Black Bean and Roasted Sweet Potato Salad with Lime Tahini
Hearty roasted sweet potatoes and seasoned black beans come together with fresh greens and a creamy lime dressing in this easy, flavor-packed taco salad.
Ingredients
For the roasted sweet potatoes:
- 2 medium sweet potatoes,, peeled and diced into 1/2 inch cubes
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- salt & pepper, to taste
For the black beans:
- 15 ounces can black beans, drained and rinsed
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic granules
- 1/2 teaspoon chili powder
- salt, to taste
For the salad:
- 4 -6 cups romaine lettuce, chopped (or mixed greens)
- 1/2 cup corn (previously cooked)
- 1/2 cup cherry tomatoes, halved (or 1 tomato diced)
- 1/2 red onion, thinly sliced and diced
- 1 avocado, cubed or sliced
- 1/2 cup (optional) cooked quinoa
Optional toppings:
- crushed tortilla chips
- fresh cilantro
- lime wedges
Creamy Lime Tahini Dressing
- 1/3 cup tahini
- 3 tablespoon lime juice
- 1 tablespoon maple syrup
- 4 tablespoons water (adjust for preferred thickness)
- 1/4 teaspoon garlic granules
- 1/4 teaspoon chili powder
- 1/4 teaspoon salt
- 1/4 cup (optional) fresh cilantro, chopped
Instructions
- Preheat oven to 400°F (200°C). Toss diced sweet potatoes with olive oil, chili powder, cumin, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes, until tender and lightly crisp.
- In a small pan, warm the black beans with cumin, garlic powder, chili powder, and salt until heated through.
- Blend or whisk all dressing ingredients until smooth and creamy. Adjust consistency with water.
- Add greens to a large bowl. Top with roasted sweet potatoes, black beans, corn, tomatoes, red onion, and avocado. (Add cooked quinoa, if using.)
- Drizzle with dressing and finish with optional toppings. Serve immediately.