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Plant-Based Whole30 Black Bean and Sweet Potato Salad Square
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Black Bean and Sweet Potato Salad

Course dinner, entree, lunch
Keyword Plant-based
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 1

Ingredients

  • 1 sweet potato cubed
  • 1 olive oil
  • 2 cups lettuce chopped
  • 1 cup cooked black beans
  • quick pickled onions (see recipe below)
  • cilantro lime sauce (see recipe below)

Quick Pickled Onions

  • 1/2 small red onion thinly sliced
  • 1.5 tbsp lime juice
  • pinch of salt

Cilantro Lime Sauce

  • 150 g silken tofu
  • 1/4 cup raw cashews soaked in hot water for 10 minutes
  • 2-3 tbsp lime juice
  • 1 tsp mustard
  • 1 garlic clove minced
  • 1/4 tsp pepper
  • 1/2 cup cilantro

Instructions

  • ROAST the sweet potato: Cut into cubes and toss with olive oil. Spread out on a baking sheet and roast at 425°F for 25-30 minutes until tender.
  • PREP the pickled onions: Add thinly sliced red onions to a bowl and toss with lime juice and salt. Let marinate for at least 10 minutes. Leftovers can be stored covered in the fridge for about 3 days.
  • MAKE the Cilantro Lime Sauce: Add all ingredients to a blender and blend until combined. Adjust taste with more salt, pepper, or lime juice as desired. Store leftover sauce in the fridge for up to five days.
  • ASSEMBLE salad by adding lettuce, sweet potatoes, and black beans to a mixing bowl. Add as many pickled onions as you like and drizzle some cilantro lime sauce on top. Toss until well combined.