Sweet Potato Black Bean Salad
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Chelsea's Messy Apron · by Chelsea Lords

Sweet Potato Black Bean Salad

NUTRITION · PER SERVING55M COOK
CAL 28%·PRO 32%
CARBS 68G48% OF CAL
10G FIBER4G ADDED5G INTRINSIC49G OTHER9G TOTAL SUGAR
FAT 26G42% OF CAL
5G SAT21G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Roasted sweet potatoes and black beans with couscous, avocado, and a cilantro-sour cream dressing. Colorful, satisfying, and vegetarian.

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Nutrition & ingredients

Ingredients

serves 4
  • 3/4 cup couscous (see note 1)
  • 6 cups diced sweet potatoes (2 large potatoes)
  • 3 tablespoons olive oil
  • 1-1/2 teaspoons paprika
  • 1 teaspoon garlic powder
  • Salt and pepper
  • 1 (15-ounce) can black beans (drained and rinsed)
  • 1/2 cup coarsely chopped cashews (or pistachios)
  • 1 large avocado (diced, optional)
  • Quick-pickled shallots (optional, see note 2)
  • 1/2 packed cup fresh cilantro (leaves and tender stems)
  • 3 tablespoons red wine vinegar
  • 2 tablespoons olive oil
  • 1 tablespoon honey
  • 1 teaspoon Dijon-style mustard
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon paprika
  • 1/3 cup sour cream (I use light)
PREP
25M
SODIUM
525MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.