Peel the sweet potatoes and cut them in half length wise. Then cut them into large chunks or wedges.
Transfer the sweet potato to a baking tray or dish and add the sunflower oil, ground cumin, smoked paprika and salt. Make sure the sweet potatoes are evenly covered in oil and spices.Push the sweet potatoes to one half of the tray to make space for the black beans.
Thoroughly rinse the black beans and add them to the baking tray next to the sweet potatoes. Add sunflower oil, ground coriander and salt and evenly coat the black beans.
Roast the sweet potato and black beans at 180°C for 30 minutes.
Now cut off the corn from the corn cob and add the kernels onto a second baking tray or dish. Evenly coat the corn in sunflower oil and salt.
Add the pumpkin seeds next to the corn and bake both at 180°C for 20 minutes.
About 5 minutes before the sweet potatoes, black beans, corn and pumpkin seeds are finished baking, start preparing the rest of the ingredients.Wash the kale and add it to a bowl with the olive oil. Massage the kale for a couple of minutes until it gets soft.
Finley slice the red onion and cut the avocado into bite-sized chunks.
To assemble the salad: Add the kale to a large plate, then add the sweet potato, black beans, corn and pumpkin seeds. Top with sliced red onion, avocado and coriander. Then dress the salad with lime juice from 1/2 lime and a drizzle of extra virgin olive oil. Enjoy!
Keyword avocado, black beans, corn, lime, red onion, sweet potato
Nutrition Facts
Roasted Sweet Potato and Crispy Black Bean Salad
Amount Per Serving (290 g)
Calories 380Calories from Fat 132
% Daily Value*
Fat 14.7g23%
Saturated Fat 2g13%
Trans Fat 0.02g
Polyunsaturated Fat 5.5g
Monounsaturated Fat 6.3g
Cholesterol 0mg0%
Sodium 877mg38%
Potassium 1187mg34%
Carbohydrates 55g18%
Fiber 15.4g64%
Sugar 10.1g11%
Protein 11g22%
Vitamin A 23719IU474%
Vitamin C 45.5mg55%
Calcium 142mg14%
Iron 3.3mg18%
* Percent Daily Values are based on a 2000 calorie diet.
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