Roasted Sweet Potato Black Bean Salad
This Roasted Sweet Potato Black Bean Salad is a vibrant, nutrient-packed dish that’s perfect for healthy lunches, meal prep, or as a hearty side. Sweet potatoes are roasted until caramelized, then tossed with protein-rich black beans, fresh vegetables, and a zesty lime dressing.Naturally gluten-free and vegan-friendly, it’s flavorful, satisfying, and easy to customize with your favorite add-ins.
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
Optional toppings:
- 1 avocado cubed
- 2 tablespoons pumpkin seeds
- ¼ cup crumbled feta cheese
Instructions
- Preheat the oven to 425°F (220°C) for optimal caramelization.
- Prepare the sweet potatoes: Wash, peel if desired, and cut into ½-inch cubes. Toss with olive oil, salt, pepper, and a pinch of cumin or smoked paprika.
- Roast the sweet potatoes: Spread in a single layer on a baking sheet. Roast for 25–30 minutes, flipping halfway through, until golden and tender.
- Prep the black beans: Drain and rinse canned beans to remove excess sodium.
- Chop the vegetables: Dice bell peppers, slice onions thin, and prepare any other fresh ingredients.
- Make the dressing: Whisk together lime juice, olive oil, honey or maple syrup, cumin, salt, and pepper. Adjust seasoning to taste.
- Assemble the salad: In a large bowl, combine roasted sweet potatoes, black beans, and fresh vegetables. Pour over the dressing and toss gently.
- Serve immediately or store for later. Garnish with avocado, pumpkin seeds, or cilantro just before serving.