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Overhead shot of roasted sweet potato black bean salad with corn, red onion, and cilantro in a white serving bowl.

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.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Salad
Cuisine American
Servings 4
Calories 310 kcal

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 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.
  • Mix the Dressing
    In a small bowl, whisk together olive oil, lime juice, salt, and pepper until smooth.
  • 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.

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.
Keyword Roasted Sweet Potato Black Bean Salad