Roasted Sweet Potato Black Bean Salad

Roasted Sweet Potato Black Bean Salad

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By Millie Pham

This roasted sweet potato black bean salad is one of those throw-it-together meals that just works. It’s hearty, colorful, full of flavor, and the textures are just right — soft sweet potatoes, crunchy red onions, creamy avocado, and tender black beans all tied together with a zesty lime dressing. I make this on repeat when I want something healthy but filling, and it’s even better the next day.

Why I Love This Recipe

This salad became a staple in my kitchen after a random fridge clean-out turned into a flavor bomb. I had leftover roasted sweet potatoes, a can of black beans, and not much else — I tossed them together with some lime and olive oil, and wow. It stuck.

  • It’s packed with fiber and protein so it keeps you full
  • It tastes great warm or cold
  • Comes together fast with pantry staples
  • Perfect for meal prep or bringing to a gathering
Roasted Sweet Potato Black Bean Salad

Servings and Cook Time

Servings: 4
Cook Time: 30 minutes

What You’ll Need

  • 2 medium sweet potatoes, peeled and cut into ½-inch cubes
  • 1 tablespoon olive oil
  • 1 teaspoon cumin
  • ½ teaspoon chili powder
  • ¼ teaspoon salt
  • 1 (15 oz) can black beans, rinsed and drained
  • ½ small red onion, thinly sliced
  • 1 ripe avocado, diced
  • Juice of 1 lime
  • 2 tablespoons olive oil (for dressing)
  • ¼ teaspoon salt (for dressing)
  • Freshly ground black pepper
  • ¼ cup chopped fresh cilantro
  • Optional: ¼ cup crumbled feta cheese

Pro Tips

  • Roast the sweet potatoes until the edges are caramelized — it makes a huge flavor difference.
  • If your red onion is strong, soak the slices in cold water for 10 minutes to mellow the bite.
  • Don’t skip the lime — it wakes up the whole salad.
  • Add the avocado right before serving so it doesn’t brown.
  • Use a sheet pan lined with parchment for easy cleanup and even roasting.

Tools You’ll Need

  • Baking sheet
  • Parchment paper
  • Large mixing bowl
  • Small bowl (for dressing)
  • Sharp knife
  • Cutting board
  • Measuring spoons

Substitutions and Variations

  • Use white beans or chickpeas instead of black beans
  • Swap lime juice with lemon if needed
  • Add corn, cherry tomatoes, or diced bell pepper
  • Make it spicy with jalapeño slices
  • Leave out the feta for a dairy-free version

Make Ahead Tips

  • Roast the sweet potatoes up to 3 days in advance and store in the fridge
  • Make the dressing ahead and store separately
  • Assemble everything except the avocado ahead of time — add it fresh before serving

How to Make Roasted Sweet Potato Black Bean Salad

Step 1: Prep and Roast the Sweet Potatoes

Preheat oven to 425°F. On a baking sheet lined with parchment paper, toss 2 peeled and cubed medium sweet potatoes with 1 tablespoon olive oil, 1 teaspoon cumin, ½ teaspoon chili powder, and ¼ teaspoon salt. Spread them out evenly in a single layer.

Step 2: Roast Until Golden

Roast the sweet potatoes in the oven for 25 minutes, flipping halfway through, until golden and tender with crisp edges.

Step 3: Make the Dressing

In a small bowl, whisk together the juice of 1 lime, 2 tablespoons olive oil, ¼ teaspoon salt, and a few grinds of black pepper.

Step 4: Combine the Salad

In a large mixing bowl, add the roasted sweet potatoes, 1 can of rinsed and drained black beans, ½ thinly sliced red onion, and ¼ cup chopped fresh cilantro. Drizzle with the dressing and toss gently.

Step 5: Add Avocado and Feta

Right before serving, gently fold in 1 diced avocado and sprinkle ¼ cup crumbled feta over the top.

Scoop the salad into a wide, shallow serving bowl. Serve warm, at room temp, or chilled.

Roasted Sweet Potato Black Bean Salad

Leftovers and Storage

Store leftovers in an airtight container in the fridge for up to 4 days. For best texture, store the avocado separately and add it just before eating. This salad doesn’t freeze well, but it does hold up great in the fridge for lunches or dinners throughout the week.

Macros (per serving, approx.)

  • Calories: 340
  • Protein: 9g
  • Carbs: 42g
  • Fat: 15g
  • Fiber: 10g

Why This Recipe Works (Quick Science)

Roasting the sweet potatoes caramelizes their natural sugars, giving a deeper flavor than boiling or steaming. The acidity of lime juice balances the sweetness, and the fats from olive oil and avocado help absorb fat-soluble vitamins from the veggies.

Common Mistakes

  • Not roasting the sweet potatoes long enough – You want golden edges, not mushy cubes.
  • Overmixing the salad – It can make the avocado turn to mush.
  • Adding dressing too early – Wait until just before serving to keep everything fresh.

What to Serve With

  • Grilled chicken or shrimp
  • Cornbread or warm tortillas
  • A big pitcher of iced tea or sparkling water with lime

FAQ

Can I eat this warm or cold?
Both! It’s great either way.

Can I use canned sweet potatoes?
Fresh roasted is best, but in a pinch, yes — just rinse and pat them dry before using.

How long does it last in the fridge?
Up to 4 days in an airtight container.

Can I make it without feta?
Absolutely — just leave it out or sub with avocado or a dairy-free cheese.

Conclusion

I hope you fall in love with this roasted sweet potato black bean salad like I did. It’s simple, fresh, and bursting with flavor. If you try it, leave a comment and tell me how it went or ask anything — I’d love to hear how you made it your own!

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