Description
A vibrant, fresh roasted sweet potato salad with tangy lime dressing that’s perfect for any occasion. Naturally gluten-free with vegan options.
Ingredients
Scale
- 2 large sweet potatoes, cubed
- 2 tablespoons olive oil
- 1 teaspoon cumin
- Salt and pepper to taste
- 1 red bell pepper, diced
- 1 cup black beans, rinsed and drained
- 1/2 red onion, finely diced
- 1/4 cup fresh cilantro, chopped
- 1/4 cup lime juice
- 3 tablespoons olive oil
- 1 tablespoon honey or maple syrup
- 1 garlic clove, minced
- 1/2 teaspoon ground cumin
- Pinch of cayenne pepper (optional)
Instructions
- Preheat oven to 425°F (220°C). Toss sweet potato cubes with olive oil, cumin, salt, and pepper.
- Spread sweet potatoes on a baking sheet in a single layer and roast for 20-25 minutes, turning halfway, until tender and caramelized.
- While potatoes are roasting, prepare the dressing by whisking together lime juice, olive oil, honey or maple syrup, garlic, cumin, and cayenne pepper.
- In a large bowl, combine roasted sweet potatoes, red bell pepper, black beans, and red onion.
- Pour the dressing over the salad and toss gently to combine. Add chopped cilantro and mix again.
- Serve immediately or refrigerate for 30 minutes to allow flavors to meld.
Notes
- For a vegan version, use maple syrup instead of honey in the dressing.
- This salad can be made up to 2 days ahead and stored in the refrigerator.
- Serve warm, at room temperature, or chilled – it’s delicious all ways!
- Add avocado right before serving for extra creaminess.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Roasted
- Cuisine: International
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 8g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10.5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 0mg
Keywords: sweet potato salad, lime dressing, healthy salad, gluten-free, party food, make ahead, vegan option
