Spiced Island Sweet Potato and Black Bean Salad
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 salads (vegan) ready in about 45 minutes pairs olive oil, ground allspice, ground cinnamon 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.
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
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.
Frequently asked questions
How long does Spiced Island Sweet Potato and Black Bean Salad take to make?
Total time is about 45 minutes (15 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Spiced Island Sweet Potato and Black Bean Salad?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.
Can I substitute ingredients in Spiced Island Sweet Potato and Black Bean Salad?
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 Spiced Island Sweet Potato and Black Bean Salad 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 Spiced Island Sweet Potato and Black Bean Salad vegan?
Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
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