Sweet Potatoes with Black Beans and Kohlrabi Salad

The key to this dish is the contrast in textures and flavors-- deeply roasted sweet potatoes, slightly spicy yet creamy black beans, and crunchy fresh kohlrabi and herbs.

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2-4 sweet potatoes (depending on size)
2 cups cooked black beans (see recipe for stewy black beans)
1-2 kohlrabi
4 scallion
1 bunch cilantro
2 limes
1/3 cup olive oil


  1. Heat oven to 450F
  2. Cut the sweet potatoes into 1/2" thick slabs or rounds
  3. Toss the sweet potatoes with some neutral oil and a few pinches of salt and spread out on a baking sheet
  4. Roast until tender and deeply caramelized (about 25 minutes)
  5. Warm the beans
  6. Cut the kohlrabi into matchsticks
  7. Slice the scallion thinly
  8. Roughly chop the cilantro
  9. Zest and juice the limes and combine with the oil and a big pinch of salt to make a vinaigrette
  10. Just before serving combine the kohlrabi, scallion, cilantro, and lime vinaigrette with a couple pinches of salt to make a very acidic salad
  11. To serve, remove the sweet potatoes from the oven, spoon the black beans on top of each slab, top with the kohlrabi salad and serve immediately