Ingredients
Scale
- 2 medium sweet potatoes, peeled and diced
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 can black beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 red bell pepper, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup cilantro, chopped
- 1/4 cup honey
- Juice of 2 limes
- 1–2 chipotle peppers in adobo sauce, minced
- 1 avocado, diced (optional)
Instructions
- Preheat the oven to 400°F (200°C).
- Toss the diced sweet potatoes with olive oil, salt, and pepper. Spread them on a baking sheet in a single layer to ensure even cooking.
- Bake for 25-30 minutes, or until the sweet potatoes are tender and slightly caramelized. Remove from the oven and let them cool slightly.
- In a large bowl, combine black beans, corn, bell pepper, red onion, and cilantro.
- Whisk together honey, lime juice, and minced chipotle peppers in a small bowl until well combined.
- Once the sweet potatoes are cool, add them to the salad mixture. Drizzle the honey-lime chipotle dressing over the salad and gently toss to combine.
- Top with diced avocado, if using, and serve fresh.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Keep the avocado separate until serving to avoid browning.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Baking
- Cuisine: Mexican
- Diet: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 14g
- Sodium: 220mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 12g
- Protein: 9g
- Cholesterol: 0mg