Maple-Roasted Sweet Potato and Black Bean Salad

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-01 · Updated 2026-04-01

Warm, sweet potatoes and protein-packed black beans tossed in a maple-balsamic dressing over peppery greens. This american-inspired vegetarian ready in about 40 minutes pairs sweet potatoes, black beans, baby spinach for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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 cups sweet potatoes
• 1 can black beans
• 4 cups baby spinach
• 2 tbsp maple syrup
• 1 tbsp balsamic vinegar
• 1 tbsp olive oil
• 1/4 cup red onion
• 1/4 cup chopped pecans
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Preheat oven to 400°F (200°C). Peel and dice sweet potatoes into 1/2-inch cubes. Toss with 1 tbsp olive oil, 1/4 tsp salt, and 1/4 tsp black pepper on a baking sheet.
2. Step 2: Roast for 20-25 minutes until tender and caramelized around the edges, stirring once halfway through.
3. Step 3: While potatoes roast, drain and rinse black beans. In a small bowl, whisk together 2 tbsp maple syrup, 1 tbsp balsamic vinegar, 1 tbsp olive oil, 1/4 tsp salt, and 1/4 tsp black pepper until emulsified.
4. Step 4: In a large bowl, combine roasted sweet potatoes, black beans, 1/4 cup minced red onion, and 4 cups baby spinach. Pour dressing over salad and toss gently until evenly coated. Top with chopped pecans just before serving.