Sweet potatoes are a well-loved staple in fall, particularly at Thanksgiving dinners. We’ve reimagined the classic side dish into a sweet-and-savory salad that is the perfect side dish for any autumn occasion. This dish is also vegan and gluten free, so everyone at the dinner table can enjoy it together.
2 medium sweet potatoes
1 (14 ounce) can of black beans
3 T cilantro
3 T sunflower oil (or neutral oil of your choice)
1 T salt
½ tsp cumin
½ tsp paprika
Bring a large pot of water to a boil.
Wash and peel your sweet potatoes.
Put your sweet potatoes in the boiling water and allow them to cook until tender, about 30 to 40 minutes depending on the size of your potatoes.
While your sweet potatoes are boiling, you can prepare the other ingredients.
Separate your cilantro leaves from the stems. Roughly chop the cilantro leaves and set them in a large mixing bowl.
Drain the liquid from your canned black beans and rinse them in water. Allow the water to drain before you add the black beans into your mixing bowl.
Cut your lime in half and squeeze the juice into the bowl.
Add your oil, cumin, salt and paprika into the bowl and mix.
When your sweet potatoes are cooked, allow them to cool slightly before chopping them into about 1 to 2 inch squares. Add them into your bowl and mix to combine.
Allow the dish to chill in the fridge overnight, or for at least 8 hours before serving. Enjoy!