Sweet Potato and Black-Eyed Pea Salad with Citrus Vinaigrette

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

A vibrant vegan salad combining roasted sweet potatoes and black-eyed peas with a zesty citrus vinaigrette and fresh herbs. This african-inspired new year (vegan) ready in about 35 minutes pairs black-eyed peas (cooked), diced red bell pepper, finely diced red onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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.

Ingredients

• 2 medium (about 1 lb), peeled and cubed sweet potatoes
• 1 1/2 cups black-eyed peas (cooked)
• 1 cup, diced red bell pepper
• 1/4 cup, finely diced red onion
• 1/4 cup, chopped fresh parsley
• 3 tbsp olive oil
• 3 tbsp, freshly squeezed orange juice
• 2 tbsp, freshly squeezed lemon juice
• 1 tsp maple syrup
• 1/2 tsp ground cumin
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Step 1: Preheat oven to 425°F. Toss 2 medium peeled and cubed sweet potatoes (about 1 lb) with 1 tbsp olive oil and 1/2 tsp salt. Spread on a baking sheet and roast for 25 minutes, turning halfway until tender and lightly browned.
2. Step 2: In a large bowl, combine 1 1/2 cups cooked black-eyed peas, 1 cup diced red bell pepper, 1/4 cup finely diced red onion, and 1/4 cup chopped fresh parsley.
3. Step 3: In a small bowl, whisk together 2 tbsp lemon juice, 3 tbsp freshly squeezed orange juice, 2 tbsp olive oil, 1 tsp maple syrup, 1/2 tsp ground cumin, 1/2 tsp salt, and 1/2 tsp black pepper until emulsified.
4. Step 4: Add the roasted sweet potatoes to the black-eyed pea mixture, pour the citrus vinaigrette over all, and toss gently to combine. Chill for 15 minutes before serving.