Black Bean and Sweet Potato Salad
Black Bean and Sweet Potato Salad | Recipe
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Black Bean and Sweet Potato Salad | Recipe

Nils – Head Chef Nils – Head Chef
Rating:
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Just Spices
Cooking Time:
30 min
Difficulty | Just Spices Difficulty | Just Spices Difficulty | Just Spices
Difficulty:
Easy
Persons

Ingredients

  • For the salad:

  • 1 tbsp
    Smoky BBQ Beans Topping
     Makes baked beans even more delish £4.99 £95.96/kg incl. 0% tax, excl. shipping
    Discover more products
    Smoky BBQ Beans Topping
  • 2
    sweet potatoes, medium-sized
  • 2 tbsp
    olive oil
  • 1
    cucumber, small
  • 200 g
    cherry tomatoes
  • 150 g
    sweetcorn
  • 1 tin
    black beans (400 g)
  • salt, pepper
  • parsley

  • For the avocado dressing:

  • 1
    ripe avocado
  • 2 tbsp
    lime juice
  • 3 tbsp
    plant-based yoghurt (e.g. soy or coconut-based
  • 1 clove
    garlic
  • salt, pepper
1
Preheat the oven to 200°C (top/bottom heat).
2
Peel the sweet potatoes and dice into small cubes. Add to a baking tray, mix with olive oil, salt and pepper, and roast in the oven for about 25 minutes until golden brown and soft.
3
Meanwhile, wash the cucumber and dice. Wash the cherry tomatoes and cut in half. Drain the sweetcorn and black beans and add to a large bowl.
4
Add the roasted sweet potato, cucumber and cherry tomatoes to the beans and sweetcorn and mix well.
5
For the dressing, halve the avocado, remove the stone and place the flesh in a blender.
6
Add the lime juice, plant-based yoghurt and the peeled garlic clove.
7
Blend everything to a smooth, creamy sauce and season with salt and pepper to taste.
8
Toss the salad with the avocado dressing and arrange on plates.
9
Sprinkle the Smoky BBQ Bean Topping over the salad and garnish with fresh parsley.

Nutritional information: (Per person)

Calories
489 kcal

Carbohydrates
62 g

Protein
13 g

Fat
20 g

Method
1
Preheat the oven to 200°C (top/bottom heat).
2
Peel the sweet potatoes and dice into small cubes. Add to a baking tray, mix with olive oil, salt and pepper, and roast in the oven for about 25 minutes until golden brown and soft.
3
Meanwhile, wash the cucumber and dice. Wash the cherry tomatoes and cut in half. Drain the sweetcorn and black beans and add to a large bowl.
4
Add the roasted sweet potato, cucumber and cherry tomatoes to the beans and sweetcorn and mix well.
5
For the dressing, halve the avocado, remove the stone and place the flesh in a blender.
6
Add the lime juice, plant-based yoghurt and the peeled garlic clove.
7
Blend everything to a smooth, creamy sauce and season with salt and pepper to taste.
8
Toss the salad with the avocado dressing and arrange on plates.
9
Sprinkle the Smoky BBQ Bean Topping over the salad and garnish with fresh parsley.

Nutritional information: (Per person)

Calories
489 kcal

Carbohydrates
62 g

Protein
13 g

Fat
20 g

Black bean and sweet potato salad

Try this colourful black bean and sweet potato salad, packed with vibrant veggies and topped with our Smoky BBQ Beans Topping for a spicy kick. Roasted sweet potatoes, black beans and fresh salad vegetables come together with a creamy avocado dressing for a delicious plant-based meal. Perfect for a quick, nutritious lunch or dinner!

 

More recipes with Smoky BBQ Beans Topping

Discover more delicious ways to enjoy our Smoky BBQ Beans Topping! Try it on ultimate home-made beans on toast for a smoky twist on the classic, or in our hearty white bean and chorizo stew for rich, bold flavours. For more inspiration, explore our beans and pulses recipe collection, filled with creative and nutritious meal ideas perfect for any occasion.

Ingredients

Persons

  • For the salad:

  • 1 tbsp
    Smoky BBQ Beans Topping
     Makes baked beans even more delish £4.99 £95.96/kg incl. 0% tax, excl. shipping
    Discover more products
    Smoky BBQ Beans Topping
  • 2
    sweet potatoes, medium-sized
  • 2 tbsp
    olive oil
  • 1
    cucumber, small
  • 200 g
    cherry tomatoes
  • 150 g
    sweetcorn
  • 1 tin
    black beans (400 g)
  • salt, pepper
  • parsley

  • For the avocado dressing:

  • 1
    ripe avocado
  • 2 tbsp
    lime juice
  • 3 tbsp
    plant-based yoghurt (e.g. soy or coconut-based
  • 1 clove
    garlic
  • salt, pepper

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