Vegan Salada de Batata Doce
Brighten your mealtime with this vibrant Vegan Salada de Batata Doce, a delicious twist on a classic Brazilian sweet potato salad that's packed with nutrients and bold flavors! Roasted sweet potatoes take center stage, caramelized to perfection and paired with creamy avocado, hearty black beans, and crisp red bell peppers. A zesty lime and olive oil dressing ties everything together, enhanced by the fresh herbal notes of parsley. Simple yet satisfying, this dish is easy to prepare in under 40 minutes and serves as a fantastic side or light main dish. Perfectly balanced and entirely plant-based, this recipe is a delightful option for vegans and anyone seeking wholesome, flavorful meals. Whether enjoyed warm or at room temperature, it's sure to impress at your next gathering!
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Recipe Information
Ingredients
- 3 medium sweet potatoes
- 2 tablespoons olive oil
- 1 small red onion
- 1 medium red bell pepper
- 0.5 cup fresh parsley
- 1 lime
- 1 medium avocado
- 1 cup canned black beans
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Preheat the oven to 400°F (200°C).
Peel the sweet potatoes and cut them into 1-inch cubes.
Place the sweet potato cubes on a baking sheet, drizzle with 1 tablespoon of olive oil, and sprinkle with salt and black pepper.
Toss the sweet potatoes to coat them evenly, then spread them out in a single layer.
Roast in the preheated oven for 20-25 minutes, or until they are tender and slightly caramelized, turning halfway through.
While the sweet potatoes are roasting, finely dice the red onion and red bell pepper, and coarsely chop the fresh parsley.
Cut the lime in half and squeeze its juice into a small bowl. Add the remaining 1 tablespoon of olive oil, salt, and black pepper, and whisk to combine the dressing.
Peel and dice the avocado, then rinse and drain the black beans.
In a large mixing bowl, combine the roasted sweet potatoes, red onion, red bell pepper, parsley, avocado, and black beans.
Pour the dressing over the salad and gently toss to coat all the ingredients.
Adjust seasoning with additional salt and pepper if needed, and serve the salad warm or at room temperature.
Nutrition Facts
Calories |
1182 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.8 g | 66% | |
| Saturated Fat | 7.9 g | 40% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2060 mg | 90% | |
| Total Carbohydrate | 162.2 g | 59% | |
| Dietary Fiber | 47.2 g | 169% | |
| Total Sugars | 29.5 g | ||
| Protein | 28.7 g | 57% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 326 mg | 25% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 2280 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
