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My desire for a lettuce free salad and love for roasted orange sweet potatoes were the catalysts behind this recipe. This salad can certainly be enjoyed all year round. The combination of real food ingredients in this salad creates a bursting with flavour experience. Packed full of protein from the beans, it is a perfect dinner for Meatless Mondays.



  • 2 large sweet potatoes (I used the orange ones), sliced into thick rounds
  • 2 tablespoons olive oil
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 1 tin black beans, drained and rinsed
  • 1 tin corn, drained and rinsed
  • 1 small red pepper, deseeded and chopped
  • 1 yellow red pepper, deseeded and chopped
  • ½ cup green beans
  • ½ cup broccoli
  • ½ cup baby tomatoes

For the dressing:

  • 2 tablespoons honey (if you are diabetic feel free to use a sugar free alternative)
  • 2 tablespoons Dijon mustard
  • 2 tablespoons lemon juice
  • 2 tablespoons olive oil
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • Pinch cayenne pepper



  1. Place the sweet potato rounds on a baking tray. Drizzle with olive oil and sprinkle with salt and pepper. Place in the oven at 180 degrees Celsius for 45 minutes.
  2. Place the green beans and broccoli into boiling water for 5 minutes. Drain and place in a large bowl.
  3. To the bowl, add the black beans, corn, red and yellow peppers. Put aside.
  4. In the meantime, mix the salad dressing. Place all ingredients in a medium bowl and whisk together until mixed well.
  5. When the sweet potatoes are done, remove from the oven and allow to cool to room temperature.
  6. Add the sweet potatoes to the large bowl of salad ingredients. Toss with salad dressing to combine.
  7. ENJOY!

It is a must try and share recipe. Whether it is a dinner night with family or a weekend braai, it will be a delicious highlight to any meal and will likely be a new favourite and go-to recipe.


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