Sweet Potato and Black Beans

hello@sarahmattern.com Recipes, Sides


3 tablespoons California olive oil
3 garlic cloves, finely minced
1 ½ teaspoons cumin
1 ½ teaspoons coriander
½ teaspoon Mexican oregano
1 teaspoon salt
½ teaspoon pepper
1 pound sweet potatoes, peeled and cubed into 3/8 inch pieces
1 bell pepper stemmed, seeded and cut into ¼ inch pieces
1 sweet onion diced into ¼ inch pieces
1 15 oz can black beans, drained
½ cup cilantro, minced


  1. Preheat oven to 450°F
  2. In a large bowl combine olive oil, garlic, cumin, coriander, oregano, salt, and pepper whisk together.
  3. Add sweet potato, onions and bell pepper. Mix to coat veggies.
  4. Spread veggies on a greased foil lined cookie sheet. Do not crowd.
  5. Roast until golden brown about 30 minutes
  6. Stir and rotate sheets after 15 minutes
  7. In the large mixing bowl add black beans and ¼ cup cilantro.
  8. Add roasted veggies and gently combine
  9. Serve, topping with cilantro