Herb-Roasted Sweet Potato and Black Bean Salad

By AislePrompt Editorial · Published 2026-04-17 · Updated 2026-04-17

Warm roasted sweet potatoes and black beans tossed with lime vinaigrette and fresh herbs. This Latin American-inspired salad recipe, ready in about 40 minutes, pairs sweet potatoes, black beans, olive oil 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 310 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, cubed 1/2-inch sweet potatoes
• 1 can (15 oz, drained) black beans
• 2 tbsp olive oil
• 2 tbsp lime juice
• 1 tsp cumin
• 1/4 cup, finely diced red onion
• 1/4 cup, chopped cilantro
• 1, diced avocado

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

Instructions

1. Step 1: Toss 2 medium cubed sweet potatoes with 1 tbsp olive oil, 1 tsp cumin, and salt. Spread on a sheet pan and roast at 400°F for 25 minutes until tender and slightly caramelized.
2. Step 2: Whisk 2 tbsp lime juice, 1 tbsp olive oil, and 1/2 tsp cumin in a small bowl for the dressing.
3. Step 3: In a large bowl, combine roasted sweet potatoes, 1 can drained black beans, 1/4 cup diced red onion, and 1/4 cup chopped cilantro. Drizzle with dressing and toss gently. Top with 1 diced avocado just before serving.