- Dish type
- Vegetable salad
- Potato salad
This spicy vegan black bean and sweet potato salad is tossed in a simple lime dressing creating a warm, colourful salad or side dish.
2 people made this
- 450g sweet potatoes, peeled and cut into cubes
- 3 tablespoons olive oil, divided
- 1/2 teaspoon ground cumin, or more to taste
- 1/4 teaspoon dried chilli flakes (optional)
- coarse salt and ground black pepper to taste
- 2 tablespoons freshly squeezed lime juice
- 1 (400g) tin black beans, rinsed and drained
- 1/2 red onion, finely chopped
- 25g freshly chopped coriander
MethodPrep:15min ›Cook:25min ›Ready in:40min
- Preheat oven to 230 C / Gas 8.
- Spread sweet potatoes onto a rimmed baking tray. Drizzle 1 tablespoon olive oil over sweet potatoes; season with cumin, chilli flakes, salt and pepper. Toss sweet potatoes until evenly coated.
- Roast on the lower rack of the preheated oven, stirring halfway through, until sweet potatoes are tender, 25 to 35 minutes.
- Whisk remaining 2 tablespoons olive oil and lime juice together in a large bowl; season with salt and pepper. Add sweet potatoes, black beans, red onion and fresh coriander; gently toss to coat.
Reviews & ratingsAverage global rating:(48)
Reviews in English (38)
We really enjoyed this both warm and cold. I added the onion to the potatoes in the oven during the last 15 minutes of roasting to soften it up. Make sure to roast your sweet potatoes until they get some color from caramelization.-23 May 2016
This recipe is pretty basic but it is good. It (salt/pepper/cumin/cilantro/lime) can be adjusted based on the individuals taste.-24 Nov 2015
Sweet potato salad with pepita dressing
Good morning and apologies in advance, as I’m again one of those loathsome (that if, if you were shivering somewhere) people who just returned from the beach, where we went on vacation last week because our kids were off from school and we didn’t see why they should have all the fun. Around me were turquoise waves, glittering with sunlight, lapping gently at the silky white-sanded shore and there were no children having tantrums or whining because this was a magical place — and at some of those things are true. However, as will always happen on vacation, while we had some enviable tacos and aguachiles, I was only a few days in when I started to fiercely miss home-cooked food, most especially this salad I’d made the week before.
Listen, sometimes I challenge myself to run distances further than I wish to (that would be: any), sometimes I challenge myself to go to bed at a decent hour for a week and see if it makes me a nicer person (shockingly, yes) and sometimes I challenge myself to do things like this, which is to take something I’m pretty sure I don’t like — sweet potato salads — and create one that I would. Creamy dressings and/or any parallels to summer cookout potato salads were rejected. So were cubes. I wanted it warm or room temperature and I liked the idea of using some Southwestern-ish flavors but not to the point that it basically tasted like these sweet potato tacos in salad form. And I wanted crunch, interest, and acidity, without having a bunch of extra hurdles to get them. The results surprised me. I’d expected, at most, to make it once or twice to iron the kinks out of the recipe I thought the kids might like it, but I hadn’t expected to be sitting by the beach in Mexico kinda wishing someone would bring me some a full week later.
A few more details: I cut the potatoes into 1/4-inch half-moons so they were leafy but not so thin that they’d fall apart. While they roast in the oven, you do a few simple things: drain and rinse a can of black beans, chop some scallions and cilantro, halve a couple limes and an avocado and then we’re going to make a warm but deconstructed dressing. I love using pepitas but they can be a little flat-tasting from the container, whether raw or already toasted. Warming them in olive oil gets them extra-crisp and perfumes the oil with a deeply nutty flavor. Add some chile flakes for heat and then, when the potatoes are ready, we’re going to scatter everything on in layers, building the salad right on that sheet pan, because why dirty another dish? Finish it with salt, pepper, and lime juice and scoop it right onto your plate. I’d intended to add some cotija for a salty kick but was too busy eating it as-is to get it out of the fridge, meaning that it’s also vegan. And while I’d also intended this to be a warm salad, I found the leftovers spectacular from the fridge, no need to reheat them. I hope you love it as much as I did.
