Spiced Island Sweet Potato and Black Bean Salad

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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.

Prep: 15 min Cook: 30 min Serves 4 Caribbean cuisine 220 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 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.
  2. Step 2: Roast sweet potatoes for 25-30 minutes, stirring halfway through, until tender and caramelized at edges.
  3. 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.
  4. 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.
  5. Step 5: Adjust seasoning with salt and black pepper to taste. Serve at room temperature or chilled.

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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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