Black Bean Salad with Roasted Sweet Potatoes | @naturallyella
This salad has been a staple in my kitchen for years. Back then, I was looking for an alternative to potato salad for a picnic when I stumbled upon this sweet potato salad from the New York Times. As I will make anything that contains sweet potatoes, cilantro, and black beans, I was immediately won over. As a result, this black bean salad gets made quite a bit in our house. Often, I eat it as is, serve it over grains, throw it in an omelette, or stuff it in a taco. It’s both versatile and full of flavor.

Step by Step

Black Bean Salad


While this salad is already a slight variation of the original recipe, I’ve found that the best variations are in how you can use this salad (besides just eating it). One note, if you’re in a hurry, you could always steam the sweet potatoes. But roasting them is really key to bringing out the flavor!

Tacos: Heat up a few tortillas, fill with this salad and top with avocado, cheese, and hot sauce. Instant dinner!

Eggs: Make scrambled eggs or an omelette and use this salad as filling (I recommend leaving out the pepitas for this variation).

Grain Bowl: Serve this salad atop grains. Then drizzle with an avocado cream sauce or a few dashes of hot sauce.

Black Bean Salad with Roasted Sweet Potatoes and Pepitas | @naturallyella

Black Bean Salad with Roasted Sweet Potatoes

Roasted Sweet Potato and Black Bean Salad

  • Author: Erin Alderson
  • Prep Time: 10 mins
  • Cook Time: 40 mins
  • Total Time: 50 minutes
  • Yield: 4 servings
  • Cuisine: Salad


The perfect picnic salad, this black bean salad is vegan and gluten-free made with roasted sweet potatoes, fresh cilantro, and an easy spiced dressing.


  • 1 lb sweet potatoes
  • 1 small red onion
  • 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 using canned
  • 1/2 cup cilantro
  • 1/4 cup pepitas


  1. Preheat oven to 400˚ F. Peel sweet potatoes, cut into 1/4 inch cubes and place on a sheet tray. Chop onion into 1/4 inch pieces and add to the tray. Drizzle 1 tablespoon olive oil on top and add 1/4 teaspoon of salt. Toss until sweet potatoes are well coated. Spread into a single layer and roast until sweet potatoes are tender and starting to brown, 35 to 40 minutes.
  2. While the sweet potatoes are roasting, combine remaining 2 tablespoons olive oil in a jar with the lime juice, 1 teaspoon lime zest, minced garlic, and chili powder. Shake well.
  3. Once sweet potatoes are done, transfer to a bowl. Add in the black beans, pepitas, and cilantro. Drizzle with the dressing and toss until salad is combined. This is best done with the sweet potatoes are still warm.


Tips & Tricks: Double the recipe to use in meals throughout the week.

Stock up: get the pantry ingredients you will need: Sweet Potatoes, Pepitas, Cilantro


  • Calories: 303
  • Sugar: 5.9
  • Sodium: 220
  • Fat: 14.5
  • Carbohydrates: 37.8
  • Fiber: 8.6
  • Protein: 8.5
  • Cholesterol: 0
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