Maple-Spiced Roasted Sweet Potato and Black Bean Salad

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

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 (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

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Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Step 5: Serve the salad warm or at room temperature as a nutritious and colorful vegetarian main or side dish.

Frequently asked questions

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

Total time is about 40 minutes (10 min prep + 30 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-Spiced 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 Maple-Spiced 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 Maple-Spiced 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.

Is Maple-Spiced Roasted Sweet Potato and Black Bean Salad vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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