Tiki-Style Sweet Potato and Black Bean Salad

By AislePrompt Editorial · Published 2026-06-27 · Updated 2026-06-27

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.

Roasted sweet potatoes tossed with black beans and a zesty citrus dressing inspired by tropical tiki flavors for a colorful, hearty salad. This Latin American-inspired salad recipe (vegetarian), ready in about 40 minutes, pairs sweet potatoes, red bell pepper, red onion 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 280 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: 25 min Serves 4 Latin American cuisine 280 cal/serving

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Ingredients

2 medium (about 1 lb) sweet potatoes
1 can (15 oz) black beans (canned, drained and rinsed)
1 small, diced red bell pepper
1/4 cup finely chopped red onion
1/4 cup chopped fresh cilantro
3 tbsp fresh lime juice
2 tbsp olive oil
1 tbsp honey
1 tsp ground cumin
1/2 tsp salt
1/4 tsp black pepper

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Instructions

Step 1: Preheat oven to 425°F. Peel and cut 2 medium sweet potatoes into 1-inch cubes. Toss with 1 tbsp olive oil and 1/2 tsp salt, spread on a baking sheet in a single layer, and roast for 25 minutes, turning halfway, until tender and caramelized.
Step 2: While sweet potatoes roast, combine 1 can drained and rinsed black beans, 1 small diced red bell pepper, 1/4 cup finely chopped red onion, and 1/4 cup chopped fresh cilantro in a large bowl.
Step 3: In a small bowl, whisk together 3 tbsp fresh lime juice, 1 tbsp honey, 1 tsp ground cumin, 1 tbsp olive oil, and 1/4 tsp black pepper until emulsified.
Step 4: Add the roasted sweet potatoes to the bean mixture and pour the dressing over everything. Toss gently to coat and let sit for 10 minutes to meld flavors.
Step 5: Serve warm or at room temperature as a vibrant tiki-inspired salad side or light meal.