Roasted Chili-Lime Sweet Potato and Black Bean Salad

By AislePrompt Editorial · Published 2026-06-05 · Updated 2026-06-05

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A vibrant roasted sweet potato and black bean salad tossed in a zesty chili-lime dressing, perfect for a hearty vegetarian meal. This Mexican-inspired vegan recipe, ready in about 35 minutes, pairs olive oil, ground chili powder, ground cumin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 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: 25 min Serves 4 Mexican cuisine 210 cal/serving

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Ingredients

2 cups sweet potatoes, peeled and diced into 1-inch cubes
2 tablespoons olive oil
1 teaspoon ground chili powder
1/2 teaspoon ground cumin
1/2 teaspoon salt
1 cup black beans, drained and rinsed
1/2 cup red bell pepper, diced
1/4 cup red onion, finely chopped
3 tablespoons fresh lime juice
1 teaspoon honey
1/4 cup fresh cilantro, chopped

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Instructions

Step 1: Preheat oven to 425°F. Toss 2 cups diced sweet potatoes with 2 tablespoons olive oil, 1 teaspoon ground chili powder, 1/2 teaspoon ground cumin, and 1/2 teaspoon salt until evenly coated. Spread on a baking sheet in a single layer.
Step 2: Roast sweet potatoes for 25 minutes, stirring halfway through, until tender and edges are slightly caramelized.
Step 3: In a large bowl, combine 1 cup drained black beans, 1/2 cup diced red bell pepper, and 1/4 cup finely chopped red onion.
Step 4: Whisk 3 tablespoons fresh lime juice with 1 teaspoon honey until smooth, then pour over bean mixture and toss to coat.
Step 5: Add roasted sweet potatoes to the bowl and gently toss all ingredients together. Sprinkle 1/4 cup chopped fresh cilantro on top before serving to brighten flavors.