This vibrant Vegan Black Bean and Sweet Potato Salad is a wholesome, nutrient-packed dish bursting with flavor and color. Perfect for lunch, dinner, or meal prep, it combines hearty roasted sweet potatoes, protein-rich black beans, and fresh vegetables like bell peppers, red onions, and cherry tomatoes. Tossed in a zesty lime-cumin dressing, this salad offers a delightful balance of sweet, savory, and tangy notes.
Gluten-free and plant-based, it’s ideal for those following a vegan lifestyle or anyone looking for a satisfying, healthy meal. Whether served warm or chilled, this salad is both comforting and refreshing—a great addition to your weekly meal rotation, potluck, or picnic spread.
Ingredients
- 1 pound sweet potatoes, peeled and cut into 3/4-inch cubes
- 3 tablespoons olive oil, divided
- ½ teaspoon ground cumin, or more to taste
- ¼ teaspoon red pepper flakes (Optional)
- coarse salt and ground black pepper to taste
- 2 tablespoons freshly squeezed lime juice
- 1 (14.5 ounce) can black beans, rinsed and drained
- ½ red onion, finely chopped
- ½ cup chopped fresh cilantro
Instructions
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Preheat the oven to 450 degrees F (230 degrees C).
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Drizzle sweet potatoes with 1 tablespoon olive oil on a rimmed baking sheet; season with cumin, pepper flakes, salt, and black pepper. Toss until evenly coated.
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Roast in the preheated oven on the lower rack, stirring halfway through, until sweet potatoes tender, 25 to 35 minutes.
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Whisk remaining 2 tablespoons olive oil and lime juice together in a large bowl; season with salt and black pepper. Add sweet potatoes, black beans, onion, and cilantro; gently toss to coat.
