Roasted Sweet Potato Black Bean Salad Recipe

Introduction

This Roasted Sweet Potato Black Bean Salad is a vibrant, nutrient-packed dish full of bold flavors and satisfying textures. It combines caramelized sweet potatoes, hearty black beans, fresh vegetables, and a tangy lime dressing for a delicious and colorful meal.

Ingredients

• 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
• 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)
• 3 tablespoons fresh lime juice
• 1 tablespoon honey or maple syrup
• 2 tablespoons extra virgin olive oil (for dressing)
• 2 tablespoons fresh cilantro (chopped)
• 1 avocado (cubed)
• 2 tablespoons pumpkin seeds
• ¼ cup crumbled feta cheese

Instructions

1. Step 1: Preheat the oven to 425°F (220°C) for optimal caramelization.
2. Step 2: Prepare the sweet potatoes by washing, peeling if desired, and cutting them into ½-inch cubes. Toss with 2 tablespoons olive oil, ½ teaspoon salt, ¼ teaspoon black pepper, and a pinch of ground cumin or smoked paprika.
3. Step 3: Spread the sweet potatoes in a single layer on a baking sheet. Roast for 25–30 minutes, flipping halfway through, until golden and tender.
4. Step 4: Drain and rinse the black beans thoroughly to remove excess sodium.
5. Step 5: Dice the red bell pepper and finely dice the red onion. Prepare any other fresh ingredients like corn and cilantro.
6. Step 6: Whisk together fresh lime juice, 2 tablespoons extra virgin olive oil, honey or maple syrup, 1 teaspoon ground cumin, ½ teaspoon salt, and ¼ teaspoon black pepper. Adjust seasoning to taste.
7. Step 7: In a large bowl, combine the roasted sweet potatoes, black beans, corn, red bell pepper, and red onion. Pour the dressing over and toss gently to combine.
8. Step 8: Serve immediately or store in the refrigerator. Just before serving, garnish with cubed avocado, pumpkin seeds, fresh cilantro, and crumbled feta cheese.

Tips & Variations

• For added crunch, toast the pumpkin seeds lightly before garnishing.
• Swap black beans for chickpeas or kidney beans for a different flavor.
• Add a pinch of chili powder or fresh jalapeño for a spicy kick.
• Use fresh corn when in season for the best sweetness and texture.
• Make it vegan by omitting the feta cheese or substituting with a plant-based alternative.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. Keep the avocado separate if possible to prevent browning. Reheat the roasted sweet potatoes before adding to the salad if you prefer it warm, or enjoy it chilled as a refreshing dish.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen sweet potatoes instead of fresh?

Fresh sweet potatoes are best for roasting because they hold their shape and caramelize well. Frozen sweet potatoes can become mushy, so it’s better to use fresh if possible.

How do I prevent the avocado from browning?

To keep avocado fresh, add it just before serving and toss lightly. You can also squeeze a little lime juice over the cubes to slow browning.

Roasted Sweet Potato Black Bean Salad Recipe

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★★★★★

4.6 from 83 reviews

• Author: lina
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

This vibrant Roasted Sweet Potato Black Bean Salad combines caramelized sweet potatoes, hearty black beans, and fresh vegetables tossed in a tangy lime dressing. Perfect as a wholesome, nutritious meal or side dish, it’s packed with flavor, texture, and healthy ingredients including creamy avocado, crunchy pumpkin seeds, and a touch of feta cheese for a burst of savory richness.

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Ingredients

Scale 1x2x3x

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 Mix

• 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
• Salt and pepper to taste

Garnishes

• 2 tablespoons fresh cilantro, chopped
• 1 avocado, cubed
• 2 tablespoons pumpkin seeds
• ¼ cup crumbled feta cheese

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Instructions

1. Preheat the Oven: Set your oven to 425°F (220°C) to ensure the sweet potatoes roast perfectly, achieving optimum caramelization and tenderness.
2. Prepare Sweet Potatoes: Peel and dice sweet potatoes into ½-inch cubes. Toss them in a bowl with 2 tablespoons olive oil, salt, pepper, 1 teaspoon cumin, and ½ teaspoon smoked paprika if using, ensuring each piece is evenly coated.
3. Roast Sweet Potatoes: Spread the cubes in a single layer on a baking sheet to avoid overcrowding. Roast in the preheated oven for 25–30 minutes, flipping halfway through to brown evenly, until tender and golden.
4. Prepare Beans and Vegetables: While the potatoes roast, drain and rinse the black beans thoroughly to reduce sodium content. Dice the red bell pepper and finely chop the red onion. If using corn from frozen or canned, ensure it is thawed or drained.
5. Make the Dressing: In a small bowl, whisk together fresh lime juice, honey or maple syrup, extra virgin olive oil, 1 teaspoon cumin, and a pinch of salt and black pepper. Adjust seasonings to taste for a balanced tangy-sweet flavor.
6. Assemble the Salad: In a large mixing bowl, combine the roasted sweet potatoes, black beans, corn, diced bell pepper, and red onion. Pour the dressing over the mixture and toss gently to coat all ingredients evenly.
7. Serve and Garnish: Serve the salad immediately or refrigerate for later use. Just before serving, garnish with cubed avocado, chopped cilantro, pumpkin seeds, and crumbled feta cheese for added texture and layers of flavor.

Notes

• For a vegan version, omit the feta cheese or substitute with a plant-based alternative.
• Smoked paprika adds a subtle smoky flavor but can be omitted if unavailable.
• To save time, use pre-cooked or leftover roasted sweet potatoes.
• This salad can be served warm, at room temperature, or chilled, adapting to different preferences.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Salad
• Method: Roasting
• Cuisine: American

Keywords: roasted sweet potato salad, black bean salad, healthy salad recipe, vegetarian salad, nutritious lunch, easy dinner