Roasted Sweet Potatoes with Black Beans and Avocado

Name: Roasted Sweet Potatoes with Black Beans and Avocado
Cook time: 20 min
Yield: 4 servings
Ingredients: 680 g sweet potatoes peeled if desired, cut into 2 cm cubes; 20 ml olive oil divided; 3 g kosher salt divided; 0.5 g black pepper divided; 2 g ground cumin divided; 425 g black beans drained and rinsed if canned; 30 ml lime juice freshly squeezed; 2 g lime zest finely grated; 10 ml olive oil divided; 3 g kosher salt divided; 0.5 g black pepper divided; 1 g ground cumin divided; 60 g red onion thinly sliced; 15 g cilantro leaves roughly chopped; 15 ml water for loosening the dressing if needed; 85 g mixed greens washed and spun dry; 2 each avocado diced

A weeknight side of caramelized sweet potatoes paired with warm seasoned black beans, diced avocado, and greens. The components are assembled so the potatoes roast quickly while the bean mixture is dressed in a bowl, keeping the total time within the weeknight limit.

By Julienne

Roasted Sweet Potatoes with Black Beans and Avocado

Cook time: 20 minutes

Servings: 4

Ingredients

680 g sweet potatoes peeled if desired, cut into 2 cm cubes
20 ml olive oil divided
3 g kosher salt divided
0.5 g black pepper divided
2 g ground cumin divided
425 g black beans drained and rinsed if canned
30 ml lime juice freshly squeezed
2 g lime zest finely grated
10 ml olive oil divided
3 g kosher salt divided
0.5 g black pepper divided
1 g ground cumin divided
60 g red onion thinly sliced
15 g cilantro leaves roughly chopped
15 ml water for loosening the dressing if needed
85 g mixed greens washed and spun dry
2 each avocado diced

Instructions

Heat the oven to 220 C. Line a large rimmed baking sheet with parchment paper. Oven is fully preheated and the sheet is lined.
In a large bowl, toss the sweet potatoes with 20 ml olive oil, 3 g kosher salt, 0.5 g black pepper, and 2 g ground cumin. Spread them in a single layer on the baking sheet. Sweet potatoes are evenly coated and spaced out in one layer.
Roast for 16 minutes, then flip the cubes and roast for 4 minutes more until browned at the edges and tender when pierced with a knife. Sweet potatoes are browned on the outside and tender inside.
While the potatoes roast, stir together the black beans, lime juice, lime zest, remaining 10 ml olive oil, remaining 3 g kosher salt, remaining 0.5 g black pepper, remaining 1 g ground cumin, red onion, and cilantro in a bowl. If needed, add up to 15 ml water to loosen the mixture. Beans are glossy, seasoned, and lightly dressed without pooling liquid.
Divide the mixed greens among four plates or a serving platter. Top with the hot sweet potatoes, spoon over the black bean mixture, and finish with diced avocado. Greens are topped with warm potatoes, dressed beans, and avocado; serve right away.