Sweet Potato Salad with Warm Pepita Dressing
- Servings: 4
- Time: 60 minutes
- Source: Smitten Kitchen
- 2 pounds (about 4 medium) sweet potatoes
- 6 tablespoons olive oil
- 1 1/2 teaspoons kosher salt
- Freshly ground black pepper
- 1/4 cup pepitas (hulled pumpkin seeds), raw or roasted
- 1 teaspoon mild (Aleppo-style) or hot red pepper flakes, or less to taste
- 2 limes
- 1 15-ounce can black beans
- 1 large avocado
- 1 big handful fresh cilantro
- 4 thin scallions
- 1 cup crumbled cotija (optional)
While potatoes roast, combine pepitas with 3 tablespoons olive oil in a small skillet and warm over medium heat. Let pepitas sizzle in oil for 1 to 2 minutes but keep a close eye on them raw ones may be able to handle more time but already toasted ones will need less to get one shade darker. Remove from heat, season with salt to taste plus red pepper flakes. Set aside until potatoes are ready.
Drain and rinse your black beans. Halve avocado and remove the pit. Leave halves in their skin and cut avocado into thin slices, not cutting through the skin. Roughly chop cilantro, thinly slice scallions (white and green), and halve your limes, cutting one further into wedges. Squeeze one lime wedge over avocado to keep it from browning.
When potatoes are ready, immediately spoon pepitas and oil over potatoes, and squeeze the juice of your limes halves over. Scatter tray with black beans. Use a spoon to remove avocado slices in sections and fan them out over the tray. Sprinkle pan with cilantro and scallions, plus cotija if you’re using it (recipe will, of course, no longer be vegan). Season well with additional salt and pepper.
Scoop sections of potatoes and their toppings onto plates, serve with extra lime wedges, and eat right away. Leftovers keep nicely for a few days in the fridge I didn’t rewarm them.
I fixed this for a dinner party and everyone raved about it! I followed the recipe fairly closely, and marinated the beans and other veggies as another reviewer recommended. I think the next time I try it, I will cook the sweet potatoes on the grill instead of the oven. tastes good and looks great!
I added a touch of olive oil (just to bind it all together), doubled the garlic and vinegar, substituted chives for scallions, and added a can of chickpeas for more protein since I served this as a main course in a vegetarian meal. FABULOUS and easy.
Enjoyed the flavors of this salad and especially appreciated that there was no oil in the dressing. No changes to recipe, except did not serve over arugula or any other type of greens. Will definitely make again.
Pretty departure from the traditional summer side salads. I used cilantro instead of mint, also and it was very tasty. Also add a small amount (< 1 Tbsp) of olive oil that made it a little easier to coat. Would make it again.
I loved this salad! My slight modifications: I coated the sweet potatoes with oil before roasting and cooked for 25 minutes. I used a spring mix salad I had instead of arugula and used lemon I had instead of lime. Delicious!
This is a 4 . We prefer cilantro instead of mint, if you're a fan.
We prefer cilantro vs mint. Depends on your preferences, not everyone Iɽ a fan of cilantro!
I par-cooked the sweet potato, then finished on the grill. Added goat cheese as suggested by other reviewers and the salad was wonderful! There was enough leftover for lunches this week. Will do again.
Absolutely delicious! I had to bake the potatoes longer than 15 min, but otherwise prep went smoothly. Instead of arugula I used spinach, and zima tomatoes instead of cherry (decisions dictated by the market). I'm definitely going to repeat this and email it around to my culinary-minded friends/family!
This was very good!!I also added goat cheese. Could have added a 3rd sweet potato. Had to bake longer than 15 minutes. I also added a.little bit of EVOO to the dressing. Easy to add other stuff (corn, jalepeno etc). Will for sure make again!
Tasty and healthy recipe! This salad is a great side dish or meal. I took an earlier reviewer's suggestion of marinating the black beans, dressing, veggies overnight and mixing in the arugula and mint before serving. This was a great accompaniment to a taco bar potluck at work. It's also allergen friendly!
