Best Roasted Sweet Potato And Black Bean Salad Recipes

Roasted Sweet Potato and Black Bean Salad image

Provided by Georgia Downard

Yield Makes 4 servings

Number Of Ingredients 13

Vegetable oil cooking spray
2 large sweet potatoes (about 1 1/2 pounds), peeled and cut into 1-inch pieces
1 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
1/4 cup fresh lime juice, plus wedges for garnish
1 tablespoon balsamic vinegar
1 tablespoon finely chopped garlic
1 can (15 ounces) black beans, rinsed and drained
1 cup halved cherry tomatoes
1/2 cup thinly sliced orange or red bell pepper
1/2 cup thinly sliced scallions
1/3 cup chopped fresh mint
4 cups baby arugula

Steps:

Heat oven to 375°. On a baking sheet coated with cooking spray, place potatoes in a layer; sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Bake until tender, 15 minutes; let cool. In a bowl, whisk juice, vinegar, garlic, remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper. Add potatoes, beans, tomatoes, bell pepper, scallions and mint; toss; serve over arugula, and garnish with lime wedges.

Roasted Pork Loin with Black-Bean and Sweet-Potato Salad image

Provided by Martha Stewart

Time 1h15m

Number Of Ingredients 10

3 pounds center-cut boneless pork loin
4 tablespoons vegetable oil, plus 1 teaspoon, divided
2 teaspoons ground cumin
Coarse salt and ground pepper
2 medium sweet potatoes (about 1 pound total), peeled and cut into 3/4-inch cubes
1/4 teaspoon red-pepper flakes, (optional)
2 tablespoons fresh lime juice (from 1 lime), plus wedges for serving
1 can (14 1/2 ounces) black beans, rinsed and drained
1/2 medium red onion, finely chopped
1/2 cup chopped fresh cilantro (optional)

Steps:

Preheat oven to 450, with racks set in upper and lower thirds. Place pork on a rimmed baking sheet. Rub with 1 teaspoon oil; season with cumin, salt, and pepper. Roast on upper rack until an instant-read thermometer inserted in the thickest part of meat registers 145 degrees, 35 to 40 minutes. Remove from oven, and cover loosely with aluminum foil; let rest about 10 minutes. (Slice off 1/3 of meat and refrigerate.)
About 15 minutes after pork has begun roasting, place sweet potatoes on another rimmed baking sheet; drizzle with 2 tablespoons oil. Season with red-pepper flakes (if using), salt, and pepper; toss to coat. Roast on lower rack, until tender, tossing once during cooking, 25 to 35 minutes.
In a large bowl, whisk lime juice with remaining 2 tablespoons oil; season with salt and pepper. Add sweet potatoes, beans, onion, and, if using, cilantro; mix gently to combine. Thinly slice pork, and serve with salad and lime wedges.