Ingredients:

  • 2 large sweet potatoes (approx. 600g), peeled and diced into 1/2-inch cubes
  • 1.5 tbsp extra virgin olive oil
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 0.5 tsp sea salt
  • 0.25 tsp cracked black pepper
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 cup sweet corn, fresh or thawed
  • 0.5 medium red onion, finely diced
  • 1 red bell pepper, diced
  • 3 tbsp fresh lime juice
  • 1 tsp honey or maple syrup
  • 1 clove garlic, grated
  • 0.25 cup fresh cilantro, finely minced

Instructions:

  1. Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper.
  2. In a large bowl or directly on the baking sheet, toss the cubed sweet potatoes with olive oil, smoked paprika, cumin, salt, and pepper until evenly coated.
  3. Spread the potatoes in a single layer and roast for 20-25 minutes, or until the edges are caramelized and the centers are tender.
  4. While the potatoes roast, prepare the dressing by whisking together the lime juice, honey, grated garlic, and minced cilantro in a small jar.
  5. In a large mixing bowl, combine the rinsed black beans, sweet corn, diced red onion, and diced bell pepper.
  6. Add the warm roasted sweet potatoes to the bowl. Pour the lime dressing over the mixture and toss gently to combine. Serve warm, at room temperature, or chilled.