This was super tasty! I added pieces of goat cheese and reduced the arugula to about 1 cup, mixed in, so it was more sweet potato salad and less green salad. I also did not add the extra 1/2 teaspoon salt to the dressing, and it was not missed (even by my husband who prefers saltier food).
I love this salad. It's great for weekday lunches because it's filling and doesn't leave me sleepy. I made it as written, although I cut the potatoes into 1/2" dice, and I don't remember how long it took me to roast them.
Delicious summer salad. It can handle more veggies (I added an english cucumber and some chopped kale, omitted the scallions). I was resistant to adding the mint, but it adds a lot of flavor and freshness.
This turned out wonderful and yes it really is lovely too. The mint is an important addition so dont skip it. I also was worried that it would be way too much potato for the amount of dressing but it all came together just fine. I have been looking for vegan lunch options and this one is a keeper.
Excellent side dish. Baked the sweet potatoes for 30 minutes and lightly cooked bell pepper, black beans for 5 minutes before potatoes were cooked. Tossed the sweet potatoes in the pan with the scallions and mixed in 2/3 of the dressing. Delicious! Our family preferred this dish warm after tasting our cool leftovers.
Really beautiful presentation, it looks so bountiful. I kept the sweet potatoes warm and warmed the black beans slightly, then let them wilt the arugula just a little. Did not add mint, did not miss it. Found the lime to be a little strong, but still thought it was delicious, whisked in a small bit of olive oil to balance the lime and balsamic dressing. I did not improvise too much, but I think it is a recipe that would take substitutions well.
In a word - wow! This salad is delicious and visually beautiful. The only change I made was to use parsley instead of mint and I made with a red pepper not sliced orange. I did not have arugula so ate it without any type of lettuce. Does not need it in my opinion.
This recipe is divine! To help with the potatoes, cube them same size as beans, they'll cook up in a flash! Wonderful goto recipe for a nice side dish when feeding friends. Love love love it.
I made this yesterday it was delicious, I cut the potatos very thin and lightly coated them in oil so they browned at the edges. This salad was delicious and I added a little corn and a little spice to make it southwesterny. YUM
This was good - but not great - the first time I made it to serve with dinner. Next day, however, the leftovers made a very tasty lunch. Lesson learned for me was to marinate the beans, scallions and pepper in some of the lime juice, balsamic, garlic and mint for several hours before adding the roasted sweet potatoes and serving over arugula- MUCH better!
I made this for my own lunches during the week. I left out the mint, added cumin, cayenne and cilantro. I also added some corn. I loved the sweetness of the potatoes with the heat of the cayenne.
I would actually use less black beans next time and skip the mint. But everything else was great! I even added baby corn, snap peas, and cucumber!
Very good - leftovers make a good lunch to take to work. Had to add some meat for my husband so did a coriander crusted pork tenderloin - went great with this salad.
Really really delicious! The only thing I did differently was that I left the potato skin on and I used some oil when roasting the taters. I also did not use any scallions. Other than that, followed recipe exactly and I will definitely be making again.
Sweet Potato Black Bean Cilantro Salad
One ingredient I always keep in my fridge for easy nutritious meals is sweet potato. I like to dice them into small pieces and either roast in the oven, or fry in a skillet. They can stand alone as a side, or be tossed into salads, soups, stews and bowls. This sweet potato black bean cilantro salad is my favorite way to use sweet potatoes. Black beans add plenty of protein to help you stay full, and cilantro adds plenty of fresh, bright flavor! Eat a large serving as a main dish, or a small serving as a side.
Over thanksgiving I picked up some gigantic sweet potatoes for next to nothing! At the store, I was loading these football size potatoes into my shopping basket looking around thinking why isn’t everyone else doing the same!! What a great deal, I’ll be enjoying these for months. I’ll be using them up in taquitos , tacos , bowls , and curry ! Do you love sweet potatoes too? What is your favorite way to enjoy them? Share with us in the comments!
- Tip: You can blend the dressing by adding the ingredients to a jar with a tight-fitting lid. Close the jar and shake well until the ingredients are blended.
Place the potatoes into a 3-quart saucepan and add the broth. Heat over medium-high heat to a boil. Reduce the heat to low. Cook for 10 minutes or until the potatoes are tender. Drain the potatoes well, reserving 1/4 cup broth. Let the potatoes cool for 10 minutes.
