Ecuadorian Sweet Potato and Mango Salad
This colorful Ecuadorian Sweet Potato and Mango Salad draws inspiration from the vibrant flavors of South America. By combining the natural sweetness of ripe mangoes and sweet potatoes with the tang of lime and the kick of chili, this dish offers a symphony of tastes that dance on the palate.
Ingredients
- 2 whole sweet potatoes medium-sized, peeled and cubed
- 1 whole ripe mango peeled, pitted, and diced
- ¼ cup red onion thinly sliced
- 1 cup cooked black beans rinsed and drained
- ¼ cup fresh cilantro chopped
- 2 tablespoons fresh lime juice
- 2 tablespoons olive oil extra virgin
- ½ teaspoon chili powder or to taste
- 1 teaspoon sea salt or to taste
Instructions
- Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper.Toss the cubed sweet potatoes with a tablespoon of olive oil and a pinch of sea salt.
- Spread them on the prepared baking sheet in a single layer. Roast for 20 minutes, or until tender and starting to caramelize at the edges.
- In a large bowl, combine the roasted sweet potatoes, diced mango, sliced red onion, and rinsed black beans.
- In a small bowl, whisk together the lime juice, remaining tablespoon of olive oil, chili powder, and sea salt until well combined.
- Pour the dressing over the salad mixture and toss gently to combine, ensuring all ingredients are evenly coated. Add the chopped cilantro and toss again. Adjust seasoning to taste.
Notes
For a quicker preparation, roast the sweet potatoes a day in advance and store them in the fridge until needed. To add a protein boost, consider topping the salad with grilled chicken or shrimp.
Nutrition
Calories: 126kcalCarbohydrates: 12gProtein: 4gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 587mgPotassium: 189mgFiber: 4gSugar: 1gVitamin A: 247IUVitamin C: 3mgCalcium: 17mgIron: 1mg
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