Black Bean & Sweet Potato Salad Recipe | Elizabeth Rider

If you’re looking for a delicious and nutritious dish that’s packed with flavor and good-for-you ingredients, this Sweet Potato Salad Recipe is it!

It’s loaded with wholesome ingredients that not only taste amazing but also support digestive and overall health.

This sweet potato salad is balanced with complex carbohydrates, protein, healthy fats, fiber, and hydration to keep you feeling satisfied and energized throughout the day. Plus, it’s super versatile — perfect for a light lunch, side dish, or even as a crowd-pleasing party salad.

I originally wrote this recipe years ago for my book, The Health Habit (Hay House), and it’s one of those classics I always come back to. Whether you’re meal prepping for the week or whipping up a quick dinner, this sweet potato salad is sure to become a favorite.

Black Bean & Sweet Potato Salad Ingredients

Not only is this salad incredibly tasty, but each ingredient also brings its own unique nutritional benefits. Here’s why you’ll want to make this sweet potato salad recipe on repeat:

• Sweet Potatoes: Sweet potatoes are the star of this salad, adding a burst of color and a natural sweetness without any added sugar. They’re loaded with fiber, antioxidants, and vitamin A, which supports immune function and eye health.
• Black Beans: Black beans are nature’s OG superfood. Rich in fiber and antioxidants, black beans are a powerhouse of nutrition. They’re the perfect blend of healthy complex carbs and plant-based protein, helping you stay energized all day long.
• Extra Virgin Olive Oil: A drizzle of EVOO not only adds a silky texture and rich flavor but also helps your body absorb fat-soluble vitamins like A, K, E, and D. You get more out of the veggies when they’re paired with healthy fats!
• Fresh Lime Juice: Lime juice adds a burst of fresh flavor along with vitamin C and natural enzymes. It also has an alkalizing effect that supports your digestive system — a win-win for both taste and health.
• Cumin & Chili Powder: These spices bring a subtle zing while delivering minerals your body loves. Plus, they add a little kick that perfectly complements the sweetness of the potatoes.
• Garlic: Even though the garlic clove is just marinated in the dressing, it still releases potent compounds that support your immune system and heart health.
• Cilantro: Cilantro is a nutritional overachiever, containing fiber, chlorophyll, and essential minerals. It acts as a natural detoxifier, helping to remove heavy metals and other toxins from your body. If you’re not a fan of cilantro (about 10% of people think it tastes like soap), just swap it out for a few tablespoons of chopped spinach.
• Green Onions: Green onions not only add flavor but are also packed with inulin — a prebiotic fiber that feeds the good bacteria in your gut. A healthy gut means better digestion and a stronger immune system.

How to Make Black Bean & Sweet Potato Salad

• Preheat the oven to 375°F (190°C).
• Prep the Sweet Potatoes:
  • Peel and chop sweet potatoes into 1/2-inch cubes.
  • Toss with 1 teaspoon of extra virgin olive oil, a sprinkle of sea salt, and black pepper.
  • Spread on a parchment-lined baking sheet, making sure pieces don’t overlap.
  • Roast for 40 minutes until soft and slightly caramelized.
• Make the Dressing:
  • In a large bowl, whisk together:
    • 1 1/2 tablespoons extra virgin olive oil
    • Juice of 1 lime
    • 1/2 teaspoon ground cumin
    • 1/2 teaspoon ground chili powder
    • 1/4 teaspoon sea salt
    • Freshly cracked black pepper
  • Add a smashed garlic clove and let it marinate while the sweet potatoes roast.
  • Discard the garlic before combining the salad (or leave it in for a stronger flavor).
• Prep the Veggies:
  • Chop green onions, Fresno pepper, and cilantro.
  • Drain and rinse a can of black beans.
• Assemble the Salad:
  • Remove the garlic clove from the dressing.
  • Add hot roasted sweet potatoes and black beans to the dressing first to soak up the flavors.
  • Gently toss, then add the chopped onions, Fresno, and cilantro.
• Chill, Serve & Store:
  • Serve immediately or chill for even better flavor.. Let the salad sit in the refrigerator for at least 30 minutes to let the flavors combine.
  • Serve as-is or over mixed greens for a heartier meal.
  • Store in an airtight glass container in the refrigerator for up to four days.

This sweet potato salad is versatile. It makes a great snack or lunch. It would also be a great side dish for dinner, or you can even double it to serve at a party. Everyone loves it!

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Let me know if you make it and how it turns out in the comments below.

Enjoy!