1 qt + 1.25 cups of black beans, canned, rinsed & drained
Steps
Preheat oven to 400°F
Peel sweet potatoes, cut into 1/4" dice
Zest & juice lime
Toss sweet potatoes, vegetable oil, 1 tsp cumin, 1 tsp coriander, and 1/2 tsp salt in a large bowl. Spread in a single layer on a sheet pan. Roast, stirring once, until fork tender and beginning to brown, 10-15 minutes. Cool.
Remove tough stems from cilantro and discard. Pulse cilantro in a food processor until chopped. Add lime zest & juice, vinegar, honey, and the remaining 1 tsp cumin, 1 tsp coriander and 1/2 tsp salt and pulse for 10 seconds. Add olive oil and pulse until dressing is mostly smooth.
Toss the cooled sweet potatoes, black beans, and dressing in a large bowl. Serve chilled
