Black Bean Roasted Sweet Potato Salad Recipe

This black bean roasted sweet potato salad recipe is filled with fiber and all things delicious!

Since going 100% plant based, my creative side has really come out in the kitchen. There is something about all these fruits, veggies and beans that feels like a never ending supply of creative juice. I’m not complaining.

A white bowl on a dark wood table sits filled with Clean Eating Black Bean Roasted Sweet Potato Salad. You can see the beans, chunks of bright orange sweet potatoes and light green celery slices. It's topped off with chopped parsley.

The truth is, I enjoyed being low carb for so long. But my creativity was stifled a bit because it was just a tiny bit limiting. At least for me. I know there are a ton of low carb bloggers out there who come up with recipe after recipe. But I just couldn’t keep that going forever.

Plant based recipes however, I could create all day long and twice on Sunday.


This delicious dish came to be because my creativity has lead me to the wonderful world of beans, beans, beans. All day long, beans. They are so filling and delicious when combined with other vegetables and even some fruits in some recipes!

I had a huge jar of dry black beans in the pantry and a large sweet potato sitting on my counter. So I married the two and this recipe was the delicious result!


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Clean Eating Black Bean Roasted Sweet Potato Salad Recipe

Black Bean Roasted Sweet Potato Salad

This delicious salad is bursting with both flavor and fiber! Enjoy this as a delicious side dish to most meat-based main courses, or as a plant-based main meal.
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Course: Main Course, Salad, Side Dish
Cuisine: American
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Servings: 12 servings
Calories: 136kcal



  • 4 cups cut sweet potatoes (I used one very large sweet potato)
  • 2 tbsp. oil (divided)
  • 2 tbsp. garlic powder (divided)
  • 2 cups sliced celery
  • 1 cup chopped green bell pepper
  • ½ cup chopped red onion
  • ½ cup chopped fresh parsley
  • 1 tbsp. lemon juice
  • 2 tsp. dried thyme (or 3 tbsp. fresh, chopped)
  • 3 cups cooked black beans (canned is fine if no sugar added, rinse and drain)
  • salt and pepper to taste


  • Peel your sweet potato. Cut in half and then cut each half into slices that are about 1/4 - 1/2 inch thick. Turn, and cut again. You'll end up with rectangles.
  • Transfer the sweet potatoes to a food-safe bag (one with a zipper top is super helpful, but not necessary). Add 1 tbsp. of the oil and 1 tbsp. of the garlic powder to the potatoes, close the bag and toss to coat them evenly.
  • Pour them out onto a baking sheet (parchment lined for easier clean up) and bake at 350 F. for about 40-50 minutes, or until they appear well roasted.
  • While the potatoes bake, chop the vegetables. Make sure to slice the celery thin. I didn't slice mine thin enough and the large chunks were not pleasant.
  • When the potatoes are ready, combine all the remaining ingredients in a large mixing bowl. Season with salt to taste and serve as a side dish or a plant-based main meal.


Please note that the nutrition data below is a ballpark figure. Exact data is not possible. Also note that I kept the serving size small for those who wish to use this as a side dish. Simply multiply the data for a larger serving.


Serving: 0.5cup | Calories: 136kcal | Carbohydrates: 23g | Protein: 5g | Fat: 2g | Sodium: 42mg | Potassium: 427mg | Fiber: 6g | Sugar: 2g | Vitamin A: 6655IU | Vitamin C: 16.3mg | Calcium: 55mg | Iron: 2.6mg

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