Maple-Glazed Sweet Potato & Black Bean Salad
A vibrant, protein-packed salad with roasted sweet potatoes, creamy black beans, and a tangy maple-balsamic dressing for a satisfying lunch or dinner. This american-inspired vegetarian (high-protein, vegan) ready in about 40 minutes pairs olive oil, salt, (15 oz), rinsed and drained black beans for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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. 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 large, peeled and diced into 1/2-inch cubes sweet potatoes
- 2 tbsp olive oil
- 1/2 tsp salt
- 1 can (15 oz), rinsed and drained black beans
- 1 cup, thawed frozen corn
- 1, diced red bell pepper
- 1/4 cup apple cider vinegar
- 2 tbsp pure maple syrup
- 1 tbsp Dijon mustard
- 1/4 cup olive oil
- 2 cups mixed greens
- 1/4 cup pumpkin seeds
Instructions
- Step 1: Preheat oven to 425°F. Toss 2 cups diced sweet potatoes with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Spread on a baking sheet and roast for 25 minutes until tender and caramelized.
- Step 2: Whisk together 1/4 cup apple cider vinegar, 2 tbsp pure maple syrup, 1 tbsp Dijon mustard, and 1/4 cup olive oil in a small bowl until emulsified.
- Step 3: In a large bowl, combine roasted sweet potatoes, 1 can rinsed black beans, 1 cup corn, and 1 diced red bell pepper. Pour dressing over and toss to coat evenly.
- Step 4: Divide mixed greens between 4 plates, top with sweet potato mixture, and sprinkle with 1/4 cup pumpkin seeds.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Maple-Glazed Sweet Potato & 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 Maple-Glazed Sweet Potato & 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 olive oil from drying out.
Can I substitute ingredients in Maple-Glazed Sweet Potato & 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 Maple-Glazed Sweet Potato & 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 Maple-Glazed Sweet Potato & Black Bean Salad high-protein?
Yes — this recipe is tagged high-protein, vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
- ★★☆☆☆
The proportions seem off. Way too much of some ingredients.
- ★★☆☆☆
The proportions seem off. Way too much of some ingredients.
