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Roasted Sweet Potato Salad

Alysa Bajenaru (InspiredRD.com)
Easy to throw together, this roasted sweet potato salad is healthy and perfect for a potluck or BBQ
4 from 1 vote
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Salad, Side, Vegetable
Servings 10 -12 servings


  • 4 sweet potatoes peeled and diced
  • 2 Tbsp. olive oil or avocado oil
  • 1/2 tsp. Celtic sea salt
  • 1/2 tsp. ground cumin
  • 1 cup grape tomatoes halved
  • 1.5 cups corn I used frozen, thawed
  • 1 can black beans no salt added, rinsed and drained
  • 2 green onions chopped
  • 1 cup loosely packed cilantro chopped
  • Juice of 2 limes
  • Salt & Pepper to taste
  • Optional - add diced avocado


  • Preheat oven to 375 degrees. Toss diced sweet potatoes with oil, salt and cumin. Roast in a single layer on a baking sheet for 30 minutes. Combine roasted sweet potatoes, corn, black beans, green onion, tomatoes, and cilantro in a large bowl. Pour lime juice over everything. Stir, season to taste with salt a pepper. Serve. (Optional: add avocado just before serving). Leftovers will keep for up to 5 days in the refrigerator. Can be served hot or cold.