Roasted Sweet Potato Black Bean Salad
A colorful, nutrient-dense salad featuring roasted sweet potatoes, black beans, fresh cilantro, and crunchy pepitas, tossed in a zesty lime and chili dressing. Perfect warm or chilled, this plant-based salad is high in protein and fiber, quick to prepare, and ideal for meal prep or a light, satisfying lunch.
Equipment
- 1 sheet tray
- 1 Mixing Bowl
- 1 Small Jar (for dressing)
- Knife and cutting board
- Measuring Cups and Spoons
- Spoon or spatula for tossing
Ingredients
- 1 lb sweet potatoes peeled and diced
- 1 small red onion chopped
- 3 tablespoons olive oil divided
- 1/4 teaspoon salt
- Juice and zest from 1 lime
- 1 clove garlic minced
- 1/2 teaspoon chili powder
- 1 cup cooked black beans drained and rinsed if canned
- 1/2 cup fresh cilantro chopped
- 1/4 cup pepitas
Instructions
- Preheat the Oven for Roasting: Start by setting your oven to 400°F (200°C) to ensure it reaches the ideal roasting temperature while you prepare the vegetables. Preheating is crucial because it allows the sweet potatoes to cook evenly and develop a caramelized exterior without becoming mushy inside.
- Prepare the Sweet Potatoes: Peel 1 pound of sweet potatoes and cut them into uniform 1/4-inch cubes. Uniformity ensures even roasting so that every cube is tender and slightly crisp on the edges. Place the diced sweet potatoes in a large sheet tray, leaving enough space between pieces to avoid overcrowding, which can cause steaming instead of roasting.
- Chop the Onion: Take 1 small red onion and cut it into 1/4-inch pieces, similar in size to the sweet potatoes. This will ensure the onion cooks evenly alongside the sweet potatoes, softening and slightly caramelizing without burning. Add the onion to the sheet tray with the sweet potatoes.
- Season and Toss the Vegetables: Drizzle 1 tablespoon of olive oil over the sweet potatoes and onions. Sprinkle 1/4 teaspoon of salt evenly across the tray. Use a spoon or spatula to gently toss everything together, making sure every piece is coated with oil and salt. This helps the vegetables roast evenly and enhances their natural sweetness.
- Roast Until Tender and Golden: Place the sheet tray in the preheated oven. Roast the sweet potatoes and onions for 35–40 minutes, checking occasionally. Use a spatula to turn the vegetables halfway through roasting to ensure even browning. The sweet potatoes are done when they are fork-tender and slightly caramelized around the edges.
- Prepare the Dressing: While the vegetables are roasting, make the zesty lime dressing. In a small jar or bowl, combine 2 tablespoons of olive oil, juice and zest of 1 lime, 1 minced garlic clove, and 1/2 teaspoon chili powder. Shake or whisk thoroughly until the ingredients are fully emulsified and fragrant. The lime juice provides brightness, while the garlic and chili add depth and subtle heat.
- Assemble the Salad Base: Once the sweet potatoes and onions are roasted, transfer them to a large mixing bowl. Allow them to cool slightly for a few minutes so they are warm but not piping hot, which helps prevent wilting the fresh ingredients added next.
- Add Black Beans: Measure 1 cup of cooked black beans (drained and rinsed if using canned) and add them to the bowl with the warm roasted vegetables. The black beans provide a hearty, protein-rich element that makes this salad more satisfying and nutritionally balanced.
- Incorporate Fresh Herbs and Crunch: Add 1/2 cup of chopped fresh cilantro for herbal freshness and 1/4 cup of pepitas for crunch and healthy fats. Gently fold these ingredients into the warm sweet potatoes and black beans, taking care not to break up the roasted cubes.
- Dress and Toss Thoroughly: Pour the prepared lime-chili dressing over the entire salad. Using a large spoon or spatula, toss the salad gently but thoroughly, ensuring every cube and bean is lightly coated with the zesty dressing. This step allows the flavors to meld while keeping the salad vibrant and colorful.
- Serve Warm or Room Temperature: This salad is best served warm, allowing the roasted sweet potatoes to shine, but it can also be enjoyed at room temperature or chilled for meal prep. Portion into bowls or a serving platter, and garnish with a few extra pepitas or a sprig of cilantro if desired.
- Optional Meal Prep Tip: For make-ahead convenience, store the salad in an airtight container in the refrigerator for up to 3 days. Keep the dressing separate if you prefer the roasted sweet potatoes to remain slightly firmer when reheating. This makes it a perfect, ready-to-go lunch or side dish for the week.
Notes
- Roasting sweet potatoes until lightly caramelized brings out their natural sweetness and enhances texture.
- Use fresh, firm sweet potatoes for the best results—older or soft ones may become mushy when roasted.
- Black beans can be canned or freshly cooked; rinsing canned beans removes excess sodium and improves flavor.
- Pepitas add crunch, healthy fats, and a subtle nutty taste—toast lightly for extra depth.
- This salad is versatile: double the batch for meal prep or serve as a side with grilled protein.
