Healthy Roast Sweet Potato Salad

Healthy Roasted Sweet Potato Salad

  • Author: Seasoned Sprinkles
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4-6 servings 1x


Delicious, healthy roast sweet potato salad has a bit of a southwest kick with honey lime vinaigrette, cilantro, black, beans and corn. Gluten free and vegan friendly.



  • 2 large sweet potatoes cut into bite sized pieces
  • 1 pint of cherry tomatoes, halved or quartered
  • 1 can of black beans (about 1.5 cups), drained and rinsed
  • 1 cup of sweet corn, cooked
  • 1 avocado
  • the juice of 1.5 limes
  • 4 tbs of olive oil, divided
  • 1 tbs honey
  • 1/2 cup of loosely packed cilantro, chopped
  • 1 scallion
  • 2 teaspoons of chili powder
  • salt and pepper to taste


  1. Preheat the oven to 400.
  2. Toss the cut sweet potatoes in a tablespoon of olive oil and salt, pepper, and chili powder. Place on a cookie sheet sprayed with nonstick spray and cover with foil. Roast for 20 minutes. Then remove from heat and let cool.
  3. While the sweet potatoes are cooling, chop the tomatoes and rinse and drain the black beans and chop the herbs. Pour into a big bowl along with the corn and cooled sweet potatoes.
  4. Pit and dice the avocado. Toss it with the juice of half a lime. Add to the bowl with the rest of the veggies.
  5. In a small bowl, whisk together honey and remaining lime juice and olive oil. Pour over the veggies.
  6. Serve immediately or store covered in the fridge and serve for the next 3-4 days.

  • Category: Salad, lunch, side dish
  • Cuisine: American


  • Serving Size: 4-6 servings