There is dessert hummus, and it is incredibly decadent without any guilt! Serve alongside graham crackers, pretzels, or strawberries. Additionally creates a fantastic filling for crepes with bananas on top. When chickpeas taste this amazing, anyone can be persuaded to eat them. Use Dutch process cocoa powder for a richer hue and flavor.
| Prep Time: | 15 mins |
| Cook Time: | 25 mins |
| Total Time: | 40 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 pound sweet potatoes, peeled and cut into 3/4-inch cubes
- 3 tablespoons olive oil, divided
- ½ teaspoon ground cumin, or more to taste
- ¼ teaspoon red pepper flakes (Optional)
- coarse salt and ground black pepper to taste
- 2 tablespoons freshly squeezed lime juice
- 1 (14.5 ounce) can black beans, rinsed and drained
- ½ red onion, finely chopped
- ½ cup chopped fresh cilantro
Instructions
- Preheat oven to 450 degrees F (230 degrees C).
- Spread sweet potatoes onto a rimmed baking sheet. Drizzle 1 tablespoon olive oil over sweet potatoes; season with cumin, red pepper flakes, salt, and pepper. Toss sweet potatoes until evenly coated.
- Roast on the lower rack of the preheated oven, stirring halfway through, until sweet potatoes are tender, 25 to 35 minutes.
- Whisk remaining 2 tablespoons olive oil and lime juice together in a large bowl; season with salt and pepper. Add sweet potatoes, black beans, onion, and cilantro; gently toss to coat.
Reviews
Super delicious and easy to make. It made a great meal.
This recipe is very good without any changes.
I used fresh parsley rather than cilantro because that’s what I had on hand. The salad was excellent and I used it as an easy week-night meal. Look forward to having it again.
My entire family loved this! I doubled the recipe and made a little extra dressing. We used it as a main course. Perfect as written. Will be making this again.
It was delicious! One of my favorites!
Great! Main meal or side dish. I ate it warm, but I’m sure cold would be good too. I doubles the recipe. Next time I’ll do the sweet potatoes pretty small so the crisp a little more, but even the bigger bite size is yummy. I bet a crema would be fantastic. Quinoa too.
This is GREAT! I added smoked paprika, and garlic powder to the sweet potatoes and added cooked quinoa too. Then I blended together vegan cream cheese, avocado, lime, cilantro, salt and pepper, and a little splash of coconut milk, to a blender as a dressing! It’s excellent!
This was a hit, and a welcome change to my usual taco side dishes. I wish I had doubled it.
Delicious! On my way to better eating and this makes it easy!
Very tasty and quick. I served with brown rice , corn and tomatillo sauce.
This is a yummy recipe. I seasoned my sweet potatoes before they went into the oven with my own “home special power seasoning mix” that includes cumin, coriander, turmeric, pepper, onion powder, garlic powder and other tasty and health-filled spices and used chickpeas rather than black beans and it came out super delicious. This will definitely become a staple side dish in my repertoire of go to dishes.
Great flavor and easy to make as well as nutritious. The whole salad changes black to the color of the beans as a left over even though it still tasted ok. Possibly change to a white or red bean will help it retain an attractive color.
Love it!!! Will make it again and again. As a new vegan this is a great find for me!
I added a small amount of rice to bulk up the dish. Will definitely make again.
I added avocado on the side which went well with the flavors. I think corn might be a good addition too, might try that next time.
This keeps week. I modified a bit since we don’t care for cilantro and red pepper flakes.
Really simple and tastes great! I made it as-is but could totally see how adding more veggies and different spices could customize it.
it’s okay. good the first day but doesn’t really make you want to go looking for it in the fridge. doesn’t taste very good the next day.
it’s okay. good the first day but doesn’t really make you want to go looking for it in the fridge. doesn’t taste very good the next day.
While not entirely with the theme of vegan, I added a whole pack of bacon and some hard boiled eggs and it also turned out great. I also boiled the potatoes before roasting them, for a bit of crispiness.
Very good exactly as written!