Oven-Baked Sweet Potato and Black Bean Salad

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-14 · Updated 2026-04-14

A hearty, fiber-rich salad with roasted sweet potatoes and smoky black beans, brightened by fresh lime and avocado. This american-inspired salads (vegetarian) ready in about 50 minutes pairs sweet potatoes, olive oil, ground cumin into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 380 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. 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

• 3 medium, peeled and diced into 1/2-inch cubes sweet potatoes
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 (15 oz) can, rinsed and drained black beans
• 1, diced red bell pepper
• 1/4 cup, finely chopped red onion
• 2 tbsp lime juice
• 1/4 cup, chopped fresh cilantro
• 1/4 cup, diced avocado

Instructions

1. Step 1: Preheat oven to 425°F (220°C). Toss 3 medium sweet potatoes (diced into 1/2-inch cubes) with 2 tbsp olive oil, 1 tsp ground cumin, 1/2 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper on a baking sheet.
2. Step 2: Roast for 25-30 minutes, stirring once halfway through, until sweet potatoes are tender and edges are caramelized.
3. Step 3: In a large bowl, combine roasted sweet potatoes, 1 (15 oz) can black beans (rinsed and drained), 1 diced red bell pepper, and 1/4 cup finely chopped red onion.
4. Step 4: Whisk together 2 tbsp lime juice, 1/4 cup chopped cilantro, and 1/4 cup diced avocado. Pour over salad and toss gently until evenly coated.
5. Step 5: Serve warm or at room temperature.