This roasted sweet potato black bean salad is hearty, colorful, and packed with fresh flavor. It makes a satisfying lunch or light dinner with a bright lime dressing and creamy avocado.
Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
In a bowl, toss the sweet potato cubes with 1 1/2 tablespoons olive oil, salt, black pepper, and ground cumin until evenly coated.
Spread the sweet potatoes in a single layer on the prepared baking sheet. Roast for 20 to 25 minutes, flipping halfway through, until tender and lightly browned.
While the sweet potatoes roast, prepare the salad base by combining the black beans, red bell pepper, red onion, cherry tomatoes, spinach or romaine, and cilantro in a large bowl.
In a small bowl, whisk together the lime juice, 1 tablespoon olive oil, honey or maple syrup, minced garlic, and a pinch of salt and black pepper to make the dressing.
Add the roasted sweet potatoes to the salad bowl and drizzle with the dressing.
Gently toss everything together to combine, then fold in the avocado and feta cheese if using.
Serve immediately, or chill briefly before serving for a colder salad.
Notes
For extra texture, add toasted pumpkin seeds or chopped nuts. The feta cheese is optional, and maple syrup can be used instead of honey to keep the salad vegetarian-friendly.