EV-Ready Sweet Potato & Black Bean Salad

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

A vibrant, protein-packed salad with roasted sweet potatoes, black beans, and a zesty lime-cilantro dressing—perfect for eco-conscious eating. This vegetarian-inspired salads (vegetarian) ready in about 45 minutes pairs medium sweet potatoes, olive oil, (15 oz) black beans into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 320 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 medium sweet potatoes
• 1 tbsp olive oil
• 1 can (15 oz) black beans
• 1 red bell pepper
• 1/4 cup red onion
• 1/4 cup fresh cilantro
• 2 tbsp lime juice
• 1 tbsp apple cider vinegar
• 1 tsp maple syrup
• 1/2 tsp cumin
• 1/4 tsp salt
• 1/8 tsp pepper

Instructions

1. Step 1: Preheat oven to 425°F. Peel and dice 2 medium sweet potatoes into 1/2-inch cubes, toss with 1 tbsp olive oil, and spread on a baking sheet. Roast for 25 minutes until tender and slightly caramelized.
2. Step 2: Drain and rinse 1 can (15 oz) black beans. Finely chop 1 red bell pepper and 1/4 cup red onion.
3. Step 3: In a small bowl, whisk 2 tbsp lime juice, 1 tbsp apple cider vinegar, 1 tsp maple syrup, 1/2 tsp cumin, 1/4 tsp salt, and 1/8 tsp pepper to make the dressing.
4. Step 4: In a large bowl, combine roasted sweet potatoes, drained black beans, chopped bell pepper, red onion, and 1/4 cup fresh cilantro. Drizzle with dressing and toss gently until evenly coated.
5. Step 5: Chill for 1 hour before serving to let flavors meld, then adjust seasoning if needed.