Description
Vibrant and nutritious roasted sweet potato black bean salad with caramelized sweet potatoes, protein-rich black beans, and fresh vegetables. Perfect for meal prep or fresh serving.
Ingredients
3 large sweet potatoes, peeled and cubed (1-inch pieces)
2 tablespoons olive oil
1 teaspoon cumin
1/2 teaspoon smoked paprika
1 teaspoon kosher salt
1/4 teaspoon black pepper
2 cans (15 oz each) black beans, drained and rinsed
1 red bell pepper, diced
1/2 red onion, finely chopped
1/4 cup fresh cilantro, chopped
2 tablespoons pumpkin seeds (pepitas)
3 tablespoons lime juice
2 tablespoons olive oil (for dressing)
1 tablespoon honey
2 cloves garlic, minced
1/2 teaspoon ground cumin (for dressing)
Instructions
1. Preheat oven to 425°F and line baking sheet with parchment paper.
2. Cube sweet potatoes uniformly and pat dry with paper towels.
3. Toss sweet potato cubes with 2 tablespoons olive oil, cumin, paprika, salt, and pepper.
4. Spread in single layer on baking sheet, ensuring pieces don’t touch.
5. Roast 20-25 minutes, flipping halfway through, until edges are caramelized.
6. While sweet potatoes cool, prepare remaining ingredients and whisk dressing.
7. Combine cooled sweet potatoes with black beans, vegetables, and herbs.
8. Add dressing gradually, tossing gently to avoid breaking sweet potato pieces.
9. Taste and adjust seasoning as needed before serving.
Notes
Sweet potatoes can be roasted up to 2 days ahead and stored covered in refrigerator.
Salad flavors actually improve when made 4-24 hours ahead.
For extra protein, add quinoa, nuts, or seeds.
Store completed salad in refrigerator up to 4 days.
- Prep Time: 15
- Cook Time: 25
- Category: Salad
- Method: Roasted
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 285
- Sugar: 8g
- Sodium: 420mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 12g
- Protein: 10g
- Cholesterol: 0mg
Keywords: roasted sweet potato salad, black bean salad, healthy meal prep, vegan salad