Smoky Paprika-Roasted Sweet Potato and Black Bean Salad

By AislePrompt Editorial · Published 2026-04-14 · Updated 2026-04-14

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 salad with caramelized sweet potatoes, protein-rich black beans, and a zesty lime dressing for a satisfying meal. This Mexican-inspired vegetarian recipe (vegan option), ready in about 50 minutes, pairs sweet potatoes, olive oil, smoked paprika for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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: 20 min Cook: 30 min Serves 4 Mexican-inspired cuisine 320 cal/serving

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Ingredients

2 large, peeled and diced into 1/2-inch cubes sweet potatoes
2 tbsp olive oil
1 tsp smoked paprika
1/2 tsp cumin
1/4 tsp salt
1 can (15 oz), rinsed and drained black beans
1 cup, halved cherry tomatoes
1/4 cup, finely diced red onion
1/4 cup, chopped fresh cilantro
3 tbsp lime juice
1 tbsp apple cider vinegar
1/4 cup olive oil

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Instructions

Step 1: Preheat oven to 425°F. Toss 2 diced sweet potatoes with 2 tbsp olive oil, 1 tsp smoked paprika, 1/2 tsp cumin, and 1/4 tsp salt on a baking sheet.
Step 2: Roast for 25-30 minutes, stirring once halfway, until tender and golden brown.
Step 3: While sweet potatoes roast, combine 1 can rinsed black beans, 1 cup halved cherry tomatoes, and 1/4 cup diced red onion in a large bowl.
Step 4: In a small bowl, whisk together 3 tbsp lime juice, 1 tbsp apple cider vinegar, and 1/4 cup olive oil to make the dressing.
Step 5: Once sweet potatoes are done, let cool for 5 minutes, then add to the bean mixture. Pour dressing over all and toss gently to combine with 1/4 cup chopped cilantro.