Roasted Sweet Potato & Black Bean Salad

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"I found this recipe on a food blog, which indicated it was a variation of a recipe from Everyday Food. There is also a similar recipe on Martha Stewart's web site. This recipe is a combination of those two recipes. I particularly like the roasted sweet potatoes (versus boiled). Roasting them with the spices was oh so good. Roasting (charred/browned sides) gives the sweet potatoes a nice rustic look in the salad. I usually have this for lunch, served over fresh baby spinach leaves with a light coating of balsamic vinaigrette."

Original recipe yields 5 servings


  • Serving Size: 1 (294.1 g)
  • Calories 460.8
  • Total Fat - 12.3 g
  • Saturated Fat - 1.8 g
  • Cholesterol - 0 mg
  • Sodium - 17.9 mg
  • Total Carbohydrate - 72.2 g
  • Dietary Fiber - 15.7 g
  • Sugars - 3.9 g
  • Protein - 20.8 g
  • Calcium - 153.6 mg
  • Iron - 7.8 mg
  • Vitamin C - 40.8 mg
  • Thiamin - 0.8 mg

Step 1

Heat oven to 450°F Position oven rack in the lower third of the oven.

Step 2

Put sweet potatoes on a rimmed baking sheet. Drizzle with olive oil. Sprinkle potatoes with cumin, salt, pepper, and red pepper flakes. Toss potatoes until well coated.

Step 3

Roast in oven 25-35 minutes, tossing potatoes once at the halfway point.

Step 4

In a large bowl, whisk together the lime juice and olive oil. Season with salt and pepper if desired.

Step 5

Add black beans, red onion, and cilantro. Toss gently. Add sweet potato cubes and toss gently.

Tips & Variations

No special items needed.



You are right that roasting is the way to go. I used half the oil, and took your suggestion of serving this over greens. It was a really great flavor combination. I think adding a diced raw red pepper would be good in this too.

review by:
(21 Sep 2015)


This is a great combination of texture and flavors. The cumin adds a smokey layer and the lime brightens it up at the same time. A great side dish to compliment pork or chicken. I will need to adjust timing the next time. My sweet potatoes were overcooked at 25 minutes, so I'll try a 400 oven for 20 minutes and check from there.

review by:
(2 Feb 2012)