I love sweet and savory! And there are times of the year I crave pineapple. Spinach and pineapple smoothies, grilled pineapple, cold pineapple chunks to snack on, pineapple chicken salad (or chickpea salad for me), etc. This recipe brings pineapple into my lunch or dinner and I love it! I’m sure using grilled pineapple and grilled sweet potatoes would add another layer of flavor that would be amazing! But here are some reasons why I love this salad from a nutrition stand point.
- Excellent Source of Fiber
- High in Antioxidants – neutralizing cell damage
- High in Iron – helps to bring oxygen to the cells
- High in Calcium – bone health
- High In Potassium – maintains healthy blood pressure and heart rate
- Excellent Source of Fiber and Starch – which breaks down easily and is soothing to the stomach, even helping stomach ulcers.
- High in Vitamin C and Zinc for Immune Health
- High in Beta-Carotene – lowers inflammation inside and out
- Helps to Regulate Blood Sugar
- High in Vitamin C for Immune Health
- High in Manganese for Bone Health and Connective Tissue
- Contains the Digestive Enzyme Bromelain which Aids the Liver, and Breaks down Mucus in Sinuses and Lungs
And then you add in the vitamins and minerals in the lime juice, the healthy fats in the avocado, and the metal detoxing benefits of cilantro – holy cow! I love this salad! Feel free to indulge! We also have roasted corn on the side to add for those who don’t have an adverse effect like me.
Sweet Potato, Black Bean & Pineapple Salad
- 4 medium sweet potatoes, cut into 1 inch chunks
- 2 tablespoons olive oil
- 2 tbsp ground cumin
- 1 tsp chili powder
- 1/2 teaspoon chipotle chili powder
- 1/8 tsp ground cinnamon
- 1 (15 oz) can black beans, rinsed and drained
- 1 1/2 cup fresh diced pineapple
- 1/2 small red onion, diced
- 1/4 cup finely chopped fresh cilantro
- 1/4 cup lime juice, about 2 limes
- 1 garlic clove, minced
- salt and pepper, to taste
- fresh chopped avocado as topping, optional
- roasted corn as topping, optional
Adding chicken breast or shrimp to this would be a great way to make it a meal for those that are not plant-based.
- Preheat oven to 400 degrees. Mix together the olive oil, chili powder, chipotle chili powder, cumin, and cinnamon. Toss the sweet potato chunks with the olive oil mixture in a gallon size bag to distribute spices. Spread on baking sheet. Bake for 30-35 minutes, toss about 1/2 way through. Once cooked, remove from heat and set aside to cool.
- While the sweet potatoes are cooking, make the rest of the salad. In a large bowl, mix together the black beans, diced pineapple, diced red onion, chopped cilantro, lime juice, and garlic.
- Once the sweet potatoes are cooled, add to the black bean mixture and toss. If desired, add salt and pepper, and top with avocado and/or roasted corn.
*This is not including any added salt, the avocado, or roasted corn as a topping if you choose to add it.
273 calories | 8 g total fat | 1.3 g polyunsaturated fat | 5 g monounsaturated fat | 1.2 g saturated fat | 0 g trans fats | 0 mg cholesterol | 455 mg sodium | 44 g carbohydrates | 18 g fiber | 6 g sugar | 12 g protein | 285% vitamin A | 49% vitamin C | 583% vitamin K | 55% magnesium | 25% iron