No-Brainer Sweet Potato and Black Bean Salad

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

A protein-packed salad with roasted sweet potatoes, black beans, and a zesty lime-cilantro dressing. This latin american-inspired no cook (vegetarian) ready in about 45 minutes pairs sweet potatoes, black beans, red onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 385 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.

★ 4.2 (11 ratings) Prep: 20 min Cook: 25 min Serves 4 Latin American cuisine 385 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Bakeware & baking tools → Shop all kitchen tools →

Instructions

  1. Step 1: Preheat oven to 400°F (200°C). Peel and dice 2 medium sweet potatoes into 1/2-inch cubes. Toss with 1 tbsp olive oil, 1/2 tsp salt, 1 tsp cumin, and 1/2 tsp chili powder.
  2. Step 2: Spread sweet potatoes on a baking sheet and roast for 25 minutes, stirring once, until golden and tender.
  3. Step 3: While potatoes roast, drain and rinse 1 can (15 oz) black beans. Finely chop 1/4 cup red onion and 1/2 cup cilantro.
  4. Step 4: In a small bowl, whisk together 2 tbsp lime juice, 1 tbsp olive oil, 1/2 tsp salt, and remaining cumin and chili powder.
  5. Step 5: Toss roasted sweet potatoes with black beans, red onion, and cilantro. Pour dressing over and mix gently.
  6. Step 6: Slice 1 medium avocado and arrange on top. Serve immediately.

Frequently asked questions

How long does No-Brainer Sweet Potato and Black Bean Salad take to make?

Total time is about 45 minutes (20 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 No-Brainer 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 No-Brainer 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 No-Brainer 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 No-Brainer 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.

What others are saying

Related recipes