Harissa-Roasted Sweet Potato and Black Bean Salad

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Vibrant roasted sweet potatoes tossed with smoky harissa-spiced black beans and fresh herbs in a lemony dressing. This north african-inspired vegetarian (gluten-free, vegan) ready in about 45 minutes pairs medium, peeled and cubed sweet potatoes, (15 oz), drained 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 a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.

★ 4.2 (85 ratings) Prep: 20 min Cook: 25 min Serves 4 North African cuisine 300 cal/serving
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Ingredients

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.

Frequently asked questions

How long does Harissa-Roasted Sweet Potato and Black Bean Salad take to make?

Total time is about 45 minutes (20 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Harissa-Roasted Sweet Potato and Black Bean Salad?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (15 oz), drained black beans from drying out.

Can I substitute ingredients in Harissa-Roasted Sweet Potato and Black Bean Salad?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Harissa-Roasted Sweet Potato and Black Bean Salad for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Harissa-Roasted Sweet Potato and Black Bean Salad gluten-free?

Yes — this recipe is tagged gluten-free, vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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