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Roasted Sweet Potato Black Bean 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.
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Prep Time 15 minutes
Cook Time 25 minutes
Assembly Time 5 minutes
Total Time 45 minutes
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.