Healthy and filling and yummy and all things perfect for packed lunches- this salad is a great way to add fiber and lots of protein to keep you fueled past that lunch-time crash that can occur once the morning coffee wears off. 😀 I love these sweet potatoes and beans together, and an olive oil vinaigrette to drizzle on top really ups the yum factor. Hope you enjoy!
Sweet Potato Hash Black Bean Salad
Course: MainDifficulty: EasyServings
6
servingsIngredients
3 sweet potatoes, peeled and diced into 1″ cubes
a few tablespoons olive oil
kosher salt
3 avocado, pitted and diced into cubes
1 lime, juiced
1 can (540 mL) black beans, drained and rinsed well
3 cups corn, fresh or frozen
4 tablespoons olive oil
3 tablespoons rice vinegar
salt and pepper, to taste
Directions
- Preheat oven to 400 degrees. Place sweet potatoes on large sheet pan and toss in olive oil until well coated. Assemble sweet potatoes in a single layer, spaced apart.
- Bake potatoes in oven for approx 30 minutes, until crisp on outside and soft in middle. Remove from oven and set aside to cool.
- Prepare plates or lunch containers with a serving of the black beans and corn, then place a serving of sweet potatoes and top with diced avocado. (I like to squeeze a little lime juice over avocados to avoid them browning)
- In a small bowl, whisk together the olive oil, vinegar and a sprinkle of kosher salt and fresh cracked pepper. Drizzle over salads and serve or store in fridge for later. Enjoy!