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.

1 review

Roasted Sweet Potato and Black Bean Salad

Prep Time 10 mins Cook Time 40 mins Serves 2 servings     adjust servings Calories 303
Black Bean Salad with Roasted Sweet Potatoes

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.


Recipe Notes

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

Nutrition Facts
Serving Size
Amount Per Serving As Served
Calories 303 Calories from fat
% Daily Value
Total Fat 14.5 22%
Sodium 220 9%
Carbohydrate 37.8 13%
Dietary Fiber 8.6 34%
Sugars 5.9
Protein 8.5

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories 2000
Total Fat Less than 65g
Sat Fat Less than 25g
Cholesterol Less than 300mg
Sodium Less than 2,400mg
Total Carbohydrate 300g
Dietary Fiber 25g

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.

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