Maple-Spiced Roasted Sweet Potato and Black Bean Salad

By AislePrompt Editorial · Published 2026-05-05 · Updated 2026-05-05

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Roasted sweet potatoes glazed with maple syrup and warming spices, tossed with black beans and a tangy lime dressing for a vibrant vegetarian salad. This Latin American-inspired Halloween recipe (vegetarian), ready in about 40 minutes, pairs sweet potatoes, maple syrup, ground cumin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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.

Prep: 10 min Cook: 30 min Serves 4 Latin American cuisine 280 cal/serving

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Ingredients

2 medium, peeled and cubed (about 3 cups) sweet potatoes
2 tbsp maple syrup
1 tsp ground cumin
1/2 tsp ground cinnamon
3 tbsp olive oil
1 can (15 oz), drained and rinsed black beans
1 small, diced red bell pepper
1/4 cup, chopped fresh cilantro
2 tbsp lime juice
1 tsp salt
1/2 tsp black pepper

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Instructions

Step 1: Preheat oven to 425°F. In a large bowl, toss 3 cups peeled and cubed sweet potatoes with 3 tbsp olive oil, 2 tbsp maple syrup, 1 tsp ground cumin, 1/2 tsp ground cinnamon, and 1 tsp salt until evenly coated.
Step 2: Spread sweet potatoes on a rimmed baking sheet in a single layer and roast for 25-30 minutes, turning halfway, until tender and caramelized at edges.
Step 3: In a large mixing bowl, combine 1 can (15 oz) drained and rinsed black beans, 1 small diced red bell pepper, and 1/4 cup chopped fresh cilantro.
Step 4: Add the roasted sweet potatoes to the bean mixture. Drizzle with 2 tbsp fresh lime juice and 1/2 tsp black pepper. Toss gently to combine all flavors.
Step 5: Serve the salad warm or at room temperature as a nutritious and colorful vegetarian main or side dish.