Roasted Sweet Potato Black Bean Salad is a colorful, hearty, and flavor-packed dish that works as a side or a satisfying main. I love how the caramelized sweetness of the roasted potatoes pairs with the earthiness of black beans, fresh veggies, and a zesty lime dressing. It’s nourishing, easy to prep, and delicious warm or cold.

Why You’ll Love This Recipe

I love this recipe because it’s filling, nutritious, and incredibly flexible. The roasted sweet potatoes add natural sweetness and a slightly crispy texture, while the black beans bring protein and fiber. With bright lime juice, a little spice, and fresh herbs, it’s vibrant and refreshing. It also holds up well for meal prep or potlucks.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Sweet potatoes (peeled and diced)

• Olive oil

• Salt and black pepper

• Smoked paprika or chili powder

• Black beans (canned and drained or cooked from scratch)

• Red bell pepper (diced)

• Red onion (finely chopped)

• Fresh cilantro (chopped)

• Corn (fresh, frozen, or canned)

• Avocado (diced)

• Lime juice

• Optional: cumin, garlic powder, jalapeño, or cotija cheese

Directions

1. I preheat the oven to 425°F and toss the diced sweet potatoes with olive oil, salt, pepper, and smoked paprika.

2. I spread them on a baking sheet and roast for 25–30 minutes, flipping halfway through until golden and tender.

3. While they roast, I mix the black beans, bell pepper, red onion, corn, and cilantro in a large bowl.

4. Once the sweet potatoes are done, I let them cool slightly, then add them to the bowl.

5. I squeeze in fresh lime juice, drizzle with a bit more olive oil, and toss gently to combine.

6. Just before serving, I fold in the diced avocado and adjust seasoning to taste.

Servings and timing

This recipe makes about 4–6 servings and takes around 40 minutes from start to finish (mostly roasting time). It can be served warm, room temp, or chilled.

Variations

• I sometimes add quinoa or farro to make it even more filling.

• For a spicy kick, I add chopped jalapeño or a dash of hot sauce.

• I’ve topped it with crumbled feta or cotija for extra flavor.

• If I want a creamy dressing, I blend avocado with lime, olive oil, and a touch of garlic.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. I keep the avocado separate if I’m making it ahead. To serve warm, I reheat the sweet potatoes slightly before tossing with the other ingredients, or enjoy it cold as a salad.

FAQs

Can I roast the sweet potatoes ahead of time?

Yes, I often roast them the night before and store them in the fridge. I bring them to room temp or warm them slightly before serving.

Can I use canned corn?

Definitely. I drain and rinse it first, or char it briefly in a pan for extra flavor.

Is this salad vegan?

Yes, as long as I skip cheese or use a plant-based alternative, it’s completely vegan and dairy-free.

Can I use other beans instead of black beans?

Sure. I’ve used kidney beans, pinto beans, or chickpeas and they all work great.

What goes well with this salad?

I serve it as a main on its own or pair it with grilled chicken, tacos, or wrap it in a tortilla for an easy lunch.

Conclusion

Roasted Sweet Potato Black Bean Salad is a hearty, colorful dish that’s packed with nutrients and flavor. Whether I’m meal-prepping for the week or bringing a healthy dish to a gathering, this salad always delivers. It’s versatile, simple, and totally satisfying.