Sweet Potato And Black Bean Salad For One

• servings: 1 serving
• active time: 5 minutes
• total time: 30 minutes

Ingredients

1 medium sweet potato (approximately 8 ounces, peeled and cubed)

2 tablespoons olive oil (, divided)

¼ teaspoon kosher salt (, divided, I recommend using Diamond Crystal brand)

½ tablespoon balsamic vinegar

½ teaspoon dried rosemary

⅛ teaspoon garlic powder

⅛ teaspoon black pepper

½ cup canned black beans (, rinsed and drained)

1 tablespoon sliced green onions

2 tablespoons crumbled goat cheese (about 1 ounce)

Directions

Preheat Oven: Set your oven to 425°F (220°C), getting it ready for roasting.

Prepare Sweet Potatoes: Spread sweet potato cubes on a rimmed baking sheet. Drizzle with 1 tablespoon of olive oil and sprinkle with ⅛ teaspoon of kosher salt. Roast them in the oven for 25 minutes until tender and golden.

Create the Dressing: In a medium bowl, combine the remaining 1 tablespoon of olive oil, balsamic vinegar, dried rosemary, garlic powder, ⅛ teaspoon of kosher salt, and black pepper. Whisk these ingredients together for a flavorful dressing.

Mix with Black Beans: Add black beans to the bowl with the dressing. Toss everything well to ensure the beans are thoroughly coated.

Combine with Sweet Potatoes: After roasting, add the sweet potatoes to the bowl. Gently stir them with the black beans and dressing.

Serve with Toppings: Place the salad on a serving plate. Garnish with sliced green onions and crumbled goat cheese for a perfect finish.

Nutrition

• Calories: 599 kcal
• Total Fat: 28 g
• Saturated Fat: 8 g
• Unsaturated Fat: 23 g
• Cholesterol: 13 mg
• Sodium: 490 mg
• Total Carbohydrate: 61 g
• Dietary Fiber: 13 g
• Total Sugars: 11 g
• Protein: 16 g