: Adding hot potatoes directly to the fresh greens will wilt the cilantro and soften the peppers instantly.
  7. In a large mixing bowl, combine the roasted sweet potatoes, dried black beans, diced bell pepper, and red onion. Pour the dressing over the top while the potatoes are still slightly warm to help them absorb the flavor.
  8. Add the chopped cilantro and gently fold everything together. Watch for the dressing to coat every crevice of the vegetables.
  9. Just before serving, cube the 1 large avocado and gently fold it in. Note: Avocado is delicate and will turn into mush if you toss it too aggressively with the heavier potatoes.
  10. Taste a bite. If it feels flat, add a tiny pinch more sea salt or a squeeze of extra lime. The salt brings out the sweetness of the potato, while the lime cuts through the fat of the avocado.