Roasted Sweet Potato Black Bean Salad Recipe
This Roasted Sweet Potato Black Bean Salad is a vibrant and nutritious dish packed with roasted sweet potatoes, black beans, fresh vegetables, and a zesty lime dressing. Perfect as a hearty lunch or a flavorful side, it’s easy to prepare and combines sweet, smoky, and tangy flavors with crunchy textures.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Roasted Sweet Potatoes
- 2 medium sweet potatoes, peeled and diced into ½-inch cubes
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika (optional)
- ½ teaspoon salt
- ¼ teaspoon black pepper
Salad Ingredients
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 medium red bell pepper, diced
- ¼ cup red onion, finely diced
Dressing
- 3 tablespoons fresh lime juice
- 1 tablespoon honey or maple syrup
- 2 tablespoons extra virgin olive oil
- 1 teaspoon ground cumin
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Garnishes
- 2 tablespoons fresh cilantro, chopped
- 1 avocado, cubed
- 2 tablespoons pumpkin seeds
- ¼ cup crumbled feta cheese
Instructions
- Preheat the Oven. Set your oven to 425°F (220°C) to ensure optimal caramelization of the sweet potatoes.
- Prepare the Sweet Potatoes. Wash and peel the sweet potatoes if desired, then dice them into ½-inch cubes. Toss the cubes with olive oil, salt, black pepper, ground cumin, and smoked paprika if using.
- Roast the Sweet Potatoes. Spread the seasoned sweet potatoes in a single layer on a baking sheet. Roast for 25 to 30 minutes, flipping halfway through, until they are golden brown and tender.
- Prepare the Black Beans. Drain and rinse the canned black beans well to reduce excess sodium.
- Chop the Vegetables. Dice the red bell pepper and finely dice the red onion. Prepare the corn kernels if needed.
- Make the Dressing. In a bowl, whisk together fresh lime juice, extra virgin olive oil, honey or maple syrup, ground cumin, salt, and black pepper. Taste and adjust seasoning as needed.
- Assemble the Salad. In a large mixing bowl, combine the roasted sweet potatoes, black beans, corn, bell pepper, and red onion. Pour the dressing over the top and toss gently to coat evenly.
- Serve and Garnish. Serve the salad immediately or refrigerate for later use. Just before serving, garnish with cubed avocado, pumpkin seeds, chopped fresh cilantro, and crumbled feta cheese.
Notes
- For a vegan version, substitute feta cheese with a plant-based cheese or omit it entirely.
- Smoked paprika adds a nice depth of flavor but can be omitted if unavailable.
- This salad can be served warm or chilled based on personal preference.
- Use fresh lime juice for the best flavor impact in the dressing.
- Leftovers keep well in an airtight container in the refrigerator for up to 3 days.
- Adding a pinch of chili flakes can give the salad a spicy kick if desired.
Nutrition
- Serving Size: 1 serving (approximately 1.5 cups)
- Calories: 320 kcal
- Sugar: 8 g
- Sodium: 320 mg
- Fat: 14 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 9 g
- Protein: 9 g
- Cholesterol: 10 mg
Keywords: Roasted Sweet Potato Salad, Black Bean Salad, Healthy Vegetarian Salad, Roasted Vegetables, Lime Dressing Salad
