🥗 Roasted Sweet Potato & Black Bean Salad with Lime-Cilantro Vinaigrette

✅ Vegan | 🌿 High-Fiber | 🥔 Filling & Flavorful | 🕒 Ready in 35 Minutes

Table of Contents

🌿 Description:

This Roasted Sweet Potato & Black Bean Salad is a bold, flavorful fusion of warm roasted veggies and crisp greens, brought to life with a zesty lime-cilantro vinaigrette. Earthy, caramelized sweet potatoes pair perfectly with protein-rich black beans, juicy cherry tomatoes, creamy avocado, and fresh herbs. Served over a bed of mixed greens, this salad is hearty enough to stand alone as a full meal or complement any main dish.

The bright, tangy vinaigrette made with lime, maple, garlic, and cilantro adds a refreshing burst that ties everything together. Whether you’re eating it warm right after roasting or cold for lunch the next day, this salad is satisfying, nourishing, and full of texture and color.

Ingredients:

🍠 For the Salad:

2 medium sweet potatoes, peeled and cubed
1 tablespoon olive oil
1/2 teaspoon cumin
1/2 teaspoon smoked paprika
Salt and pepper, to taste
1 can (15 oz) black beans, rinsed and drained
1 cup cherry tomatoes, halved
1/2 red onion, thinly sliced
1 avocado, diced
1/4 cup chopped fresh cilantro
4 cups mixed greens or baby spinach

🥣 For the Lime-Cilantro Vinaigrette:

Juice of 1–2 limes
2 tablespoons olive oil
1 tablespoon maple syrup or agave
1 tablespoon apple cider vinegar
1/2 teaspoon cumin
1 small garlic clove, minced
2 tablespoons chopped cilantro
Salt and pepper, to taste

Instructions:

Roast the Sweet Potatoes:
Preheat oven to 400°F (200°C). Toss cubed sweet potatoes with olive oil, cumin, paprika, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes, flipping halfway, until golden and tender.
Make the Vinaigrette:
In a small bowl or jar, whisk together all vinaigrette ingredients until well combined.
Assemble the Salad:
In a large bowl, combine roasted sweet potatoes, black beans, cherry tomatoes, red onion, and avocado. Add the greens and toss gently.
Dress & Serve:
Drizzle the vinaigrette over the salad just before serving. Garnish with extra cilantro if desired.