Vegan Black Bean And Sweet Potato Salad Recipes

VEGAN BLACK BEAN AND SWEET POTATO SALAD

Vegan Black Bean and Sweet Potato Salad image

This is a great side dish using fresh ingredients. There are never leftovers!

Provided by chefcs

Categories Salad Vegetable Salad Recipes

Time 40m

Yield 4

Number Of Ingredients 9

Ingredients

1 pound sweet potatoes, peeled and cut into 3/4-inch cubes
3 tablespoons olive oil, divided
½ teaspoon ground cumin, or more to taste
¼ teaspoon red pepper flakes
coarse salt and ground black pepper to taste
2 tablespoons freshly squeezed lime juice
1 (14.5 ounce) can black beans, rinsed and drained
½ red onion, finely chopped
½ cup chopped fresh cilantro

Steps:

Preheat oven to 450 degrees F (230 degrees C).
Spread sweet potatoes onto a rimmed baking sheet. Drizzle 1 tablespoon olive oil over sweet potatoes; season with cumin, red pepper flakes, salt, and pepper. Toss sweet potatoes until evenly coated.
Roast on the lower rack of the preheated oven, stirring halfway through, until sweet potatoes are tender, 25 to 35 minutes.
Whisk remaining 2 tablespoons olive oil and lime juice together in a large bowl; season with salt and pepper. Add sweet potatoes, black beans, onion, and cilantro; gently toss to coat.

Nutrition Facts : Calories 291.1 calories, Carbohydrate 42.2 g, Fat 10.6 g, Fiber 11 g, Protein 8.4 g, SaturatedFat 1.5 g, Sodium 461.8 mg, Sugar 5.5 g

VEGAN BLACK BEAN AND SWEET POTATO SOUP

Vegan Black Bean and Sweet Potato Soup image

This hearty vegan soup conjures up the flavors of Spain in a bowl. The smoked paprika (aka pimenton) gives it a deep savory taste that anyone -- even your favorite omnivore -- will enjoy. We like water as the base of this soup because it lets the flavors of the vegetables shine through. While it's optional, the drizzle of sherry vinegar at the end adds a brightness that takes this dish to the next level.

Provided by Food Network Kitchen

Categories main-dish

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 16

Ingredients

3 tablespoons extra-virgin olive oil, plus more for serving
1 large yellow onion, chopped
2 stalks celery, chopped
1 red bell pepper, stemmed, seeded and chopped
1 large carrot, chopped
Kosher salt
Pinch crushed red pepper flakes
3 tablespoons tomato paste
3 cloves garlic, chopped
2 teaspoons smoked paprika (pimenton)
1/2 teaspoon ground coriander
2 dried bay leaves
2 large sweet potatoes (about 1 1/2 pounds), peeled and chopped
Two 15.5-ounce cans black beans, rinsed and drained
1/4 cup chopped fresh parsley
Sherry vinegar, for serving, optional

Steps:

Heat the olive oil in a large Dutch oven or heavy pot over medium heat. Add the onion, celery, bell pepper and carrot. Cook, stirring occasionally, until the vegetables begin to soften, 5 to 7 minutes. Season with 1 teaspoon salt and the red pepper flakes.
Make a space in the middle of the pot and add the tomato paste, garlic, smoked paprika and coriander. Cook this mixture in that spot, stirring, until the tomato paste darkens a shade or two, about 1 minute, then stir into the vegetables. Add 12 cups water and the bay leaves. Bring to a rapid simmer and cook until the liquid has reduced slightly, about 15 minutes.
Add the sweet potatoes and black beans. Continue to simmer rapidly until the vegetables are very tender and the soup is thick and flavorful. 20 to 30 minutes more. Remove and discard the bay leaves. Stir in the parsley. Season with additional salt, as needed. Ladle into soup bowls and serve with a drizzle of olive oil and 3 to 4 drops of sherry vinegar per bowl if using.

BLACK BEAN AND SWEET POTATO SALAD

Black Bean and Sweet Potato Salad image

This is a great, easy recipe! It comes from Everyday Food. I packed it for my lunch and I'm really impressed by the flavor. Great for a side dish or light meal.

Provided by Reddyrat

Categories Black Beans

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

3 tablespoons olive oil, divided
1/2-1 teaspoon cumin
coarse salt and pepper
2 medium sweet potatoes, peeled and cut into 3/4-inch cubes (about 1 pound total)
1/4 teaspoon red pepper flakes (optional)
2 tablespoons fresh lime juice (from 1 lime)
1 (14 1/2 ounce) can black beans, rinsed and drained
1/2 medium red onion, finely chopped
1/2 cup chopped fresh cilantro

Steps:

Heat oven to 450 degrees.
Place sweet potatoes on a rimmed baking sheet; drizzle with 1 tablespoon oil. Season with cumin, red-pepper flakes (if using), salt, and pepper; toss to coat.
Roast on lower rack, until tender, tossing once during cooking, 25 to 35 minutes.
In a large bowl, whisk lime juice with remaining 2 tablespoons oil; season with salt and pepper. Add sweet potatoes, beans, onion, and cilantro; mix gently to combine.

Nutrition Facts : Calories 252.1, Fat 10.7, SaturatedFat 1.5, Sodium 38.8, Carbohydrate 32.8, Fiber 8.8, Sugar 3.5, Protein 7.9

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