Introduction
Looking for a nutritious, colorful, and satisfying meal that’s perfect for any season? This Black Bean and Sweet Potato Salad combines the earthiness of black beans with the natural sweetness of roasted sweet potatoes to create a delightful combination of flavors and textures. I love how this salad works equally well as a main dish or side, and it’s packed with protein, fiber, and vitamins. The best part? It’s incredibly simple to make and can be enjoyed either warm or cold, making it perfect for meal prep or potlucks.
Ingredients
- 2 medium sweet potatoes, cut into 1-inch cubes
- 2 (15 oz) cans black beans, drained and rinsed
- 1 red bell pepper, diced
- 1/2 red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons olive oil
- 1 lime, juiced
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Toss sweet potato cubes with 1 tablespoon olive oil, salt, and pepper. Spread them evenly on the prepared baking sheet.
- Roast sweet potatoes for 25-30 minutes, stirring halfway through, until tender and lightly caramelized.
- While the potatoes are roasting, combine black beans, diced bell pepper, and red onion in a large bowl.
- In a small bowl, whisk together remaining olive oil, lime juice, cumin, and chili powder.
- Once the sweet potatoes are done, let them cool for 5-10 minutes.
- Add the roasted sweet potatoes to the bean mixture.
- Pour the dressing over the salad and toss gently to combine.
- Fold in fresh cilantro and adjust seasoning to taste.
Cook Time and Serving Size
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6
Recipe Notes
- Make sure not to overcrowd the sweet potatoes on the baking sheet – they need space to roast properly and caramelize.
- For meal prep, store the dressing separately and add it just before serving to maintain optimal texture.
- This salad can be stored in an airtight container in the refrigerator for up to 4 days.
- To make it spicier, add a diced jalapeño or increase the chili powder.
- For extra protein, you can add quinoa or serve it with grilled chicken.
- If you’re not a fan of cilantro, substitute with fresh parsley.
- The sweet potatoes should be cut into uniformly sized pieces to ensure even cooking.
Black Bean and Sweet Potato Salad
A nutritious, colorful, and satisfying meal that's perfect for any season. This salad combines the earthiness of black beans with the natural sweetness of roasted sweet potatoes.
Ingredients
- 2 medium sweet potatoes cut into 1-inch cubes
- 2 15 oz cans black beans, drained and rinsed
- 1 red bell pepper diced
- 1/2 red onion finely chopped
- 1/4 cup fresh cilantro chopped
- 2 tablespoons olive oil
- 1 lime juiced
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Toss sweet potato cubes with 1 tablespoon olive oil, salt, and pepper. Spread them evenly on the prepared baking sheet.
- Roast sweet potatoes for 25-30 minutes, stirring halfway through, until tender and lightly caramelized.
- While the potatoes are roasting, combine black beans, diced bell pepper, and red onion in a large bowl.
- In a small bowl, whisk together remaining olive oil, lime juice, cumin, and chili powder.
- Once the sweet potatoes are done, let them cool for 5-10 minutes.
- Add the roasted sweet potatoes to the bean mixture.
- Pour the dressing over the salad and toss gently to combine.
- Fold in fresh cilantro and adjust seasoning to taste.
