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Meal-Prep Bean Salad

A healthy meal-prep salad consisting of roasted sweet potatoes, jicama, carrots, bell pepper, onion, cilantro, beans and a dressing made with lime juice and agave nectar

Servings 5 servings

Ingredients

  • 2 sweet potatoes diced
  • 1 cup carrot diced
  • 1 cup jicama diced
  • 3/4 cup bell pepper diced
  • 3 Tbsp onion diced
  • 1 13 oz can of beans of your choice (black bean, kidney bean, cannelloni etc)
  • 2 Tbsp cilantro
  • 2 Tbsp olive oil (for roasting potatoes)

Dressing

  • 4 tsp agave nectar or honey
  • 2 Tbsp olive oil
  • lime juice to taste
  • 1 tsp salt (or to taste)
  • 1/4 tsp pepper to taste

Instructions

  1. Set your oven to 400 F. Line a baking sheet with parchment paper. Peel and then dice your sweet potato. Coat with olive oil. Season with salt and pepper. Transfer baking sheet to oven.

  2. Remove once sweet potatoes are lightly brown on the edges. This should take about 35 minutes. In the meantime, work on prepping your other ingredients.

  3. Chop your veggies in any shape, way, or form you'd like. For this salad, I prefer to dice over julienne. 

  4. Combine all the veggies and dressing ingredients. Season with salt and pepper. Taste and adjust for seasoning as needed.