Description
This Roasted Sweet Potato Black Bean Salad is a colorful, wholesome salad made with caramelized sweet potatoes, protein-rich black beans, sweet corn, crisp bell peppers, and a zesty lime-cumin dressing. It’s easy to make, naturally gluten-free, and perfect for meal prep, potlucks, healthy lunches, or a light dinner.
Ingredients
Scale
- 2 medium sweet potatoes, peeled and cut into ½-inch cubes
- 2 tablespoons olive oil, divided
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika (optional)
- Salt and black pepper, to taste
- 1 (15-ounce) can black beans, drained and rinsed
- 1 cup corn kernels (fresh, canned, or thawed frozen)
- 1 red bell pepper, diced
- ½ small red onion, diced
- ¼ cup chopped fresh cilantro
Lime Dressing
- 2 tablespoons fresh lime juice
- 2 tablespoons olive oil
- 1 tablespoon honey (or maple syrup for vegan)
- 1 teaspoon ground cumin
- Salt and black pepper, to taste
Optional Toppings
- 1 avocado, diced
- ¼ cup crumbled feta cheese
- 2 tablespoons pumpkin seeds
- Extra cilantro
- Lime wedges
Instructions
- Preheat the oven to 425°F (220°C).
- Toss the cubed sweet potatoes with 2 tablespoons olive oil, cumin, smoked paprika, salt, and pepper.
- Spread the sweet potatoes in a single layer on a baking sheet.
- Roast for 25–30 minutes, flipping halfway through, until golden brown and tender.
- While the sweet potatoes roast, drain and rinse the black beans.
- Dice the bell pepper, red onion, and chop the cilantro.
- In a small bowl, whisk together the lime juice, olive oil, honey (or maple syrup), cumin, salt, and pepper.
- Add the roasted sweet potatoes, black beans, corn, bell pepper, red onion, and cilantro to a large serving bowl.
- Pour the dressing over the salad and toss gently until evenly coated.
- Garnish with avocado, feta, pumpkin seeds, or extra cilantro if desired.
- Serve warm, chilled, or at room temperature.
Notes
- Roast the sweet potatoes in a single layer for the best caramelization.
- Let the sweet potatoes cool for 5 minutes before mixing to keep the vegetables crisp.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Add avocado just before serving to prevent browning.
- Make it vegan by replacing honey with maple syrup and omitting the feta cheese.
- Delicious served as a main dish or alongside grilled chicken, shrimp, or salmon.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 Serving
- Calories: 285 kcal
- Sugar: 8 g
- Sodium: 330 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 10 g
- Protein: 8 g
- Cholesterol: 2 mg