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Roasted Sweet Potato Black Bean Salad

A colorful and healthy roasted sweet potato black bean salad made with caramelized sweet potatoes, hearty black beans, fresh vegetables, and a zesty lime dressing. Perfect for meal prep, lunches, or light dinners.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course: Dinner, Launch, Salad
Cuisine: American, Tex-Mex Inspired
Calories: 310
Ingredients Method Notes

Ingredients
  

For the Salad
  • 2 medium sweet potatoes peeled and cubed
  • 1 tablespoon olive oil
  • 1 teaspoon paprika
  • ½ teaspoon cumin
  • ½ teaspoon salt
  • 1 cup black beans drained and rinsed
  • 1 red bell pepper diced
  • ¼ cup red onion finely chopped
  • ¼ cup fresh cilantro chopped
  • 1 avocado diced (optional)
For the Dressing
  • 3 tablespoons olive oil
  • 2 tablespoons fresh lime juice
  • 1 teaspoon honey or maple syrup
  • 1 clove garlic minced
  • ½ teaspoon cumin
  • Salt and pepper to taste

Method
 

  1. Preheat oven to 400°F (200°C).
  2. Toss cubed sweet potatoes with olive oil, paprika, cumin, and salt.
  3. Spread them on a baking sheet and roast for 20–25 minutes until tender and lightly caramelized.
  4. In a large bowl, combine black beans, diced bell pepper, red onion, and cilantro.
  5. In a small bowl, whisk together olive oil, lime juice, honey, garlic, cumin, salt, and pepper.
  6. Add roasted sweet potatoes to the bowl and pour dressing over the salad.
  7. Toss gently to combine.
  8. Top with avocado if desired and serve.

Notes

  • Roast sweet potatoes until edges are slightly crisp for the best flavor.
  • This salad tastes even better after chilling for an hour.
  • Add quinoa or brown rice for a heartier meal.