Spiced Island Sweet Potato and Black Bean Salad

By AislePrompt Editorial · Published 2026-05-13 · Updated 2026-05-13

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 combining roasted sweet potatoes with black beans, citrus, and Polynesian-inspired spices for a nourishing side or light meal. This Caribbean-inspired salad recipe (vegan), ready in about 45 minutes, pairs sweet potatoes, olive oil, ground allspice 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 220 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: 15 min Cook: 30 min Serves 4 Caribbean cuisine 220 cal/serving

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Ingredients

2 medium, peeled and cut into 1-inch cubes sweet potatoes
2 tbsp olive oil
1 tsp ground allspice
1/2 tsp ground cinnamon
1 can (15 oz), drained and rinsed canned black beans
1/4 cup fresh orange juice
2 tbsp fresh lime juice
1 tbsp honey
1 small, diced red bell pepper
1/4 cup chopped fresh cilantro
to taste salt
to taste 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 ground allspice, 1/2 tsp ground cinnamon, and a pinch each of salt and black pepper. Spread on a baking sheet in a single layer.
Step 2: Roast sweet potatoes for 25-30 minutes, stirring halfway through, until tender and caramelized at edges.
Step 3: In a large mixing bowl, whisk together 1/4 cup fresh orange juice, 2 tbsp fresh lime juice, and 1 tbsp honey until the honey dissolves.
Step 4: Add the roasted sweet potatoes, 1 can drained and rinsed black beans, 1 diced small red bell pepper, and 1/4 cup chopped fresh cilantro to the bowl. Toss gently to combine and coat everything with the citrus dressing.
Step 5: Adjust seasoning with salt and black pepper to taste. Serve at room temperature or chilled.