Beat the reserved broth, vinegar and mustard and oil in a large bowl with a fork or whisk. Add the warm potatoes, onions and red pepper and toss to coat. Season to taste.
Three Bean Sweet Potato Salad
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Today, I thought I’d re-share this recipe from a couple of years ago, a favorite potato salad that’s probably unlike any potato salad you’ve had. Mayo free, white potato free, gluten-free, dairy-free … we’re looking at sweet potatoes and beans tossed in a wonderful vinaigrette for a healthy, potluck-friendly dish.
We’ve been experiencing some seriously summer-like weather here in the Pacific Northwest, and it has me oh-so ready for everything that comes with the gloriousness of the season. Like barbecues! Especially barbecues! Because I’ve decided that this Three Bean Sweet Potato Salad is the perfect thing to take to said barbecues all summer long.
- It’s a potato salad! Potato salads are perfect for barbecues. But …
- It’s not mayo-based! So you don’t have to be worried about mayo out in the hot-hot sun (or just the heaviness of mayo for that matter)
- It’s vegan and gluten-free, but not so crazy out-there that all the other revelers won’t want to partake too.
- So it’s a perfect side for them but would also work as a main for you (assuming you’re vegan, vegetarian, gluten-free, or all three) if need be.
I love the idea of this salad for fall, too – I mean, just look at those colors! But I just couldn’t wait until then to share my new favorite potato salad with you. It had to happen now.
Ah heck, let’s just declare this potato salad perfect for any of the four seasons, and call it good.
Sweet Potato, Black Bean & Kale Skillet
Cooked stovetop in one pan with aromatics, we top with a few slices of avocado and lime and serve with warm tortillas for an excellent vegan one-pan entrée.
2 hearty handfuls kale, torn into bite-size pieces
1. Cut sweet potatoes in half lengthwise. Lay cut surface flat on a cutting board and slice in half again lengthwise. Then, slice into ¼ inch thick pieces.
2. Place large sauté pan over medium high heat and drizzle with olive oil. Add sweet potatoes, sumac and cumin to pan and cook for a minute until they begin to brown, stirring throughout to coat (if you wait to add salt and pepper, the potatoes will brown up a little better). Cover after a minute, bring the heat down to medium and let cook for about 5-8 minutes, stirring once or twice, until they’ve softened up.
3. Add black beans. Stir to mix. Add kale, season with salt and pepper, mix and cover. Let cook for 2-3 minutes, uncover and stir. (If it’s feeling a bit too dry at this point, drizzle a little more olive oil.) Cook for another minute or so until kale is cooked to your liking.
4. Drizzle with lime and serve with avocado slices, cilantro, warm tortillas and sour cream if desired.
Vegan Sweet Potato Black Bean Quinoa Salad Recipe This vibrant, healthy and nutritious rainbow colored Mexican themed vegan sweet potato quinoa salad with black beans is perfect to celebrate Cinco de Mayo or just about any day of the year. Filled with fresh herbs and a zesty lime based dressing. Gluten-Free too. While everyone has been gearing up for Cinco de Mayo the past week, I was getting ready for something else instead. The beginning of boating season. While that used to mean nothing to me, my dad and uncle recently (last fall) purchased a sailboat and May 1st was meant to be launch date. The original plan was for a crew of 4 (my dad, uncle, cousin, and dad’s friend up from Moscow for his 50th bday celebration) to sail the boat from the Cape to the marina where it would be docked in Connecticut. The 100 mile voyage was meant to take 3 days. It was a crazy plan, considering only one person (my uncle) was properly experienced in sailing. And the fact that the boat when purchased was simply a carcass of a boat and need to have everything fixed or purchased. This would have been an insane voyage. Thankfully they called it off just days before launch. A new plan was hatched. To tow the boat to the marina and then just have a leisurely day at sea testing things out. A more reasonable approach. Not without it’s own set of obstacles of course. The original tow man was all booked up, the marina couldn’t rig the mast because they were all booked. Luckily I came in to save the day with my refusal to accept our sailing weekend would be ruined. I instantly called pretty mush every marina in Connecticut and am now thoroughly well versed in boating lingo (as one of the fellows told me it was going to be a real steep learning curve). After 10 calls I found a different marina that would rig the mast for us. Winning! New plan, May 1st, rig the mast and motor through the water to our proper marina before my uncle our captain arrived to set up the sails. Once the rigging