Black Bean and Sweet Potato Salad | Recipe

Name: Black Bean and Sweet Potato Salad
Cook time: 30 min
Yield: 4 Personen
Ingredients: 1 tbsp JS 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; 1 ripe avocado; 2 tbsp lime juice; 3 tbsp plant-based yoghurt (e.g. soy or coconut-based; 1 clove garlic; salt, pepper

Nils, Head of Culinary Innovation & Experience bei Just Spices

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Cooking Time:

30 min

Difficulty:

Easy

Persons

Ingredients

For the salad:
1 tbsp

Smoky BBQ Beans Topping
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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

Method

Preheat the oven to 200°C (top/bottom heat).

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.

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.

Add the roasted sweet potato, cucumber and cherry tomatoes to the beans and sweetcorn and mix well.

For the dressing, halve the avocado, remove the stone and place the flesh in a blender.

Add the lime juice, plant-based yoghurt and the peeled garlic clove.

Blend everything to a smooth, creamy sauce and season with salt and pepper to taste.

Toss the salad with the avocado dressing and arrange on plates.

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