Oven-Roasted Sweet Potato and Black Bean Salad with Cilantro Dressing

By AislePrompt Editorial · Published 2026-07-05 · Updated 2026-07-05

A hearty salad featuring oven-roasted sweet potatoes and black beans tossed with a zesty cilantro-lime dressing, perfect as a vegetarian main or side dish. This Mexican-inspired vegan recipe (vegetarian, gluten free), ready in about 45 minutes, pairs sweet potatoes, olive oil, ground cumin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 290 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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 medium (about 1 lb), peeled and cubed into 1/2-inch pieces sweet potatoes
• 3 tbsp divided olive oil
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1 tsp divided salt
• 1/2 tsp black pepper
• 1 1/2 cups drained and rinsed canned black beans
• 1 small diced red bell pepper
• 1/4 cup finely chopped red onion
• 1/2 cup packed fresh cilantro
• 3 tbsp lime juice
• 1 tsp honey
• 1 minced garlic clove

Sheet pans that don’t warp in a hot oven → Best Sheet Pans in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 425°F. Toss 2 medium peeled and cubed sweet potatoes with 2 tbsp olive oil, 1 tsp ground cumin, 1/2 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Spread on a baking sheet in a single layer.
2. Step 2: Roast sweet potatoes for 25-30 minutes, stirring halfway through, until tender and edges are caramelized.
3. Step 3: Meanwhile, prepare the dressing by blending 1/2 cup packed fresh cilantro, 3 tbsp lime juice, 1 tsp honey, 1 minced garlic clove, 1 tbsp olive oil, and 1/2 tsp salt until smooth.
4. Step 4: In a large bowl, combine 1 1/2 cups drained black beans, 1 small diced red bell pepper, 1/4 cup finely chopped red onion, and the roasted sweet potatoes.
5. Step 5: Pour the cilantro-lime dressing over the salad and toss gently to coat evenly before serving.