started, it was quickly discovered that the mast was straight up broken. As in broken, and there will be no boating on May 1. Cue crushed dreams and being exhausting from waking up at 6am for nothing. Aaaah more obstacles to overcome. New plan was quickly hatched – we would sail on Saturday May 2nd with nothing to stop us. And that we did. It started off fairly smooth. Well with a delayed start and with D, myself and my cousin strapped to a buoy and failing about in the water for 2 hours on the boat while we waited for the rest of our crew to arrive, at which point I was thoroughly entrenched in a minor bout of motion sickness. Finally we were good to go. The sails were up and it was a perfect sunny day. It was all starting to come together. A quick boarding by the coast guard ended with having the boat searched and a ticket written out for only having one fire extinguisher. At least we had life jackets for every person on board. From there it was going to be a short ride into the marina. We pulled the sails down and crossed through one open bridge, with another bridge looming close before us. I was starting to get nervous. The second bridge was not open and by my calculations our mast was in no way going to clear that bridge. As we motored closer to it, I continued to verbalize my concern, going into loop mode repeating over and over again the we were going to make it. You can see the full video footage right here — luckily I had a handy gopro right in my hand to film the whole thing. I’ll save you the suspense though. After seven repeated warnings and distressed calls that we weren’t going to make it, we did actually hit the damn bridge. As the whole sailboat was knocked onto one side, I’m amazed nobody fell into the water. Then we were stuff, under the metallic rails of the bridge. Luckily the Coast Guard stayed close behind and was able to give the boat a bit of a nudge — enough to full scrap the mast on the top of the bridge and somehow get us out of there. A close call. With everyone safe and sound and mostly speechless we continued on – hoping to finally make it to the marina and off the boat. Literally within a few minutes we hit some shallow water and managed to get the boat stuck. Seriously? At this point the Coast Guard pulled up to us, for the third time now and simple told us to park the boat at the nearby dock and dismembark. While we tried to persuade them we were good to go, they simply told us what was going to happen right now – we were to park and get off the boat. From there the department of transportation and the police were called to check and see if there was any damage to the bridge and to generally question us about our states of mind. Luckily they let us go after and hour and with a slow and easy go of it we did finally make it into the marina — with the Coast Guard always close behind us at that point. I’m pretty sure at that point they were just waiting for us to set fire to the boat, with only our one fire extinguisher on hand. Needless to say it was an adventure of a day. One that needed several shots of whiskey at the end to try to calm those nerves a bit. So, as I said, while everyone was preparing boatloads (ha get it) of Cinco de Mayo recipes in time for today, I was dealing with boating things all weekend. Luckily that is all past us, so today I finally was able to get creative in the kitchen and came up with a new one to add to my collection of vegan sweet potato recipes – this sweet potato quinoa salad with black beans. With fresh cilantro and scallions to balance out the heaviness of the other ingredients this sweet potato quinoa salad comes together perfectly on this warm day. Drizzle with a lime based dressing for an extra pop in flavor. We talked about my love of lime zest recently, remember? Well this recipe is heavy on the lime zest — a full two limes zested here – and you’ll love the freshness that it brings to a dish. This vegan sweet potato quinoa salad is perfect for lunch or dinner any day of the year! So happy Cinco de Mayo and I hope you have had a great weekend enjoying some nice weather! For other Cinco de Mayo recipe ideas try my Seven Layer Dip or Vegan Quinoa with Corn. If you have any amazing gluten free and vegan sweet potato recipes of your own, do share them with us! This salad would make for a perfect summer full meal when paired with my Vegan Avocado Gazpacho. And then you could treat yourself to my Boozy Peach Lime Italian Ice with Tipsy Cherries. Looking for a similar quinoa salad – check out my Quinoa Corn Black Bean Salad with Cilantro and Lime. SWEET POTATO & BLACK BEAN SALAD
The dramatic color combination of sweet potatoes and black beans is outshone only by the fantastic flavors in this salad. With its nutty crunch of pecans and luscious lime and cumin dressing, this salad makes a great main dish lunch.
