This Roasted Sweet Potato Salad is warm, bright, and easy to make for a quick lunch or side dish. It goes well with other hearty dishes like cheesy roasted potato nachos.
why make this recipe
This salad is simple, healthy, and full of flavor. It uses basic ingredients and needs little prep. You can serve it warm or cold, and it holds up for a day in the fridge.
how to make Roasted Sweet Potato Salad
Ingredients :
- 1 medium sweet potato, peeled and cut into 1-inch chunks
- 1/2 red or yellow bell pepper, seeded and finely diced
- 1/2 jalapeno, minced
- 1 clove garlic, minced
- a few tablespoons chopped red onion
- zest of 1 lemon or lime
- 1 cup black beans
- 1/3 cup chopped fresh cilantro
- olive oil
- salt
- pepper
- honey (optional)
Directions :
- Heat oven to 400 degrees.
- Put sweet potatoes, jalapenos, red peppers, and garlic on a large baking sheet.
- Drizzle with olive oil, toss to coat, and spread out in a single layer.
- Sprinkle with salt and pepper.
- Roast, turning occasionally, until potatoes brown at the corners and are just tender inside, about 30 to 40 minutes.
- Remove from oven and keep on the pan until ready to mix with other ingredients.
- Combine red onion, lemon or lime zest, black beans, and cilantro in a small bowl.
- Add the roasted sweet potato mixture to the bowl.
- Drizzle with a little more olive oil and toss to combine.
- Season with salt, pepper, and a drop of honey if you like.
- Serve warm or at room temperature, or refrigerate for up to a day.
how to serve Roasted Sweet Potato Salad
Serve it warm as a side to grilled meat or fish. You can also serve it on a bed of greens for a light meal. It works well with rice, quinoa, or warm tortillas.
how to store Roasted Sweet Potato Salad
Cool to room temperature, then store in an airtight container in the fridge. Use within 24 hours for best texture. Reheat gently in a pan or microwave if you want it warm.
tips to make Roasted Sweet Potato Salad
Keep the sweet potato pieces similar in size so they cook evenly. Don’t crowd the pan; give the pieces space to brown. Taste and adjust salt and acid at the end with lemon or lime zest.
variation (if any)
Add diced avocado just before serving for creaminess. Swap black beans for chickpeas. Add a little cumin or smoked paprika for a smoky taste.
FAQs
Q: Can I use a different pepper instead of jalapeno?
A: Yes. Use a mild pepper if you want less heat.
Q: Can I make this ahead?
A: Yes. You can roast the sweet potatoes a few hours ahead and mix before serving. Keep in fridge up to a day.
Q: Is this salad vegan?
A: Yes, leave out the honey or use a vegan sweetener to keep it vegan.
Q: Can I freeze this salad?
A: Freezing is not recommended. The texture of the potatoes and cilantro will change after freezing.
Conclusion
For a similar idea with a bright dressing, see the Roasted Sweet Potato Salad with Honey Lemon Dressing recipe for another easy option.