Roasted Sweet Potato Salad with Crispy Black Beans

sweet potato black bean salad with towels

This roasted sweet potato salad is probably one of the most delicious meals I’ve had all month! Being a chef and foodie, I eat a lot of delicious food, but this salad is something else.

It’s incredibly flavourful, savoury yet refreshing and includes tons of delicious, wholesome ingredients. After this eating salad, you’ll be beaming with energy! I know I was.

The roasted sweet potato, crispy black beans, creamy avocado, grilled corn and refreshing lime just work together so perfectly. Thinking about it makes me smile and feel hungry at the same time…

I hope you like this roasted sweet potato salad just as much as I do. Please let me know what you think in the comments below or tag me in your creations on Instagram @nothangryanymore. I love seeing them!

If you love flavourful, fun and delicious salads you might also like my Tomato-Avocado-Peach Salad or my Strawberry-Fennel Salad. Go give them a try!

Annick x

sweet potato black bean salad with towels

Roasted Sweet Potato and Crispy Black Bean Salad

Flavourful, delicious and healthy salad. Perfect on its own or as a bbq side.
5 from 3 votes

(Click on the stars to vote!)

Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Lunch, Salad, Side Dish
Cuisine vegan
Servings 4 people


Roasted Sweet Potato

  • 2 orange sweet potatoes (about 600g)
  • 1/2 tbsp sunflower oil
  • 1/2 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1/2 tsp salt

Crispy Black Beans

  • 1 can black beans
  • 1/2 tsp salt
  • 1/2 tsp ground coriander
  • 1/2 tbsp sunflower oil


  • 1 corn cob
  • 1/2 tbsp sunflower oil

Other Ingredients

  • 30 g pumpkin seeds
  • 60 g Tuscan kale
  • 1/2 tbsp extra virgin olive oil
  • 1/2 small red onion
  • 1/2 lime
  • 1 handful fresh coriander
  • 1 avocado


  • Preheat the oven to 180°C fan bake.
  • Peel the sweet potatoes and cut them in half length wise. Then cut them into large chunks or wedges.
  • Transfer the sweet potato to a baking tray or dish and add the sunflower oil, ground cumin, smoked paprika and salt. Make sure the sweet potatoes are evenly covered in oil and spices.
    Push the sweet potatoes to one half of the tray to make space for the black beans.
  • Thoroughly rinse the black beans and add them to the baking tray next to the sweet potatoes. Add sunflower oil, ground coriander and salt and evenly coat the black beans.
  • Roast the sweet potato and black beans at 180°C for 30 minutes.
  • Now cut off the corn from the corn cob and add the kernels onto a second baking tray or dish. Evenly coat the corn in sunflower oil and salt.
  • Add the pumpkin seeds next to the corn and bake both at 180°C for 20 minutes.
  • About 5 minutes before the sweet potatoes, black beans, corn and pumpkin seeds are finished baking, start preparing the rest of the ingredients.
    Wash the kale and add it to a bowl with the olive oil. Massage the kale for a couple of minutes until it gets soft.
  • Finley slice the red onion and cut the avocado into bite-sized chunks.
  • To assemble the salad: Add the kale to a large plate, then add the sweet potato, black beans, corn and pumpkin seeds. Top with sliced red onion, avocado and coriander. Then dress the salad with lime juice from 1/2 lime and a drizzle of extra virgin olive oil. Enjoy!
Keyword avocado, black beans, corn, lime, red onion, sweet potato
Tried this recipe?Share your creation with us on Instagram @nothangryanymore


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