Ingredients:

  • 2 medium sweet potatoes (about 1 lb / 450 g), peeled and diced
  • 1 red bell pepper, chopped
  • 1/2 red onion, finely diced
  • 1 cup (150 g) cherry tomatoes, halved
  • 1 can (15 oz / 400 g) black beans, drained and rinsed
  • 1/4 cup (35 g) pecans, toasted and chopped
  • 2 cups (about 60 g) mixed salad greens
  • 3 tablespoons (45 ml) olive oil
  • 2 tablespoons (30 ml) honey
  • 1 lime, juiced (about 2 tablespoons / 30 ml)
  • Salt and pepper to taste

Instructions:

  1. Preheat the oven to 400°F (200°C).
  2. Peel and dice the sweet potatoes.
  3. Spread the sweet potatoes on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 25 minutes, or until tender and slightly caramelized.
  4. While the sweet potatoes are roasting, chop the bell pepper, onion, and halve the cherry tomatoes.
  5. In a mixing bowl, whisk together olive oil, honey, lime juice, salt, and pepper until well combined.
  6. In a large bowl, combine roasted sweet potatoes, vegetables, black beans, and pecans.
  7. Drizzle with honey-lime dressing and toss gently to combine.
  8. Serve over a bed of mixed greens or chill in the fridge for 30 minutes before serving.