Description
Get ready to fall in love with this Roasted Sweet Potato Black Bean Salad – a vibrant, nutrient-packed dish that’s as delicious as it is colorful. This salad combines sweet roasted potatoes, creamy black beans, juicy corn, and crunchy peppers tossed in a zesty lime dressing. It’s the perfect option whether you’re looking for a quick lunch, a healthy snack, or fresh dinner ideas. This easy recipe is gluten-free, vegan, and loaded with plant-based protein, making it a go-to for meal prep or potlucks. Great for anyone seeking food ideas that are flavorful, balanced, and ready in under an hour.
Ingredients
2 medium sweet potatoes, peeled and cubed
1 tablespoon olive oil
1 teaspoon cumin
1 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
1 1/2 cups cooked black beans, rinsed and drained
1 red bell pepper, diced
1/2 cup corn kernels (fresh, canned, or thawed frozen)
1/4 cup red onion, finely chopped
1/4 cup fresh cilantro, chopped
2 tablespoons lime juice
1 tablespoon olive oil (for dressing)
1/4 teaspoon cumin (for dressing)
1/4 teaspoon smoked paprika (for dressing)
Salt and pepper to taste
Instructions
1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Toss cubed sweet potatoes with olive oil, cumin, smoked paprika, salt, and pepper. Spread on the baking sheet.
3. Roast for 25-30 minutes, flipping halfway through, until tender and golden.
4. While potatoes roast, prepare other ingredients: dice bell pepper and onion, rinse beans, chop cilantro, and prepare corn.
5. In a small bowl, whisk together lime juice, olive oil, cumin, smoked paprika, salt, and pepper for the dressing.
6. In a large mixing bowl, combine roasted sweet potatoes, black beans, corn, red bell pepper, and red onion.
7. Pour the dressing over the salad and toss gently to coat.
8. Stir in chopped cilantro just before serving.
9. Taste and adjust seasoning if needed.
10. Serve warm, at room temperature, or chilled.
Notes
Roast sweet potatoes until slightly caramelized for best flavor and texture.
Add chopped jalapeño or cayenne for a spicy variation.
Store leftovers in an airtight container for up to 4 days in the fridge.
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 7g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg
Keywords: easy dinner, healthy salad, sweet potato salad, vegan meal, quick lunch, gluten-free salad