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Sweet Potato & Black Bean Salad with Avocado Dressing & Feta.

  • 1
  • 2 (15 oz) cans
    black beans
  • 1 small bunch
  • 1 (4 oz) pkg
    crumbled feta cheese
  • 2 cloves
  • 1
  • 1 (5 oz) pkg
    spring mix (mixed greens)
  • 1 ½ lb
    sweet potatoes
    black pepper
    chili powder
    extra virgin olive oil
  • 1
    Preheat the oven to 450°F and place the rack in the center position.
  • 2
    Wash and dry the fresh produce. (Skip the mixed greens if they came pre-washed.)
    1 (5 oz) pkg spring mix (mixed greens)
    1 ½ lb sweet potatoes
    1 lime
    1 small bunch cilantro
  • 3
    Peel and medium dice the sweet potatoes into ½-inch cubes; transfer to a medium bowl.
  • 4
    Drizzle the potatoes with olive oil and season with chili powder, cumin, salt, and pepper; toss to coat. Transfer the mixture to a sheet pan and spread out in a single layer.
    1 tbsp extra virgin olive oil
    1 tsp chili powder
    1 tsp cumin
    ½ tsp salt
    ¼ tsp black pepper
  • 5
    Place the potatoes in the oven and roast, tossing once halfway through cooking time, until the potatoes are tender and lightly browned, 15 to 20 minutes.
  • 6
    Drain and rinse the beans in a colander; set aside to drain further.
    2 (15 oz) cans black beans
  • 7
    Halve the avocado lengthwise and twist the halves to separate, then remove the pit with a knife or spoon; scoop out the avocado flesh and transfer to a medium bowl; mash with a fork until smooth.
    1 avocado
  • 8
    Trim off and discard the root ends of the garlic; peel and mince or press the garlic. Add to the bowl with the mashed avocado.
    2 cloves garlic
  • 9
    Juice the lime and add to the bowl.
  • 10
    Add olive oil, salt, and pepper to the bowl; mix the dressing until well combined. Alternatively, use a hand blender to make a very smooth dressing.
    3 tbsp extra virgin olive oil
    ½ tsp salt
    ¼ tsp black pepper
  • 11
    Place the feta in a small bowl.
    1 (4 oz) pkg crumbled feta cheese
  • 12
    Using a knife, shave the cilantro leaves off the stems at a downward angle, working away from your body; discard the stems and finely chop the leaves. Transfer to a large salad bowl.
  • 13
    Add the sweet potatoes and beans to the salad bowl; toss to combine.
  • 14
    To serve, divide the mixed greens between dishes, top with the salad and feta, and drizzle with the dressing. Mix together and enjoy!