Crunchy Pepitas, Sweet Potato, and Black Bean Salad

We blog about this recipe here.

Crunchy Pepitas, Sweet Potato, and Black Bean Salad


  • 1 1/2 lb sweet potatoes (I used 4 small ones), peeled and diced (about 1″ pieces)
  • 1/2 red onion, thinly sliced and then slices halved
  • 3 T olive oil, divided
  • 1 tsp kosher salt
  • 2 T lime juice
  • 1 clove garlic, minced
  • 1/2 tsp chili powder (the kind you use in chili, which is a combination of spices) – or Tony Chachere’s Creole seasoning.
  • 2 c cooked black beans (or 1 16 oz can), rinsed
  • 1/2 c red and/or green bell pepper, diced
  • 1/2 c cilantro, chopped (optional)
  • 1/3 c roasted, salted pepitas (pumpkin seeds)

Preheat oven to 425 degrees.  Place the sweet potatoes and onions on a sheet pan – then drizzle with 1 T olive oil and sprinkle with 1 tsp salt and mix well.  Be sure that it’s all spread out nicely in a single layer.  Roast 30-40 minutes, stirring mid-way, if you think of it.

Make the dressing by whisking the lime juice, garlic, chile powder and remaining oil (2T) together.

After the sweet potatoes have cooked and cooled, add the black beans, bell pepper, and cilantro.  Drizzle with the dressing and mix lightly.  Serve with the pumpkin seeds scattered on top.

The salad will keep well for several days, refrigerated.  You might add the cilantro at serving time, if you’re planning on not serving it all right away.  And definitely wait until serving to add the pumpkin seeds. Recipe brought to you by and Andy and Ann

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