Name: Sweet Potato Black Bean Salad at Home
Yield: 4

Sweet Potato Black Bean Salad is loaded with tender sweet potatoes, black beans, and creamy avocado, all tossed in the best cilantro dressing.

author’s note

The Sweet Potato Black Bean Salad I Can’t Stop Thinking About!

It’s no secret I’m obsessed with sweet potatoes. They’ve always been a reliable veggie, and I’m constantly finding new ways to use them in meals my family will actually get excited about.

This recipe came together almost by accident after I made my Sweet Potato Burrito Bowls one night and ended up with a bunch of leftovers in the fridge. The next day, I started tossing everything into a bowl, added a quick dressing, and hoped it would turn into something worth eating for lunch.

It ended up being so good that I immediately went back and started testing it again, this time on purpose.

Now it’s one of those recipes I keep coming back to because it checks all the boxes. It’s filling, fresh, packed with flavor, and just different enough from the usual salads to make it feel exciting every time I make it.

All the ingredients for this recipe are prepped and ready for straightforward assembly, including sweet potatoes, couscous, dressing, onion, avocado, cashews, and black beans.

Sweet Potato Black Bean Salad Ingredients

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.
Black Beans: Rinse and drain well to remove extra salt.
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? Skip!
Cashews: Dry-roasted and lightly salted work best for crunch and flavor.
Spices: Toss potatoes with paprika, garlic powder, cumin, and oil for a satisfying flavor.

All the dressing ingredients are prepped and ready for straightforward assembly, including honey, vinegar, Dijon, seasoning, sour cream, and garlic for this sweet potato black bean salad.

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.

All the dressing ingredients are in the blender bottle, ready to be blended together.

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 baked chicken, steak, blackened shrimp and serve it diced in the salad or on the side.

Sweet potatoes roasting on a sheet pan for this sweet potato black bean salad.

chelsea’s recipe tips

My Top Tips For Success

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.

Storage

Skip the Avocado: Don’t add avocado to any salad you want to save for later.
Store: Keep the sweet potato black bean 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.