Vegan Black Bean and Sweet Potato Salad


This is a great side dish using fresh ingredients. There are never leftovers!

Prep Time:
15 mins
Cook Time:
25 mins
Total Time:
40 mins
4 servings


  • 1 pound sweet potatoes, peeled and cut into 3/4-inch cubes

  • 3 tablespoons olive oil, divided

  • ½ teaspoon ground cumin, or more to taste

  • ¼ teaspoon red pepper flakes (Optional)

  • coarse salt and ground black pepper to taste

  • 2 tablespoons freshly squeezed lime juice

  • 1 (14.5 ounce) can black beans, rinsed and drained

  • ½ red onion, finely chopped

  • ½ cup chopped fresh cilantro


  1. Preheat oven to 450 degrees F (230 degrees C).

  2. Spread sweet potatoes onto a rimmed baking sheet. Drizzle 1 tablespoon olive oil over sweet potatoes; season with cumin, red pepper flakes, salt, and pepper. Toss sweet potatoes until evenly coated.

  3. Roast on the lower rack of the preheated oven, stirring halfway through, until sweet potatoes are tender, 25 to 35 minutes.

  4. Whisk remaining 2 tablespoons olive oil and lime juice together in a large bowl; season with salt and pepper. Add sweet potatoes, black beans, onion, and cilantro; gently toss to coat.

Nutrition Facts (per serving)

291 Calories
11g Fat
42g Carbs
8g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 291
% Daily Value *
Total Fat 11g 14%
Saturated Fat 2g 8%
Sodium 462mg 20%
Total Carbohydrate 42g 15%
Dietary Fiber 11g 39%
Total Sugars 6g
Protein 8g
Vitamin C 11mg 53%
Calcium 81mg 6%
Iron 3mg 17%
Potassium 767mg 16%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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