Name: Roasted Sweet Potato Black Bean Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mexican-Inspired
Ingredients: 2 large sweet potatoes, peeled and cubed; 2 tablespoons olive oil (plus more for dressing); 1 teaspoon ground cumin; 1 teaspoon smoked paprika; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1 (15 oz) can black beans, drained and rinsed; 1/2 red onion, finely diced; 1 red bell pepper, diced; 1/4 cup fresh cilantro, chopped; 2 tablespoons fresh lime juice; 1 clove garlic, minced; 1 teaspoon honey or maple syrup (optional); Optional toppings: diced avocado, corn, feta cheese, pepitas

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Roasted Sweet Potato Black Bean Salad is a vibrant, hearty dish that brings together roasted sweet potatoes, protein-rich black beans, and a zesty dressing that ties it all together. It’s colorful, full of texture, and perfect for meal prep, lunch, or a healthy side. I love how it feels both filling and fresh at the same time.

Why You’ll Love This Recipe

I love how versatile this salad is — it works warm, at room temperature, or cold straight from the fridge. The sweet potatoes get caramelized and slightly crisp in the oven, pairing perfectly with the creamy black beans and a punchy lime-cilantro dressing. It’s loaded with nutrients and flavor, and I can easily customize it depending on what I have on hand. Roasted Sweet Potato Black Bean Salad

Ingredients

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

Sweet potatoes, peeled and cubed
Olive oil
Ground cumin
Smoked paprika
Salt
Black pepper
Black beans, drained and rinsed
Red onion, finely diced
Red bell pepper, diced
Fresh cilantro, chopped
Fresh lime juice
Garlic, minced
Honey or maple syrup (optional, for balance)
Optional: avocado, corn, feta cheese, or pepitas for garnish

Directions

I preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
I toss the cubed sweet potatoes with olive oil, cumin, smoked paprika, salt, and pepper, then spread them on the sheet.
I roast the sweet potatoes for about 25–30 minutes, flipping halfway through, until tender and slightly crisp on the edges.
While the sweet potatoes roast, I prep the salad base by mixing the black beans, red onion, bell pepper, and cilantro in a large bowl.
In a small jar or bowl, I whisk together lime juice, olive oil, minced garlic, and a touch of honey or maple syrup if I want a little sweetness.
Once the sweet potatoes are done, I let them cool slightly before adding them to the bowl with the black bean mixture.
I pour the dressing over the salad and toss everything gently to combine.
I top with optional add-ins like avocado, corn, feta, or pepitas before serving.

Servings and timing

This recipe serves 4 as a main or 6 as a side.
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes

Variations

I sometimes add quinoa or farro to turn this salad into a more filling grain bowl. Roasted chickpeas make a great crunchy topping. If I want a creamy element, I add diced avocado or a drizzle of tahini. And for spice lovers, a chopped jalapeño or a sprinkle of chili flakes adds a nice kick.

Storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. It holds up well and even tastes better after sitting for a few hours. If I want to serve it warm, I reheat the sweet potatoes separately and stir them back in just before serving. The rest of the salad is great cold or room temperature. Roasted Sweet Potato Black Bean Salad

FAQs

Can I make this salad ahead of time?

Yes, I often roast the sweet potatoes and prep the other ingredients a day ahead. I store everything separately and assemble just before serving for the best texture.

What kind of beans work best?

I usually use black beans, but pinto or kidney beans are great substitutes if that’s what I have on hand.

Is this salad good for meal prep?

Absolutely. It holds up well in the fridge and doesn’t get soggy. I just wait to add any avocado until right before eating.

Can I use canned sweet potatoes?

I don’t recommend it — fresh roasted sweet potatoes give the best texture and flavor. Canned versions tend to be too soft and sweet for this recipe.

How do I make it spicier?

I like to add chopped jalapeño, a pinch of cayenne, or even a splash of hot sauce to the dressing if I want more heat.

Conclusion

Roasted Sweet Potato Black Bean Salad is one of those feel-good recipes that I keep coming back to. It’s easy to make, packed with nutrition, and bursting with flavor. Whether I serve it as a light lunch, a side dish, or a full meal, it always hits the spot — fresh, satisfying, and simple.