Prepare Sweet Potatoes:Roast diced sweet potatoes with smoked paprika and olive oil until tender.
Cook Black Beans:Rinse and drain black beans, or use canned beans.
Combine Ingredients:Mix roasted sweet potatoes and black beans in a large bowl.
Add Vegetables:Chop bell peppers, red onions, and cilantro for added freshness.
Make Dressing:Whisk together lime juice, olive oil, and cumin in a small bowl.
Toss Salad:Pour dressing over the sweet potato and black bean mixture.
Add Herbs:Stir in chopped cilantro or parsley for extra flavor.
Chill:Refrigerate salad for 30 minutes to let flavors meld.
Serve:Enjoy as a side dish or light main course!