Herb-Roasted Sweet Potato and Black Bean Salad

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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.

Prep: 15 min Cook: 25 min Serves 4 Latin American cuisine 310 cal/serving
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Ingredients

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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.

Frequently asked questions

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

Total time is about 40 minutes (15 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 Herb-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 sweet potatoes from drying out.

Can I substitute ingredients in Herb-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 Herb-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.

What goes well with Herb-Roasted Sweet Potato and Black Bean Salad?

Latin American salads like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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