If you’re craving a salad that’s as colorful as it is satisfying, this roasted sweet potato black bean salad recipe is about to become your new favorite. The caramelized sweetness of roasted sweet potatoes pairs beautifully with hearty black beans, fresh herbs, and a zesty lime dressing. It’s wholesome, vibrant, and versatile enough to serve as a main dish, hearty side, or meal prep lunch.
Not only does it check all the boxes for flavor and texture, but it’s also packed with fiber, plant-based protein, and nutrients, So you can feel good about going back for seconds.
Roasted Sweet Potato Black Bean Salad Recipe
Why You’ll Love This Healthy Roasted Sweet Potato Salad
Nutritious and Filling
Sweet potatoes and black beans are both nutrient powerhouses loaded with fiber, vitamins, and minerals that keep you energized and satisfied.
Meal Prep Friendly
This salad stays fresh for up to 4 days, making it a great make ahead lunch or quick weeknight side.
Customizable
Keep it vegan, or add your own twist with avocado, cheese, quinoa, or even grilled chicken for extra protein.
Ingredients for Roasted Sweet Potato and Black Bean Salad
To make this salad, you’ll need a handful of fresh and pantry friendly ingredients:
- 2 medium sweet potatoes peeled and cubed
- 1 can black beans (15 oz) drained and rinsed
- 1 small red onion finely chopped
- ¼ cup fresh cilantro chopped
- 2 tablespoons olive oil plus more for roasting
- Juice of 1 lime for tangy freshness
- 1 teaspoon cumin warm, earthy flavor
- 1 teaspoon smoked paprika adds a subtle smokiness
- Salt & black pepper to taste
How to Make Roasted Sweet Potato Black Bean Salad
1. Roast the Sweet Potatoes
Preheat your oven to 425°F (220°C). Toss cubed sweet potatoes with olive oil, cumin, smoked paprika, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes, flipping halfway, until golden and tender.
2. Mix the Dressing
In a small bowl, whisk together olive oil, lime juice, salt, and pepper until smooth.
3. Assemble the Salad
In a large mixing bowl, combine roasted sweet potatoes, black beans, red onion, and cilantro. Drizzle with the lime dressing and toss gently to coat.
Best Ways to Serve Sweet Potato Black Bean Salad
- As a Main Dish Serve warm or chilled with avocado slices for creaminess.
- As a Side Pairs perfectly with grilled chicken, steak, or fish.
- Potluck Favorite Stays flavorful at room temperature, making it a crowd pleaser for gatherings.
How to Store Sweet Potato Black Bean Salad
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- For meal prep, keep the dressing separate and toss just before eating to maintain texture.
- Great for office lunches, picnics, and quick grab-and-go meals.
| Calories | 310 kcal |
| Carbohydrates | 45 g |
| Dietary Fiber | 11 g |
| Sugars | 9 g |
| Protein | 11 g |
| Total Fat | 9 g |
| Saturated Fat | 1.5 g |
| Cholesterol | 0 mg |
| Sodium | 480 mg |
| Potassium | 890 mg |
| Calcium | 80 mg |
| Iron | 3.2 mg |
FAQs Roasted Sweet Potato Black Bean Salad
Q1: Can I make this roasted sweet potato black bean salad ahead of time?
Yes! This salad is perfect for meal prep. You can roast the sweet potatoes and prepare the dressing in advance. Store everything in separate containers in the fridge, then combine just before serving for the best texture.
Q2: Can I use canned sweet potatoes instead of fresh?
Fresh sweet potatoes are recommended for the best flavor and texture, but if you’re short on time, canned sweet potatoes can work. Just make sure to drain them well and roast lightly to add flavor.
Q3: How do I make this salad more filling?
You can bulk it up by adding cooked quinoa, farro, brown rice, or even avocado for extra creaminess. For a non-vegan option, grilled chicken or shrimp pairs beautifully.
Q4: Is this roasted sweet potato salad vegan and gluten-free?
Yes! This recipe is naturally vegan and gluten-free, making it a great choice for various dietary needs. Just ensure that any add-ons you use also meet those requirements.
Q5: What can I use instead of cilantro?
If you’re not a fan of cilantro, fresh parsley, mint, or green onions can add a bright, fresh flavor without overpowering the salad.
Roasted Sweet Potato Black Bean Salad Recipe
Ingredients
- 2 medium sweet potatoes peeled and cubed
- 1 can black beans 15 oz drained and rinsed
- 1 small red onion finely chopped
- ¼ cup fresh cilantro chopped
- 2 tablespoons olive oil plus more for roasting
- Juice of 1 lime for tangy freshness
- 1 teaspoon cumin warm earthy flavor
- 1 teaspoon smoked paprika adds a subtle smokiness
- Salt & black pepper to taste
Instructions
- Roast the Sweet PotatoesPreheat your oven to 425°F (220°C). Toss cubed sweet potatoes with olive oil, cumin, smoked paprika, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes, flipping halfway, until golden and tender.
- Mix the DressingIn a small bowl, whisk together olive oil, lime juice, salt, and pepper until smooth.
- Assemble the SaladIn a large mixing bowl, combine roasted sweet potatoes, black beans, red onion, and cilantro. Drizzle with the lime dressing and toss gently to coat.
Video
Notes
- Add avocado slices for extra creaminess.
- Chill for 30 minutes before serving if you prefer it cold.
- Swap feta for goat cheese for a tangier flavor.
