Roasted Sweet Potato Black Bean Salad

A roasted sweet potato black bean salad is one of those dishes that effortlessly brings together bold flavors, vibrant colors, and nourishing ingredients—all in one hearty bowl. It’s naturally wholesome, deeply satisfying, and full of textures that keep every bite exciting. Sweet potatoes roast into soft, caramelized cubes, black beans add protein and creaminess, and fresh vegetables bring brightness and crunch. Tossed with a zesty lime dressing, this salad becomes a feel-good meal you can enjoy warm or cold.

It’s perfect for lunch, quick dinners, meal prep, or as a colorful side dish for gatherings. With plant-based ingredients, balanced nutrients, and bold Southwestern-inspired flavors, this salad is both comforting and energizing. Best of all, it’s incredibly easy to make with simple pantry staples.

Why This Salad Is a Must-Make

This roasted sweet potato black bean salad checks all the boxes:

• Vibrant and flavorful

• Hearty and filling

• High in fiber and plant-based protein

• Great for meal prep

• Naturally gluten-free and vegetarian

• Customizable with endless add-ins

• Delicious warm or chilled

It’s one of those recipes you can rely on any day of the week—simple, nourishing, and always delicious.

Equipment

You’ll need:

• Large sheet pan

• Parchment paper (optional)

• Mixing bowls

• Cutting board

• Chef’s knife

• Measuring cups and spoons

• Whisk

• Spatula

Ingredients List

For the Roasted Sweet Potatoes

• 2 medium sweet potatoes, peeled and cubed

• 2 tbsp olive oil

• 1 tsp paprika

• ½ tsp cumin

• ½ tsp garlic powder

• ½ tsp salt

• ¼ tsp black pepper

For the Salad

• 1 can (15 oz) black beans, rinsed and drained

• 1 cup corn (fresh, frozen, or canned)

• 1 red bell pepper, diced

• ¼ cup red onion, finely chopped

• 1 avocado, diced

• ¼ cup fresh cilantro, chopped

For the Lime Dressing

• 3 tbsp olive oil

• 2 tbsp lime juice

• 1 tsp honey or maple syrup

• 1 garlic clove, minced

• ½ tsp cumin

• ¼ tsp chili powder

• Salt and pepper to taste

Timing & Servings

• Prep Time: 10–15 minutes

• Roasting Time: 20–25 minutes

• Assembly Time: 5 minutes

• Total Time: 35–45 minutes

• Servings: 4 servings

How to Make Roasted Sweet Potato Black Bean Salad

Step 1. Roast the Sweet Potatoes

Preheat your oven to 425°F (220°C). Toss sweet potato cubes with olive oil, paprika, cumin, garlic powder, salt, and pepper. Spread evenly on a sheet pan and roast for 20–25 minutes, flipping halfway through until tender and golden brown.

This step develops caramelization and depth that makes the salad so flavorful.

Step 2. Prepare the Salad Base

In a large bowl, add black beans, corn, red pepper, red onion, and cilantro. This colorful mix provides crunch, freshness, and contrasting textures.

Step 3. Make the Lime Dressing

Whisk together olive oil, lime juice, garlic, honey, cumin, chili powder, salt, and pepper. Adjust sweetness or acidity to taste.

The dressing is bold, bright, and perfectly balanced for the sweet and savory ingredients.

Step 4. Combine Everything

Add the roasted sweet potatoes to the bowl of vegetables. Pour the dressing over the salad and gently toss to coat everything evenly.

Add diced avocado last to keep it from getting mushy.

Step 5. Serve Warm or Chilled

This salad tastes amazing immediately while the potatoes are warm, but it’s equally delicious cold the next day.

Expert Tips for the Best Flavor

• Cut sweet potatoes evenly so they roast at the same speed.

• Don’t overcrowd the pan—it prevents browning.

• Fresh lime juice makes a big difference in the dressing.

• Add avocado right before serving to keep it fresh.

• Chill the salad for 30 minutes to let flavors deepen.

• Use fire-roasted corn for smoky flavor.

Flavor Variations

Mexican-Inspired Version

Add jalapeños, queso fresco, and shredded romaine.

High-Protein Option

Add grilled chicken, steak, or sautéed tofu.

Mediterranean Twist

Swap lime dressing for a tahini-lemon drizzle.

Sweet & Spicy

Add hot honey or chipotle powder.

Grain Bowl Style

Serve over quinoa, brown rice, or farro.

