Roasted Sweet Potato and Black Bean Salad

Roasted Sweet Potato and Black Bean Salad



  • 3 Tbsp. olive oil, divided
  • 1 ½ tsp. chili powder, divided
  • ½ tsp. ground cumin
  • ½ tsp. smoked paprika
  • Coarse salt and ground black pepper, to taste
  • 1 lb. sweet potatoes, peeled and diced
  • Zest and juice of 1 lime
  • 1 (15 oz.) can black beans, drained and rinsed
  • 2 tri-colored bell peppers, diced
  • ½ cup cilantro, chopped



  1. Preheat oven to 400 degrees.
  2. In a small bowl, whisk to combine 1 tablespoon olive oil, 1 teaspoon chili powder, cumin, paprika and a dash of salt and pepper.
  3. Place sweet potatoes on a greased baking sheet and coat with oil and spice mixture. Toss to coat. Bake for 20-30 minutes, until sweet potatoes are tender.
  4. In the same small bowl, whisk together remaining olive oil, remaining chili powder, zest and juice of lime and a dash of salt and pepper. Set aside.
  5. Place cooked sweet potatoes, black beans, bell peppers and cilantro in a large bowl. Pour in the dressing and toss to combine.  Taste and adjust seasoning, if necessary.


Serves 6


The Learning Kitchen


Recipe courtesy of the Learning Kitchen at UW Health at The American Center.

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Video: Roasted Sweet Potato and Black Bean Salad




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