Roasted Sweet Potato Black Bean Salad Recipe
A hearty and colorful salad made with roasted sweet potatoes, protein-packed black beans, fresh veggies, and a zesty dressing. This wholesome dish is perfect as a light lunch, side, or meal prep option delicious, nutritious, and satisfying.
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
📝 Notes
- Roast sweet potatoes until edges caramelize for the best flavor.
- Toss beans and veggies gently to keep ingredients from breaking.
- Use canned black beans for convenience; rinse well to reduce sodium.
- Swap cilantro with parsley if you prefer a milder herb flavor.
- Add avocado right before serving so it stays bright and creamy.
- Chill the salad for 20–30 minutes to let flavors blend.
- Store leftovers in an airtight container up to 3 days.
- Serve with extra lime on the side for brightness.
🍽️ Nutrition Facts (Per Serving)
Calories: 285Carbohydrates: 42g
Fiber: 9g
Sugars: 8g
Protein: 7g
Fat: 10g
Saturated Fat: 1.4g
Cholesterol: 0mg
Sodium: 310mg
Potassium: 610mg
Calcium: 55mg
Iron: 2.1mg