Warm Black Bean and Sweet Potato Salad

    40 minutes

    This spicy vegan black bean and sweet potato salad is tossed in a simple lime dressing creating a warm, colourful salad or side dish.

    1 person made this

    Serves: 4 

    • 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 hot 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

    Preparation:15min  ›  Cook:25min  ›  Ready in:40min 

    1. Preheat oven to 230 degrees C.
    2. 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.
    3. Roast on the lower rack of the preheated oven, stirring halfway through, until sweet potatoes are tender, 25 to 35 minutes.
    4. 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.

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    Reviews in English (18)


    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  (Review from Allrecipes USA and Canada)


    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  (Review from Allrecipes USA and Canada)


    Yummy. Yup, no leftovers. Only changes were roasting onion pieces for final 10 min with othed veg. And adding a red paprika cut onto chunks and roasted with the sweeet potatoes. Yummy served with an avocado i happened to have on hand. Picky kids ate it too. I will definitly be making this again.  -  16 Sep 2017  (Review from Allrecipes USA and Canada)

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