Chipotle Roasted Sweet Potato Black Bean Salad

Spicy chipotle roasted sweet potatoes and a flavorful honey soy sauce vinaigrette dress up this sweet potato black bean salad into an incredible flavor-packed side dish or lunch salad!

5 from 1 vote

Chipotle Roasted Sweet Potato Black Bean Salad

Spicy chipotle roasted sweet potatoes and a flavorful honey soy sauce vinaigrette dress up this sweet potato black bean salad into an incredible flavor-packed side dish or lunch salad!

Prep Time 20

Cook Time 30

Total Time 50

Servings servings

Calories 317kcal

Ingredients

Salad

2 medium sweet potatoes, cut into 1/4-in cubes
1 tablespoon extra-virgin olive oil
2 tablespoons minced chipotle in adobo sauce
Salt and pepper to taste
1 can (15 oz) black beans, drained and rinsed
1 medium avocado, pitted and diced into 1/4-in cubes
2 medium tomatoes, cored and diced into 1/4-in cubes
3 tablespoons minced fresh cilantro

Honey Soy Vinaigrette

1/4 cup honey
3 tablespoons low-sodium soy sauce
1 tablespoon lime juice
1 tablespoon apple cider vinegar
1/4 cup extra-virgin olive oil
Salt and pepper to taste

Instructions

Salad

Preheat oven to 400F and lightly grease a medium sheet pan. Set aside.
Combine sweet potatoes, olive oil, and chipotle on sheet pan until evenly coated. Spread into an even layer on sheet pan and season with salt and pepper to taste. Roast sweet potatoes at 400F 25-30 minutes until tender. Allow to cool slightly.
In a large bowl, combine black beans, avocado, tomatoes, cilantro, and cooled sweet potatoes. Set aside for a moment.

Honey Soy Vinaigrette

In a small bowl, whisk honey, soy sauce, lime, and vinegar until smooth. Slowly drizzle in olive oil, whisking constantly until dressing is smooth. Season with salt and pepper to taste.
Drizzle dressing over salad and toss to combine. Season with additional salt and pepper to taste and serve. Enjoy!

Notes

Storing Instructions

Store salad in refrigerator up to 3 days.

Nutrition