• 2 sweet potatoes, peeled and diced
• 1½ cups home-cooked black beans, or 1 (15-ounce) can, drained and rinsed
• 1/2 cup chopped yellow bell pepper
• 1/3 cup chopped toasted pecans
• 1/4 cup minced red onion
• 1/4 cup minced celery
• 1/4 cup chopped fresh cilantro or parsley
• 1 hot Chile, seeded and minced (optional)
• 2 tablespoons olive oil
• 2 tablespoons freshly squeezed lime Juice
• 2 teaspoons agave nectar, or 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/4 teaspoon ground cumin
• 1/4 teaspoon ground coriander
• 1/4 teaspoon freshly ground black pepper
Steam the sweet potatoes over boiling water until just tender, about 15 minutes. While the potatoes are cooking, in a large bowl, combine the beans, bell pepper, pecans, onion, celery, cilantro, and chile, if using, and set aside.
In a small bowl, combine the oil, lime juice, agave, salt, cumin, coriander, and pepper. Pour the dressing over the salad. Add the sweet potatoes and toss gently to combine. Taste and adjust the seasonings. Serve at once, or cover and refrigerate until needed.
Black Bean and Potato Nacho Plate
This is the meal to make when you have no idea what to make.
Or when winter is over, but spring produce still hasn’t peaked (I’m looking at you, wimpy asparagus!).
This is the meal to make when you just want to devour a huge plate of nachos and call it dinner.
Or lunch. Breakfast. Snack. whatever!
First we need to make big, crispy potato wedges. Sweet potatoes are fine too, but they don’t get nearly as crispy and are kind of mushy when baked into big wedges. You could also use store-bought fries in a pinch. Eric is in love with Alexia’s Sweet Potato Puffs (have you tried those?) and insists they would be perfect in this recipe.
While those are baking, sauté a simple skillet mixture of red onion, garlic, bell pepper, black beans, and seasonings.
Finally, layer on any toppings that tickle your fancy – I used avocado, cashew cream, green onion, tomatoes, and a squeeze of lime juice.
I dare you not to devour this.
Black Bean and Potato Nacho Plate
Yield: 3 servings
2 medium Russet (baking) potatoes, sliced into wedges
1 tbsp grapeseed oil or melted coconut oil
Sea salt and freshly ground black pepper
Few pinches of chili powder
Black Bean Skillet Mixture:
1/2 tbsp oil
1 cup chopped red onion
2 garlic cloves, minced
1 red sweet pepper, diced
1 (15-oz) can black beans, drained and rinsed
2 tsp ground cumin, or to taste
1 tsp chili powder, or to taste
Fine grain sea salt, to taste
Toppings: Tomatoes/salsa, cilantro, avocado, cashew cream, corn chips, green onion, etc
1. Preheat oven to 425F. Wash and dry potatoes but do not peel. Place onto a large baking sheet lined with parchment paper and toss potatoes with oil. Sprinkle generously with sea salt, pepper, and a few pinches of chili powder.
2. Bake fries for 13-15 minutes at 425F. Flip potatoes and roast for another 15-20 minutes or until lightly golden brown.
3. Meanwhile, heat a large skillet or wok over medium heat. Sauté the onion, garlic, and pepper in the oil for about 7-10 minutes or until the onion is translucent.
4. Stir in the drained and rinsed black beans, cumin, chili powder, and salt to taste. Continue to sauté for another 5 minutes. Set aside until ready to use, reheating just before serving.
5. Prepare your desired toppings.
6. Reheat bean mixture as fries come out of the oven. When fries are ready, place onto a large serving plate or you can serve it directly on the warm pan. Spoon on warm bean mixture (I had a cup or so leftover), followed by toppings like avocado, cilantro, tomatoes or salsa, fresh lime juice, cashew sour cream, green onions, and/or corn chips. Serve immediately. Store any leftover beans in the fridge for 1-3 days (they are great on wraps!).