Sweet potato is a food much loved in Okinawa, Japan, a place which is among the Blue Zone regions of the planet, where life expectancy is high, with the most centenarians. Therefore, it is healthy choice to introduce into your diet and it’s also so versatile!
In this salad I combine sweet potato with black beans, tomato, avocado, among others, in a dish that is great for skin health, especially at this time of year after summer holidays, rich in vitamin C that promotes collagen production, but also in vitamin A that offers protection. Its fibre come from many different plant sources and thanks to the beans it gives you iron and folate, vital for preventing anemia and supporting overall energy levels.
The combination of protein, fibre and healthy fats from the avocado make this salad fulfilling, anti-inflammatory and particularly beneficial for blood sugar control, heart health and immunity.
Bonus: It also contains apple cider vinegar, which is rich in probiotics, essential for balancing the gut microbiome.
Ingredients
2 large sweet potatoes, peeled and diced
400 g black (or red) beans, cooked
1 cup of cherry tomatoes, cut in half
1 avocado, diced
1/4 red onion, finely chopped
1/4 cup fresh coriander, finely chopped
1 tablespoon olive oil
1 teaspoon cumin powder
1 teaspoon smoked paprika
1 tsp salt and pepper
Juice of 1 lime
1 tablespoon apple cider vinegar
Method
Preheat the oven at 200°C (392°F). Place the sweet potato cubes on a baking tray lined with parchment paper and drizzle with olive oil. Sprinkle with cumin, smoked paprika, salt and pepper. Stir well to coat evenly. Bake in the preheated oven for 25-30 minutes or until the sweet potatoes are tender and slightly browned. Allow them to cool in room temperature.
In a large bowl, combine the black beans, cherry tomatoes, avocado, red onion and cilantro.
In a small bowl, whisk together the lime juice, apple cider vinegar, salt and pepper.
Add the roasted sweet potatoes to the bowl of black beans. Pour over the sauce and stir gently to combine all ingredients.
Let the salad sit for about 10 minutes to allow the flavors to mix and serve cold or at room temperature.
