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Warm Sweet Potato and Black Bean Salad

Photograph by Alejandra Graf

I did not grow up eating beets or sweet potatoes. As an adult, when I started cooking my own food I discovered both root vegetables. I fell in love with them immediately, but I have developed an extra-special fascination for sweet potatoes. I love how versatile they are. You can eat them cooked, steamed, boiled, fried, roasted or mashed. No matter which method you choose, they will turn out to be delicious.

RELATED: How to Bake the Perfect Sweet Potato

I'm also impressed with the amount of benefits they have for our health. Sweet potatoes have and extremely high amount of vitamin B6, vitamin C, D and tons of minerals. If only my mom knew in all of the benefits we missed out when growing up!

This salad is perfect for early fall; it has roasted sweet potato, black beans and cooked quinoa. It is served warm with a spicy chipotle dressing. In every bite, the combination of flavors complement each other. The sweetness of the roasted sweet potatoes, the creaminess of the black beans and the freshness of the mixed greens merge with the spiciness of the dressing to create a very good bite.

RELATED: Recipe Roundup: Sweet Potato Everything

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RECIPE: Warm Sweet Potato and Black Bean Salad

Yields 6-8 servings

Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes

Ingredients

  • 3 cups cubed sweet potatoes, washed and peeled
  • 1 tablespoon extra virgin olive
  • 1/2 teaspoon sea salt or kosher salt
  • 1 1/2 cup cooked black beans or 1 can
  • 1 cup cooked quinoa
  • 4 handfuls of mixed greens

Dressing:

  • 1/4 cup extra virgin olive oil
  • 1 tablespoon white wine vinegar (or other mild vinegar or lemon juice)
  • 1/8 to 1/4 teaspoon of ground chipotle chile
  • 1 teaspoon agave syrup
  • 1 small garlic clove, pressed

Directions

  1. Pre-heat oven to 450ºF and prepare a baking pan with parchment paper or a silicone mat.

  2. Wash, peel and cube the sweet potatoes. Place them in the prepared baking pan. Drizzle with the extra virgin olive oil and half teaspoon of salt.

  3. Make sure to evenly coat all the sweet potato pieces with the olive oil and to not overlap the pieces between them when arranged on the pan.

  4. Place in the oven to bake for 20 minutes or until golden. Check halfway thorough and rotate the pan if they are not roasting evenly.

  5. In a small jar or small bowl, mix all the ingredients for the dressing. Check for seasoning and add salt to taste if needed.

  6. On a serving platter place the greens and layer with the cooked quinoa on top. Place the black beans on top of the quinoa and sprinkle with the warm roasted sweet potatoes.

  7. Drizzle the dressing over and serve immediately.

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Photograph by Alejandra Graf

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