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.

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 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

Instructions

Preheat the Oven: Set your oven to 425°F (220°C) to ensure the sweet potatoes roast perfectly, achieving optimum caramelization and tenderness.
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.
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.
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.
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.
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.
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