Name: Black Bean Sweet Potato Salad
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 pound sweet potato (peeled, diced into ¾inch or 2cm cubes); 1 tablespoon vegetable oil; ½ teaspoon ground cumin; ½ teaspoon paprika; ½ teaspoon garlic powder; ½ teaspoon salt; 1 ½ cups black beans (canned or cooked from dried); 1 red bell pepper (diced); 1 small red onion (finely chopped); 4 tablespoons fresh cilantro / coriander leaves (chopped); 2 tablespoons lime juice (about 1 lime); 1 tablespoon olive oil; 1 tablespoon red wine vinegar; ¼ teaspoon salt

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This colourful and nourishing salad is packed with black beans, roasted sweet potatoes and bell pepper in an easy lime dressing. If you are looking for a healthy lunch or quick meal, this simple black bean sweet potato salad is for you. It's a breeze to make and ready in under 30 minutes too!

Sweet potato and black bean salad garnished with a cilantro leaf and two slices of lime.

Table of Contents

Ingredient tips
Step by step pictures
Substitutions and variations
Serving
Storage
More salad recipes
📖 Recipe

Hearty black beans pair perfectly with roasted sweet potatoes and crunchy red peppers in this recipe! The sweet potato chunks are first tossed with spices - paprika, cumin and garlic powder - which make each tender piece so more-ish and tasty.

And the cilantro lime dressing is zingy and full of fresh flavours that make this whole dish irresistible!

I absolutely love to make a big double batch of this healthy salad for easy weekday meals because it's low on effort but high on satisfying flavours and textures.

Whether you make it as a quick meal for yourself, or to take to a BBQ or picnic, it's sure to be a huge hit!

This Black Bean and Sweet Potato Salad recipe is:

Flavourful
Refreshing
Nutrient-rich
Easy to make
Vegan-friendly
Gluten-free
And perfect for meal prep!

Ingredient tips

Here’s everything you need for this black bean salad recipe:

Ingredients on white surface: oil, sweet potato, red onion, paprika, garlic powder, cumin, red pepper, black beans, cilantro/coriander, lime, olive oil, red wine vinegar and salt.

Black Beans: You can use canned black beans for convenience or cook them from dried beans if preferred. Either way, remember to drain and rinse them thoroughly.

½ cup dried black beans = approximately 1 ½ cups of cooked beans or a drained 15-ounce can of beans

Step by step pictures

Here's a visual guide on how to make this yummy roasted sweet potato and black bean salad. For the full, adjustable and printable recipe, see the recipe card at the end of the post.

Sweet potato cubes covered in oil and spices in mixing bowl.

Step 1: In a large bowl, toss sweet potato cubes with vegetable oil, ground cumin, paprika, garlic powder and salt until evenly coated.

Roasted sweet potato cubes on a lined baking sheet.

Step 2: Roast the sweet potato cubes for about 20 - 25 minutes at 425°F / 220°C until tender with brown edges.

Black beans, diced red bell pepper, finely chopped red onion and chopped cilantro in a white bowl.

Step 3: While the sweet potatoes are roasting, combine black beans, diced red bell pepper, chopped red onion, and cilantro/coriander leaves in a salad bowl.

Step 4: Whisk together lime juice, olive oil, red wine vinegar, and salt to make the dressing.

Pouring dressing on to sweet potato, black beans, red pepper, red onion and cilantro in a white bowl.

Step 5: Once the sweet potatoes are roasted, add them to the salad bowl. Pour the dressing over the salad and gently toss to combine.

Substitutions and variations

We've kept the basic recipe for this salad pretty simple, but there's many ways you can make it your own! Try some of these ideas if you want to mix it up:

Bonus ingredients:

For more creaminess and healthy fats, you can add 1 diced avocado to the mix.
For extra vibrancy and sweetness, add up to ½ a cup or 85g cooked corn kernels.
For extra crunch, sprinkle toasted pumpkin seeds or sunflower seeds on top of the salad before serving.
To add some leafy greens, massaged kale, baby spinach or shredded romaine lettuce can be stirred in just before serving.

Substitutions:

Instead of red onion, you can use chopped green onions or spring onions.
Use butternut squash as an alternative to sweet potato.
If you don't like the flavour of cilantro / coriander leaves, the best substitute is fresh parsley.
If you don't have garlic powder to hand, then you can add 1 fresh garlic clove to the dressing as an alternative.
Instead of red wine vinegar, more fresh lime juice, lemon juice or apple cider vinegar can be used.

A white bowl filled with black bean and sweet potato salad next to a red cloth, salad servers, some cilantro and a lime half.

Serving

You can either eat this salad as soon as it's made, or enjoy it chilled.

For a more filling meal, combine it with a grain of your choice, such as brown rice or quinoa.

This salad also goes deliciously with salsa or tomatoes, inside a tortilla wrap or with some crunchy tortilla chips on the side!

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Give it a quick toss before serving to redistribute the dressing.

You can also store it in individual containers for easy grab-and-go lunches or dinners throughout the week.

Black beans, tender sweet potato chunks, crisp red pepper and red onion pieces in a juicy salad.

More salad recipes

I hope you loved this black bean salad with sweet potatoes! If you're looking for more vegan-friendly salad recipes to try, here are three delicious options:

Mango Salad

Pinto Bean Salad

Vegan Pasta Salad

📖 Recipe

Comments

5 from 1 vote (1 rating without comment)