This is the BEST Sweet Potato Black Bean Salad complete with savory roasted sweet potatoes, black beans, and pickled red onions. The cilantro-lime dressing whips together quickly in the blender and is the best complement to the potatoes and beans.
Try some of our other favorite sweet potato salad recipes like this Wild Rice Salad or Sweet Potato-Quinoa Salad.
What Flavors Go Well With Sweet Potatoes?
It’s no secret I’m obsessed with sweet potatoes — they’re my favorite ingredient for any vegetarian dish! So when creating my dream-come-true savory Sweet Potato Salad, I went to a personal and reader favorite — these Sweet Potato Burrito Bowls–for the perfect flavor inspiration:
- Savory black beans
- Creamy avocado
- Sharp and slightly sweet pickled red onions
- The perfect Mexican-inspired seasoning blend including paprika, chili powder, and cumin
- And the dreamiest, creamiest (and secretly healthy) cilantro-lime sauce!
The sauce is thicker and creamier than most dressings which we love on this salad. It gives a heartier texture and clings perfectly to every veggie!
Quick Tip
Love making beans from scratch? Then you’ve got to try our homemade Black Beans — they’d be great in this salad!
How Do I Make Sweet Potato Black Bean Salad?
We start with some quick pickled onions. By that time, the oven is preheated and we can roast the sweet potatoes. While those are in the oven, we whip together the rest of the salad components. This is a recipe where the prep flows nicely and efficiently! A few tips:
- The dressing can be made ahead of time. It thickens as it sits, so thin it with an extra tablespoon (or two) of lime juice or water.
- Spread the potatoes across the tray, taking care not to overcrowd the pan. The more space the sweet potatoes have (the less crowded they are), the better they roast and the yummier they’ll taste. When vegetables are overlapping on a sheet pan, they end up steaming instead of roasting. Additionally, the bigger the pan, the quicker the sweet potatoes will roast!
[/quicktip] Even though we roast the potatoes, this is a cold recipe — so let the potatoes cool down to room temperature for serving! [/quicktip]
How Do You Dress Up A Sweet Potato?
- With a unique way of cutting sweet potatoes, that’s how! Instead of dicing the potatoes for this salad, we cut them into thin wedges. It looks unique and tastes amazing– every edge gets nicely caramelized in the oven. Looking to cut prep time? Use a mandoline slicer!
- And also with an amazing seasoning blend! After the potatoes are prepped, we toss them with the perfect seasoning blend giving them a great savory flavor.
Do You Eat Sweet Potato Skin?
Yes, you can! Not only will it save a bit of prep time, but it can also add a nice textural component to the salad. The skins of sweet potatoes also offer nutritional benefits.
That said, if you don’t love the skins, peel the potatoes first for this salad. It works either way.
Variations
What Protein Goes With Sweet Potatoes?
The black beans in this salad are a great source of protein. You could add in another can for even more protein or even a can of chickpeas.
If you want to add even more protein to this easy salad recipe, I’d suggest preparing this Chicken Taco Marinade. Grill up the chicken and serve it on the side or diced and added to the salad.
Is Sweet Potato Black Bean Salad Good For You?
Sweet potatoes are an excellent source of vitamin A which helps as a defense for your immune system and keeps your eyes healthy!
Also, the cilantro-lime sauce that tops this salad is not only ridiculously flavorful but it’s packed with good real ingredients! The “secret” ingredient (cashews) offers a wonderful creaminess and flavor, so we don’t need to rely on loads of mayo or sour cream.
Storage
Sweet Potato Black Bean Salad Storage
This salad is best the same day it’s made, but we also enjoy it the next day! The sweet potatoes are soft (no longer crisp/caramelized) so it’s a different texture, but it still has lovely flavors. If you’re storing leftovers, keep the dressing and avocado separate, and combine right before serving.
Roasted Sweet Potato Salad will store well for 2-3 days in an airtight container in the fridge.
More Sweet Potato Recipes
- Sweet Potato Black Bean Burger with avocado
- Sweet Potato Pasta with a creamy goat cheese sauce
- Panang Curry with sweet potatoes
- Sweet Potato Nachos with a quick chili-lime sauce
- Kidney Bean Bowls with roasted sweet potatoes and couscous
Sweet Potato Black Bean Salad
Equipment
- large sheet pan, 15 x 21-inch
- High powered blender or food processor
Ingredients
Quick Pickled Shallots
- 2 tablespoons red wine vinegar
- 1/2 teaspoon salt
- 1-1/2 teaspoons granulated sugar
- 3 ounces shallots 1 cup thinly sliced
Sauce
- 1 lime
- 1/2 cup loosely packed cilantro
- 2 tablespoons seeded and coarsely chopped jalapeño
- 1/2 cup raw cashews see note 1
- 1-1/2 teaspoons minced garlic
- 3 tablespoons olive oil
- 1/3 cup water
Instructions
- Preheat oven to 425°F. Soak cashews if needed (see note 1).
- Quick pickle shallots: In a wide-mouth jar, add red wine vinegar, salt, and sugar. Stir to dissolve sugar. Add thinly sliced shallots. Seal and shake. (Or add all together in a bowl, stirring occasionally.) Let stand at room temperature, shaking occasionally, until sweet potatoes are done roasting.
- Wash potatoes and cut in half lengthwise. Cut in half again to get 4 long wedges. Slice the long pieces into 1/4-inch thick pieces and add to an extra-large (15x21-inch) sheet pan. Drizzle on 2 tablespoons oil, then add all seasonings. Season to taste with salt and pepper (I add 1 teaspoon salt and 1/4 teaspoon pepper). Toss to coat, then space out so potatoes have plenty of room (see note 2). Roast 15 minutes, remove, flip, and roast another 15–20 minutes or until crisp-tender and nicely charred. Remove from oven and push potatoes to one side of the pan. Dump drained and rinsed beans on the other side and let stand 1 minute before tossing the two together.
- While potatoes are roasting, make the sauce. Add zest of 1 lime and 2 tablespoons lime juice along with all other sauce ingredients to a high-powered blender or food processor. Season to taste (I add 1/2 teaspoon salt and 1/4 teaspoon pepper). Blend or pulse until you get a smooth sauce. Taste, adjust, and refrigerate until ready to use. (The sauce thickens as it stands; add a splash more lime juice or water to thin.)
- Layer sweet potatoes and black beans on a salad platter. Use a fork to pick up shallots from the jar (leaving the liquid behind) and add. Add diced avocado (if using), then sprinkle optional chopped pistachios over everything. Drizzle on the sauce to desired preference. Enjoy promptly!
Video
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
