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

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A vibrant, nutrient-rich salad featuring roasted sweet potatoes and black beans tossed in a zesty cilantro-lime dressing. This latin american-inspired salads (vegetarian, gluten free) ready in about 40 minutes blends (15 oz), drained and rinsed black beans, medium, diced red bell pepper, finely chopped red onion into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 280 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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

Instructions

  1. 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.
  2. 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.
  3. 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.

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Frequently asked questions

How long does Roasted Missouri Sweet Potato and Black Bean Salad with Cilantro-Lime Dressing take to make?

Total time is about 40 minutes (10 min prep + 30 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Roasted Missouri Sweet Potato and Black Bean Salad with Cilantro-Lime Dressing?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Roasted Missouri Sweet Potato and Black Bean Salad with Cilantro-Lime Dressing?

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

Yes — this recipe is tagged vegetarian, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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