Roasted Kidney Bean and Sweet Potato Salad with Cumin Dressing

By AislePrompt Editorial · Published 2026-06-08 · Updated 2026-06-08

A warm salad combining roasted kidney beans and sweet potatoes, tossed in a fragrant cumin and lemon dressing for a hearty, healthy meal. This Mediterranean-inspired vegetarian recipe, ready in about 35 minutes, pairs canned kidney beans, sweet potato, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 2, 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.

Ingredients

• 1 cup, drained and rinsed canned kidney beans
• 1 medium (about 200g), peeled and cubed sweet potato
• 2 tbsp olive oil
• 1 tsp ground cumin
• 2 tbsp lemon juice
• 2 tbsp chopped fresh parsley
• 1/2 tsp salt
• 1/4 tsp black pepper

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat your oven to 425°F (220°C). Toss 1 medium peeled and cubed sweet potato with 1 tbsp olive oil and 1/2 tsp salt, spreading evenly on a baking sheet. Roast for 25 minutes until tender and edges are slightly caramelized.
2. Step 2: While the sweet potato roasts, in a small bowl whisk together 1 tbsp olive oil, 1 tsp ground cumin, 2 tbsp lemon juice, 1/4 tsp black pepper, and remaining 1/2 tsp salt until emulsified.
3. Step 3: In a large mixing bowl, combine 1 cup drained and rinsed canned kidney beans and the roasted sweet potatoes. Pour the cumin dressing over and toss gently to coat.
4. Step 4: Sprinkle 2 tbsp chopped fresh parsley over the salad and toss once more before serving warm or at room temperature.