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Roasted Sweet Potato & Black Bean Salad
SERVES: 4 • TOTAL TIME: 45 MINUTES
Ingredients:
1kg sweet potatoes, peeled and diced
6 tbsp olive oil
1½ tsp salt
Freshly ground black pepper
¼ cup raw pumpkin seeds
1 tsp chilli flakes
Juice of 2 limes
400g can black beans
1 small red onion, peeled and chopped
1 large avocado, peeled and chopped
1 handful coriander, chopped
2 spring onions, chopped
Directions:
Preheat oven to 200ËšC.
Pour 1 tablespoon of olive oil onto a baking tray and add sweet potatoes. Add another 2 tablespoons of oil, along with the salt and a couple of generous grinds of black pepper. Arrange sweet potato evenly in the tray and roast for 20 minutes, then turn and roast for a further 10 minutes, or until the sweet potato is tender and golden.
Meanwhile, add pumpkin seeds and remaining olive oil to a frying pan over medium heat. Cook, watching closely for 2 minutes or until the pumpkin seeds are starting to change colour, then remove from the heat and season with salt and chilli flakes. Set aside.
Remove sweet potatoes from the oven and pour over pumpkin seeds and olive oil mix. Pour over lime juice.
Drain and rinse black beans and add them to the tray. Add red onion, avocado, coriander and spring onions and toss to combine.
Spoon salad into a serving bowl and serve warm or cold.