Roasted Missouri Sweet Potato and Black Bean Salad with Cilantro-Lime Dressing

By AislePrompt Editorial · Published 2026-06-07 · Updated 2026-06-07

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 drafted and published.

A vibrant, nutrient-rich salad featuring roasted sweet potatoes and black beans tossed in a zesty cilantro-lime dressing. This Latin American-inspired salad recipe (vegetarian, gluten free), ready in about 40 minutes, pairs sweet potatoes, black beans, red bell pepper 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 280 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.

Prep: 10 min Cook: 30 min Serves 4 Latin American cuisine 280 cal/serving

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Ingredients

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

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Instructions

Step 1: Preheat oven to 425°F. Toss 2 peeled and cubed medium sweet potatoes with 2 tbsp olive oil, 1 tsp salt, 1/2 tsp black pepper, and 1 tsp ground cumin. Spread on a baking sheet and roast for 25-30 minutes, turning halfway, until tender and slightly caramelized.
Step 2: In a large bowl, combine 1 can (15 oz) drained and rinsed black beans, 1 diced red bell pepper, 1/4 cup finely chopped red onion, and 1/2 cup chopped fresh cilantro.
Step 3: Whisk together 1 tbsp olive oil and 2 tbsp fresh lime juice. Pour the dressing over the bean and pepper mixture, then add the roasted sweet potatoes when slightly cooled. Toss gently to combine and serve at room temperature or chilled.