Name: Roasted Sweet Potato Black Bean Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 2 medium sweet potatoes; 1 can black beans (15 oz), rinsed and drained; 1 small red onion; 1 bell pepper (red or yellow); 1 handful fresh cilantro; 2 tablespoons lime juice; 2 tablespoons olive oil; 1 teaspoon salt; ½ teaspoon ground black pepper; 1 teaspoon ground cumin

There’s something so comforting about a warm, roasted sweet potato, especially when it’s tossed with zesty black beans, fresh herbs, and a light, citrusy dressing. This Roasted Sweet Potato Black Bean Salad is a hearty and vibrant dish that brings together contrasting textures and bold flavors into one incredibly satisfying bite.

Whether you’re meal-prepping for a busy week or looking for a healthy side to serve at a weekend barbecue, this salad fits beautifully into any occasion. It’s vegetarian, protein-packed, and loaded with fiber, making it as nourishing as it is delicious.

Why You’ll Love This Roasted Sweet Potato Black Bean Salad

This salad is more than just colorful veggies tossed in a bowl. The roasted sweet potatoes develop caramelized edges that pair perfectly with the creamy black beans. A squeeze of fresh lime, a drizzle of olive oil, and a handful of herbs like cilantro or parsley brighten everything up.

It’s simple to prepare and easy to customize. You can enjoy it warm or chilled, and it stores well for lunches throughout the week. It’s also naturally gluten-free and vegan, making it perfect for accommodating various diets.

What Kind of Sweet Potatoes Work Best?

For this recipe, you’ll want to use orange-fleshed sweet potatoes, also known as yams in many stores. They roast beautifully, holding their shape while getting that tender, creamy texture inside. Avoid white or purple varieties, which tend to be starchier and don’t offer the same natural sweetness that complements the rest of the ingredients.

Ingredients for the Roasted Sweet Potato Black Bean Salad

This salad uses everyday ingredients but delivers big flavor. Each element has a purpose, so let’s break down what you’ll need:

Sweet potatoes: The star of the dish, roasted until caramelized and tender.
Black beans: Add creaminess, protein, and a hearty bite.
Red onion: Brings a sharp, crisp contrast to the soft textures.
Bell pepper: Choose red or yellow for sweetness and vibrant color.
Fresh cilantro: Offers a bright, herbal freshness.
Lime juice: Adds acidity and ties all the flavors together.
Olive oil: Helps bring everything together and adds a subtle richness.
Salt and pepper: For seasoning and balance.
Ground cumin: Adds a warm, earthy spice that plays well with the sweet potato.

How To Make the Roasted Sweet Potato Black Bean Salad

Step 1: Roast the Sweet Potatoes

Preheat your oven to 400°F (200°C). Peel and cube the sweet potatoes, then toss them in olive oil, salt, pepper, and cumin. Spread on a baking sheet and roast for 25–30 minutes, flipping halfway through, until golden and tender.

Step 2: Prep the Other Ingredients

While the sweet potatoes roast, rinse and drain the black beans. Dice the red onion and bell pepper. Chop the fresh cilantro and juice your limes.

Step 3: Assemble the Salad

Once the sweet potatoes have cooled slightly, combine them in a large bowl with black beans, red onion, bell pepper, and cilantro. Drizzle with olive oil and lime juice. Toss gently until everything is well coated.

Step 4: Taste and Adjust

Season with additional salt, pepper, or lime juice as needed. Serve warm, room temperature, or chilled.

How to Serve and Store This Salad

This Roasted Sweet Potato Black Bean Salad makes a satisfying main or a vibrant side dish. It feeds about 4 to 6 people, depending on portion size. It’s perfect served right after making while the sweet potatoes are still warm, but it also tastes fantastic after chilling for a few hours.

For storage, keep it in an airtight container in the fridge for up to 4 days. It holds up well and can be served cold or brought to room temperature before enjoying. If meal-prepping, store the dressing separately and toss right before serving to maintain peak texture.

What to Serve With Roasted Sweet Potato Black Bean Salad?

Grilled Chicken

Juicy grilled chicken breasts or thighs pair beautifully with this salad for a complete protein-packed meal.

Avocado Slices

Creamy avocado brings even more richness and heart-healthy fats to your plate.

Quinoa

Serve over a bed of fluffy quinoa to turn it into a nourishing grain bowl.

Cornbread

The slight sweetness of cornbread makes a comforting partner to the smoky-sweet flavors of this salad.

Tacos

Use it as a filling or side for vegetarian tacos or burritos.

Feta or Cotija Cheese

If you’re not keeping it vegan, crumbled cheese adds a creamy, salty touch.

Fried Plantains

Add a Caribbean flair with crispy, sweet plantains on the side.

Simple Green Salad

Pair it with a light leafy green salad dressed with citrus vinaigrette for a refreshing contrast.

Want More Salad Ideas with a Twist?

If this vibrant salad hit the spot, you’ll love these other veggie-forward recipes:

Classic Caprese Salad Recipe for a fresh and cheesy bite.
Roasted Zucchini and Squash if you love roasted veggies done right.
Creamy Tomato Spinach Pasta for a rich and colorful meatless main.
Easy Homemade Naan Bread that pairs well with hearty salads and dips.
Grilled Chicken Bites with Creamy Garlic Sauce for a satisfying protein pairing.

Save This Recipe For Later

📌 Save this recipe to your Pinterest salad board so you can come back to it any time.

Let me know in the comments how yours turned out. Did you spice it up with chili flakes or keep it classic? Did you add avocado or sprinkle on some cheese?

I love hearing how others make these recipes their own. Ask questions too — we’re all here to cook smarter and tastier!

Explore beautifully curated health-boosting dishes on Janet Dishes on Pinterest and discover your next favorite bite.

Conclusion

Roasted Sweet Potato Black Bean Salad is the kind of dish that brings both comfort and nourishment to the table. With bold, bright flavors and an easy prep process, it’s a reliable go-to whether you’re cooking for yourself or a crowd. Try it warm, cold, or somewhere in between—and let this salad bring color and energy to your plate.