1 lb sweet potatoes

1 small red onion

3 tablespoons olive oil, divided

1/4 teaspoon salt

Juice and zest from 1 lime

1 clove garlic, minced

1/2 teaspoon chili powder

1 cup cooked black beans (drained and rinsed if using canned)

1/2 cup cilantro

1/4 cup pepitas

Cook Mode Prevent your screen from going dark

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
Peel and cube the sweet potatoes into 1-inch pieces. Toss them with 2 tablespoons of olive oil and a pinch of salt. Spread the cubes evenly on the prepared baking sheet.
Roast the sweet potatoes for 25-30 minutes, flipping halfway through, until tender and slightly caramelized.
While the sweet potatoes are roasting, thinly slice the red onion and set aside.
In a small bowl, combine the lime juice, lime zest, minced garlic, chili powder, and 1 tablespoon of olive oil. Stir well and season with a pinch of salt.
Once the sweet potatoes are done, remove them from the oven and let them cool for a few minutes.
In a large bowl, combine the roasted sweet potatoes, black beans, red onion, and cilantro. Pour the lime dressing over the mixture and toss gently to combine.
Garnish with pepitas for added crunch and serve.

Add protein by incorporating grilled chicken, shrimp, or tofu.

For extra flavor, you can add roasted vegetables like bell peppers or zucchini.

For a creamier dressing, add a spoonful of sour cream or Greek yogurt.

If you want more spice, increase the chili powder or add diced jalapeños.