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–+ servings
Roasted Sweet Potato Black Bean Salad

Roasted Sweet Potato Black Bean Salad for a Vibrant Meal

A delightful Roasted Sweet Potato Black Bean Salad packed with flavors and nutrition.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Salads
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 1 cup Peanut Butter Use natural for healthier option
  • 1 cup Rolled Oats Use gluten-free oats if needed
  • 1/3 cup Honey or Maple Syrup Maple syrup is a great vegan alternative
  • 1/3 cup Unsweetened Cocoa Powder Opt for unsweetened to keep sweetness in check
For the Topping
  • 1 cup Chocolate Chips Use dark chocolate or dairy-free chips for vegan

Equipment

  • Large mixing bowl
  • Baking Sheet
  • Parchment paper
  • Spatula
  • Measuring cups
  • sharp knife

Method
 

Step-by-Step Instructions
  1. Mix the Base Ingredients: In a large mixing bowl, combine peanut butter, rolled oats, honey or maple syrup, and cocoa powder. Stir until well-blended.
  2. Press into the Baking Dish: Line an 8x8-inch baking dish with parchment paper. Pour and press the peanut butter mixture into the dish.
  3. Melt the Chocolate Topping: In a microwave-safe bowl, heat chocolate chips in 30-second intervals until fully melted. Pour over the pressed base.
  4. Chill to Set: Refrigerate the assembled dish for at least 2 hours, allowing the chocolate to firm up.
  5. Cut and Serve: Remove from refrigerator, lift out using parchment paper, cut into squares and serve.

Nutrition

Serving: 1barCalories: 200kcalCarbohydrates: 25gProtein: 5gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gSodium: 50mgPotassium: 200mgFiber: 3gSugar: 10gCalcium: 2mgIron: 6mg

Notes

Ensure peanut butter is at room temperature for easier mixing. Store bars in an airtight container to keep fresh.

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