Roasted Sweet Potato, Mango, Black Bean & Avocado Salad
PREP: 20 minutes
TOTAL TIME: 50 minutes
Easy to pack for a picnic or to replace your takeout salad habit!
When you think of a picnic salad, you probably imagine macaroni salad, potato salad...mayonnaise salads, basically. This is not that! It's a salad full of delicious ingredients that happens to travel well since it can sit around at room temp (aka on your picnic blanket) for a while. There's a little bit of everything in it to keep things satisfying: roasted sweet potatoes that you can cook in advance for a hearty base, black beans for even more protein, creamy avocado, juicy and sweet mango, and a zesty lime dressing to wake everything up—including the greens (use whatever you like!) Pro tip: Store the salad in reusable Stasher bags and shake it up with dressing at the picnic so things don't get soggy, and tote it all in our new Picnic Basket, But Cooler!
2 large sweet potatoes (1 ¾ pounds), peeled and cut into ¾-inch cubes
1 clove garlic, finely minced
¼ cup lime juice
¼ cup plus 3 tablespoons vegetable oil
1 teaspoon kosher salt, plus more for seasoning
½ teaspoon freshly ground black pepper, plus more for seasoning
½ teaspoon ground cumin
For the salad:
1 (14-ounce) can black beans, drained and rinsed
1 cup diced mango
1 medium avocado, pitted and diced
1 small jalapeño pepper, sliced into thin rings
½ cup packed cilantro leaves
3 cups mixed salad greens
Roast the sweet potatoes: Preheat the oven to 400°F. Toss the sweet potatoes with the 3 tablespoons oil, ½ teaspoon salt, and ¼ teaspoon pepper and arrange on a large rimmed sheet pan. Roast until the edges are charred and the potatoes are tender, 25–30 minutes. Remove from the oven and cool to room temperature.
Make the dressing: Combine the remaining ¼ cup oil with the lime juice, cumin, garlic clove, and remaining ½ teaspoon salt and ¼ teaspoon pepper in a large bowl and whisk until incorporated. Add the sweet potatoes, beans, mango, avocado, jalapeño, and cilantro to the bowl and gently toss; season with salt and pepper to taste. Arrange the salad greens on a platter and then top with the sweet potato-black bean mixture. If traveling with the salad, store the greens and dressing separately so things don't get soggy!