Ingredients:

  • 2 large Sweet Potatoes (approx. 1.5 lbs), peeled and cut into 3/4-inch cubes
  • 2 tbsp Extra Virgin Olive Oil (for roasting)
  • 1 tsp Smoked Paprika
  • 1/2 tsp Cumin
  • 1/2 tsp Sea Salt
  • 1 can (15 oz) Black Beans, rinsed and thoroughly dried
  • 1 cup Sweet Corn (thawed from frozen or charred fresh)
  • 1/2 Red Onion, finely diced
  • 1 large Avocado, cubed
  • 1/2 cup Fresh Cilantro, chopped
  • 1/4 cup Extra Virgin Olive Oil (for dressing)
  • 3 tbsp Fresh Lime Juice
  • 1 tsp Honey or Maple Syrup
  • 1 clove Garlic, minced or grated
  • 1/2 tsp Chili Powder

Instructions:

  1. Preheat your oven to 400°F (200°C). Prepare a large rimmed baking sheet with parchment paper.
  2. Toss the cubed sweet potatoes with 2 tablespoons olive oil, smoked paprika, cumin, and sea salt directly on the baking sheet. Spread in a single layer to ensure proper caramelization rather than steaming.
  3. Roast for 25–30 minutes, flipping halfway through, until the edges are mahogany-colored and the centers are tender.
  4. While the potatoes roast, prepare the dressing by whisking together 1/4 cup olive oil, lime juice, honey, garlic, and chili powder in a small jar or bowl until emulsified.
  5. In a large mixing bowl, combine the rinsed black beans, corn, red onion, and cilantro. While the sweet potatoes are still warm, add them to the bowl.
  6. Pour the dressing over the warm mixture and toss gently to allow the beans and potatoes to absorb the flavors. Fold in the cubed avocado just before serving to maintain structural integrity.