Vegan Black Bean and Sweet Potato Salad

Ingredients

• 1 pound sweet potatoes , peeled and cut into 3/4-inch cubes
• 3 tablespoons olive oil , divided
• 0.5 teaspoons ground cumin , or more to taste
• 0.25 teaspoons red pepper flakes , Optional
• coarse salt and ground black pepper to taste
• 2 tablespoons freshly squeezed lime juice
• 1 can black beans , 14.5 ounce
• 0.5 reds onion , finely chopped
• 0.5 cups chopped fresh cilantro

Instructions

1. 1

   Preheat the oven to 450 degrees F (230 degrees C).

2. 2

   Drizzle sweet potatoes with 1 tablespoon olive oil on a rimmed baking sheet; season with cumin, pepper flakes, salt, and black pepper. Toss until evenly coated.

3. 3

   Roast in the preheated oven on the lower rack, stirring halfway through, until sweet potatoes tender, 25 to 35 minutes.

4. 4

   Whisk remaining 2 tablespoons olive oil and lime juice together in a large bowl; season with salt and black pepper. Add sweet potatoes, black beans, onion, and cilantro; gently toss to coat.