Roasted Sweet Potato Salad

5 from 1 vote

This roasted sweet potato salad is a hearty vegan recipe made with black beans, bell peppers, avocado and cilantro. Tossed in a zesty jalapeño lime dressing, it’s a fresh and filling side dish or main.

Prep Time10

Cook Time30

Total Time40

Course: Salads

Cuisine: Tex-Mex

Servings:

Author: Paige Adams

Ingredients

For sweet potatoes and peppers

2 tablespoons olive oil
1/2 teaspoon cumin
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon smoked paprika
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
3 medium sweet potatoes, cut into 1/2-inch dice (about 1 1/2 pounds)
2 bell peppers, cut into 1-inch pieces

For dressing

1 tablespoon minced jalapenos
1 garlic clove, minced
1/2 teaspoon kosher salt
1/4 teaspoon black peppers
1 lime, juice
1/4 cup olive oil

For salad

15 ounce can black beans, drained and rinsed
1/4 cup diced red onions
1 avocado, diced
1/4 cup chopped cilantro

Instructions

Preheat the oven to 400 degrees F.
In a small bowl, stir 2 tablespoons olive oil, cumin, garlic powder, onion powder, smoked paprika, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Toss the sweet potatoes and peppers with the oil-spice mixture on the pan and spread them into a single layer.
Roast for 25-30 minutes until the potatoes are tender in the middle and the peppers are lightly browned on the edges.
While the sweet potatoes and peppers are in the oven, make the dressing. Whisk the jalapeños, garlic, 1/2 teaspoon salt, 1/4 teaspoon black pepper, lime juice and 1/4 cup olive oil in a small bowl.
In a large bowl, combine the roasted sweet potatoes and peppers, black beans, red onions, avocado and cilantro. Drizzle in the dressing, tossing to combine.

Notes

This sweet potato salad is best served warm or at room temperature.

You can make the dressing up to 2 days in advance. Store it in an airtight container in the refrigerator. Let it sit at room temperature for 15 minutes before stirring it with the rest of the ingredients.

Store leftovers in an airtight container in the fridge up to 3 days. You can give them time at room temperature, so they aren’t as cold when you eat them or warm them in a 350-degree F oven. Pouring any dressing from the bottom of the mixing bowl into a jar and also store it in the fridge. Then after you warm the leftover potato salad you can stir in that dressing.

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