Roasted Amarillo Sweet Potato and Black Bean Salad

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

A vibrant roasted sweet potato and black bean salad with Amarillo chili oil dressing and fresh herbs for a nutritious vegetarian dish. This mediterranean-inspired vegetarian (vegetarian) ready in about 40 minutes pairs (15 oz), drained and rinsed black beans, medium diced red bell pepper, small diced red onion 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 Mediterranean cuisine 280 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 425°F. Toss 2 medium cubed sweet potatoes with 2 tbsp olive oil, 1 tsp salt, 1/2 tsp black pepper, and 1 tsp ground cumin on a baking sheet.
  2. Step 2: Roast sweet potatoes for 25-30 minutes, turning halfway, until tender and golden at edges.
  3. Step 3: In a large bowl, combine roasted sweet potatoes, 1 can drained black beans, 1 diced red bell pepper, and 1 small diced red onion.
  4. Step 4: Whisk together 1 tbsp olive oil, 2 tbsp Amarillo chili oil, and 2 tbsp fresh lime juice until emulsified.
  5. Step 5: Pour dressing over salad and toss gently with 1/4 cup chopped fresh cilantro until well mixed.
  6. Step 6: Serve warm or at room temperature as a hearty vegetarian main or side salad.

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Frequently asked questions

How long does Roasted Amarillo 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 Roasted Amarillo 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 medium diced red bell pepper from drying out.

Can I substitute ingredients in Roasted Amarillo 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 Roasted Amarillo 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 Roasted Amarillo 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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