Harissa-Roasted Sweet Potato and Black Bean Salad

By AislePrompt Editorial · Published 2026-04-23 · Updated 2026-04-23

Vibrant roasted sweet potatoes tossed with smoky harissa-spiced black beans and fresh herbs in a lemony dressing. This North African-inspired vegetarian recipe (gluten-free, vegan), ready in about 45 minutes, pairs sweet potatoes, black beans, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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, peeled and cubed sweet potatoes
• 1 can (15 oz), drained black beans
• 2 tbsp olive oil
• 1 tbsp harissa paste
• 1, juiced lemon
• 1/4 cup, finely diced red onion
• 1/2, diced cucumber
• 1/4 cup, chopped fresh cilantro
• 2 tbsp pumpkin seeds

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 425°F. Toss 2 medium cubed sweet potatoes with 1 tbsp olive oil, 1 tbsp harissa paste, and a pinch of salt on a baking sheet.
2. Step 2: Roast for 25-30 minutes, flipping once, until tender and caramelized.
3. Step 3: While sweet potatoes roast, combine 1 can drained black beans, 1/4 cup diced red onion, 1/2 diced cucumber, and 1/4 cup chopped cilantro in a large bowl.
4. Step 4: Whisk 1 tbsp lemon juice, 1 tbsp olive oil, and 1/4 tsp salt to make dressing. Pour over bean mixture and toss gently.
5. Step 5: Let roasted sweet potatoes cool slightly, then add to bean mixture. Toss to combine.
6. Step 6: Top with 2 tbsp toasted pumpkin seeds before serving.