How long does sweet potato and black bean salad last in the fridge?

This salad is meal-prep approved : Lasts up to 4 days in an airtight container Add avocado and herbs just before serving to avoid browning Use a little lime juice to preserve freshness and brightness

Can I make this salad vegan or gluten-free?

Yes — and good news: it already is by default! 🥳 Vegan : All ingredients are plant-based Gluten-free : Naturally GF, especially if you avoid grain add-ins with gluten (like some couscous)

What dressing goes best with sweet potato and black bean salad?

There are plenty of flavorful dressings that work well: Lime-cumin vinaigrette (as featured in this recipe) Cilantro-lime yogurt dressing Tahini-lemon dressing for a creamy and nutty twist Or try avocado-lime crema for a richer, southwestern flavor

How long does sweet potato and black bean salad last in the fridge?

Typically, this salad lasts 3 to 4 days when stored in an airtight container in the refrigerator. In fact, the flavor often improves after the first day as the lime juice and spices mingle with the ingredients. For best texture, add avocado and dressing just before serving if you're prepping ahead.

Are sweet potatoes and black beans a good combination nutritionally?

Absolutely. Sweet potatoes offer complex carbs, potassium, and beta-carotene , while black beans add plant-based protein and fiber . Together, they create a balanced, nutrient-rich dish that helps maintain energy and satisfaction throughout the day. That’s why sweet potato and black bean salad is such a popular option for meal preppers and clean eaters alike.

When should you not eat sweet potatoes?

Avoid sweet potatoes if they’re: Sprouting Soft or mushy Moldy or have a fermented smell These signs indicate spoilage. Eating spoiled sweet potatoes can lead to digestive issues, so always check for freshness before roasting.

What are some common mistakes when preparing this salad?

Some avoidable missteps: Overboiling or under-roasting sweet potatoes—aim for caramelized, not soggy Skipping the seasoning —cumin and paprika bring essential depth Adding avocado too early , which can lead to browning Not draining beans —excess liquid can dilute your dressing

10 Irresistible Reasons to Love This Sweet Potato and Black Bean Salad Today

Description

This sweet potato and black bean salad is healthy, hearty, and bursting with flavor—perfect for meal prep, vegan diets, and gluten-free lifestyles.

Ingredients

Scale

2 medium sweet potatoes, peeled and cubed
1 tablespoon olive oil
1/2 teaspoon sea salt
1/4 teaspoon black pepper
1/4 teaspoon cumin
1/4 teaspoon smoked paprika
1 1/2 cups canned black beans, drained and rinsed
1/2 small red onion, diced
1/4 cup chopped fresh cilantro
1 avocado, diced
Juice of 1 lime
Optional: crumbled cotija cheese, pickled red onions

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Instructions

Roast the Sweet Potatoes
Preheat oven to 400°F
Toss sweet potatoes with olive oil, salt, cumin, and paprika
Roast for 25 minutes until tender and slightly crispy
Prepare the Salad Base
Combine black beans, red onion, and cilantro in a large bowl
Add roasted sweet potatoes
Dress and Serve
Drizzle lime juice and toss gently
Top with diced avocado and optional cheese or toppings
Serve warm or chilled

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Side Dish
Method: Roasting
Cuisine: Southwestern / Latin-Inspired