Serving Suggestions

This salad pairs beautifully with:

• Grilled proteins

• Tacos or burritos

• Summer cookout menus

• Meal-prep lunch bowls

• Holiday potlucks

• Vegetarian dinner nights

Serve it on its own or alongside your favorite main dish.

Nutritional Facts (Per Serving, Approx.)

• Calories: 320–360

• Protein: 9–11 g

• Carbohydrates: 48–54 g

• Total Fat: 12–14 g

• Saturated Fat: 2 g

• Fiber: 10–13 g

• Sugars: 7–9 g

• Sodium: 260–330 mg

(Varies based on avocado size and dressing amount.)

For more light and satisfying salads, explore Roasted Beet and Arugula Salad,  Mediterranean Pasta Salad, or Chicken Caesar Salad.

Roasted Sweet Potato Black Bean Salad

This roasted sweet potato black bean salad blends caramelized potatoes, fresh veggies, protein-rich beans, and a zesty lime dressing for a colorful, nutritious, and satisfying meal.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Assembly Time 5 minutes mins

Total Time 45 minutes mins

Servings: 4 people

Course: Salad

Cuisine: american healthy, mexican inspired

Calories: 320

Ingredients Equipment Method

Ingredients

  

For the Roasted Sweet Potatoes

• 2 medium sweet potatoes peeled and cubed
• 2 tbsp olive oil
• 1 tsp paprika
• ½ tsp cumin
• ½ tsp garlic powder
• ½ tsp salt
• ¼ tsp black pepper

For the Salad

• 1 can 15 oz black beans, rinsed and drained
• 1 cup corn fresh, frozen, or canned
• 1 red bell pepper diced
• ¼ cup red onion finely chopped
• 1 avocado diced
• ¼ cup fresh cilantro chopped

For the Lime Dressing

• 3 tbsp olive oil
• 2 tbsp lime juice
• 1 tsp honey or maple syrup
• 1 garlic clove minced
• ½ tsp cumin
• ¼ tsp chili powder
• Salt and pepper to taste

Equipment

• Large sheet pan
• Parchment paper (optional)
• Mixing bowls
• Cutting board
• Chef’s knife
• Measuring cups and spoons
• Whisk
• Spatula

Method

 

Roast the Sweet Potatoes

1. Preheat your oven to 425°F (220°C). Toss sweet potato cubes with olive oil, paprika, cumin, garlic powder, salt, and pepper. Spread evenly on a sheet pan and roast for 20–25 minutes, flipping halfway through until tender and golden brown.
2. This step develops caramelization and depth that makes the salad so flavorful.

Prepare the Salad Base

1. In a large bowl, add black beans, corn, red pepper, red onion, and cilantro. This colorful mix provides crunch, freshness, and contrasting textures.

Make the Lime Dressing

1. Whisk together olive oil, lime juice, garlic, honey, cumin, chili powder, salt, and pepper. Adjust sweetness or acidity to taste.
2. The dressing is bold, bright, and perfectly balanced for the sweet and savory ingredients.

Combine Everything

1. Add the roasted sweet potatoes to the bowl of vegetables. Pour the dressing over the salad and gently toss to coat everything evenly.
2. Add diced avocado last to keep it from getting mushy.

Serve Warm or Chilled

1. This salad tastes amazing immediately while the potatoes are warm, but it’s equally delicious cold the next day.

Conclusion

This roasted sweet potato black bean salad is the perfect example of how wholesome ingredients can create bold, unforgettable flavor. With caramelized sweet potatoes, hearty black beans, crunchy vegetables, and a bright lime dressing, this recipe delivers both nourishment and satisfaction in every bite.

It’s colorful, filling, nutrient-rich, and incredibly versatile—ideal for plant-based meals, meal prep, or easy weeknight dinners. Whether you enjoy it warm or cold, this vibrant salad is one you’ll want to make again and again.

Recipe FAQs

1. Can I make this salad ahead of time?

Yes! It stores well for 3–4 days in the refrigerator.

2. Can I use canned sweet potatoes?

Fresh roasted potatoes work best for texture and flavor.

3. How do I keep avocado from browning?

Add just before serving or toss with lime juice.

4. Can I make it oil-free?

Yes—use vegetable broth for roasting and omit oil in the dressing.

5. How do I make it spicy?

Add jalapeños, chili flakes, or chipotle powder.

6. Can I add greens?

Absolutely—spinach, kale, or arugula are great additions.