Sweet Potato Black Bean Salad is loaded with tender sweet potatoes, black beans, and creamy avocado, all tossed in the best cilantro dressing.
Sweet Potato Black Bean Salad
It’s no secret I’m obsessed with sweet potatoes—they’re my favorite veggie! When I set out to make my dream sweet potato salad, I got the idea from a favorite recipe: Sweet Potato Burrito Bowls. Here’s what you’ll find in this salad:
- Savory black beans
- Creamy avocado
- Sharp and slightly sweet pickled red onions
- A perfect seasoning mix of paprika, garlic powder, and cumin
- A creamy and delicious cilantro dressing!
Quick Tip
Love cooking beans from scratch? Try my homemade Black Beans—they’re perfect for this salad!
Ingredients
Here are the key flavors in Sweet Potato Black Bean Salad:
- Couscous: Use the right type for the recipe—pearl couscous will cook differently.
- Sweet Potatoes: Cut into even 1/2-inch pieces so they roast evenly and caramelize perfectly.
- Black Beans: Rinse and drain well to remove extra salt. Let them dry a bit before mixing into the salad.
- Avocado: Choose ripe but firm for the creamiest texture without being mushy.
- Pickled Red Onions: Quick-pickle for a tangy-sweet pop of flavor. Not a fan? Feel free to skip them!
- Cashews: Dry-roasted and lightly salted work best for crunch and flavor.
- Spices: Toss sweet potatoes with paprika, garlic powder, cumin, and oil for a bold, delicious flavor.
Sweet Potato Black Bean Salad Dressing
- Cilantro: Use fresh leaves and tender stems; about 1/2 to 1 full bunch.
- Red Wine Vinegar: Adds a tangy kick to balance the creamy dressing.
- Olive Oil: Choose a good-quality oil for a better flavor.
- Honey: Brings a touch of sweetness to balance the tang.
- Dijon Mustard: Adds flavor and helps thicken the dressing.
- Cumin, Garlic Powder, and Paprika: Add warmth and flavor.
- Sour Cream: Light sour cream keeps the dressing creamy without being too heavy.
Add Protein
The black beans in this Sweet Potato Black Bean Salad are already a great protein source. For extra protein, add another can of black beans.
For more protein, make blackened chicken and serve it diced in the salad or on the side.
Recipe Tips
- Dressing: Make it ahead! Thin with water if it gets too thick.
- Roasting Potatoes: Spread them out on the tray to roast evenly. Avoid overcrowding to ensure they roast instead of steam. The more space, the better the flavor!
- Cooling Potatoes: Let roasted potatoes and couscous cool to room temp before serving.
- Dressing: Blend dressing until it’s smooth and creamy. A small blender works best. Don’t forget to taste and adjust flavors!
Storage
Sweet Potato Black Bean Salad Storage
- Skip the Avocado: Don’t add avocado to any salad you want to save for later.
- Store: Keep the salad, cashews, and dressing in separate containers.
- Fridge: Keep each part in the fridge for up to 3 days.
- When Serving: Add fresh avocado and dressing.
More Sweet Potato Recipes
- Sweet Potato Black Bean Burger with avocado
- Sweet Potato Pasta with a creamy goat cheese sauce
- Panang Curry with sweet potatoes
- Sweet Potato Stew made in the slow cooker
- Sweet Potato Nachos with a quick chili-lime sauce
Sweet Potato Black Bean Salad
Sweet Potato Black Bean Salad combines roasted sweet potatoes, black beans, and avocado with a creamy cilantro dressing.
Equipment
- Small blender or food processor
- Sheet pan (15" x 10")
Ingredients
Salad
- 3/4 cup couscous see note 1
- 6 cups diced sweet potatoes 2 large potatoes
- 3 tablespoons olive oil
- 1-1/2 teaspoons paprika
- 1 teaspoon garlic powder
- Salt and pepper
- 1 (15-ounce) can black beans drained and rinsed
- 1/2 cup coarsely chopped cashews or pistachios
- 1 large avocado diced, optional
- Quick-pickled shallots optional, see note 2
Dressing
- 1/2 packed cup fresh cilantro leaves and tender stems
- 3 tablespoons red wine vinegar
- 2 tablespoons olive oil
- 1 tablespoon honey
- 1 teaspoon Dijon-style mustard
- 1/4 teaspoon ground cumin
- 1/4 teaspoon garlic powder
- 1/4 teaspoon paprika
- 1/3 cup sour cream I use light
Instructions
- Preheat the oven to 425°F. Prepare couscous; see note 1.
- Peel and dice sweet potatoes into 1/2-inch pieces. Toss with olive oil, paprika, garlic powder, salt (1 teaspoon), and pepper (1/2 teaspoon). Spread in one even layer on a large baking sheet.
- Roast for 15 minutes. Toss and roast for an additional 10–20 minutes, tossing every 10 minutes, until tender. Let cool.
- In a large bowl, combine couscous, roasted sweet potatoes, black beans, cashews, and drained pickled shallots (if using). If serving immediately, gently fold in diced avocado.
- Blend all dressing ingredients in a blender until smooth. Season with salt (1/2 teaspoon) and pepper (1/4 teaspoon) to taste.
- Add dressing just before serving. Drizzle a portion of the dressing over the salad and toss gently. Add more dressing to taste, as desired. Serve immediately and enjoy!
Video
Recipe Notes
Note 1: To cook couscous: Follow package directions or use this method: Boil 3/4 cup water with 2 teaspoons olive oil and 1/4 teaspoon salt in a small pot. Remove from heat, stir in couscous, cover, and let sit for 5 minutes. Fluff with a fork.
Note 2: Quick-Pickled Shallots: Combine 2 tablespoons red wine vinegar, 1/2 teaspoon salt, and 1-1/2 teaspoons sugar in a jar or bowl. Stir until sugar dissolves, then add 1 cup thinly sliced shallots (about 3 ounces). Let sit at room temperature, stirring occasionally, until the sweet potatoes are done roasting.
Storage: Skip the avocado if you’re saving the salad for later. Store the salad, cashews, and dressing in separate containers. Keep each in the fridge for up to 3 days. When ready to eat, add fresh avocado, cashews, and the dressing.
Nutrition
Serving: 1serving | Calories: 542kcal | Carbohydrates: 81g | Protein: 17g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Sodium: 137mg | Potassium: 1348mg | Fiber: 18g | Sugar: 13g | Vitamin A: 32334IU | Vitamin C: 11mg | Calcium: 114mg | Iron: 5mg
Nutrition information is automatically calculated, so should only be used as an approximation.
