Roasted Sweet Potato Salad

Name: Roasted Sweet Potato Salad
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 2
Cuisine: Latin American
Ingredients: 1 medium sweet potato, peeled and cut into 1-inch chunks; ½ red or yellow bell pepper, seeded and finely diced; ½ jalapeño, minced; 1 clove garlic, minced; 3 tablespoons olive oil, divided; Salt and black pepper to taste; 1 cup cooked black beans, drained and rinsed; 3 tablespoons minced red onion; 1 Zest of 1 lemon or lime; ¼ cup fresh cilantro, chopped; 1 teaspoon honey (optional)

Recipe GLPR6386f04f67de12

Latin American

Salad

55 min

326 cal

Servings: 2

Oven

SNAP eligible

A vibrant, warm salad featuring roasted sweet potato chunks, charred bell peppers, and jalapeños tossed with black beans, fresh red onion, and bright citrus zest. Finished with a touch of olive oil and optional honey for subtle sweetness, this colorful dish is naturally vegan and gluten-free, perfect as a side or light meal.

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Ingredients

1 medium sweet potato, peeled and cut into 1-inch chunks

½ red or yellow bell pepper, seeded and finely diced

½ jalapeño, minced

1 clove garlic, minced

3 tablespoons olive oil, divided

Salt and black pepper to taste

1 cup cooked black beans, drained and rinsed

3 tablespoons minced red onion

1 Zest of 1 lemon or lime

¼ cup fresh cilantro, chopped

1 teaspoon honey (optional)

Directions

Preheat oven to 400°F. Combine the sweet potato chunks, diced bell pepper, minced jalapeño, and minced garlic on a large baking sheet. Drizzle with 2 tablespoons of olive oil and toss until all pieces are evenly coated. Spread in a single layer.
Season the mixture generously with salt and black pepper. Roast in the preheated oven for 30 to 40 minutes, stirring or turning pieces halfway through, until the sweet potato is tender inside and the edges begin to caramelize and brown slightly.
Remove the baking sheet from the oven and let the roasted vegetables cool slightly on the pan.
In a small bowl, combine the minced red onion, citrus zest, black beans, and fresh cilantro. Mix gently to combine.
Transfer the roasted vegetable mixture from the baking sheet to the bowl with the bean mixture. Drizzle with the remaining 1 tablespoon of olive oil and toss gently to combine. Season to taste with additional salt, pepper, and a small drizzle of honey if desired for a hint of sweetness.
Serve warm, at room temperature, or chilled. The salad can be refrigerated in an airtight container for up to one day.

Comments

Grocery List Plus Editorial Staff4.5

A solid weeknight salad that leverages North Carolina's excellent sweet potatoes and checks all the practical boxes. Every ingredient is stocked at Harris Teeter, Food Lion, Publix, Walmart, Kroger, or ALDI without a second trip, and the build is straightforward—roast the sweet potato and peppers, then toss everything raw except the onion, which you can soften in the acid. Cost per serving lands around $2.50–$3.00, driven by the sweet potato and olive oil rather than any pricey specialty item. The stated 55 minutes is honest if you're using a toaster oven or a preheated conventional oven at 425°F; roasting takes 25–30 minutes, plus prep and resting, though you can shave a few minutes with a microwave start if you're in a hurry. It reheats fine for lunch the next day, keeps the dressing from separating if you dress it lightly, and works as written for a two-person dinner without fussiness. Cilantro and the acid from lemon or lime give it enough punch that you won't feel like you're eating a side dish.