This Mexican-inspired roasted sweet potato salad is a 40-minute plant-based delight! With black beans, corn, and a citrusy lime dressing, it makes a fresh and hearty meal.
Easy Roasted Sweet Potato Salad – Hearty Mexican-inspired Recipe
If you’re looking for a vibrant, satisfying dish that’s bursting with bold flavour, this roasted sweet potato salad is just the thing. Inspired by the punchy, fresh flavours of Mexican cuisine, it’s a colourful, wholesome salad that’s just as brilliant as a light main as it is a show-stopping side. It is best served at room temperature.
Roasting the sweet potatoes brings out their natural sweetness and gives them lovely caramelised edges that are impossible to resist. Paired with hearty black beans, sweetcorn, juicy cherry tomatoes, crisp red pepper and finely sliced red onion, every bite offers a mix of texture and taste. For a fresh, peppery lift, I’ve also added a generous handful of rocket which gives this salad a lovely fresh bite.
But what really ties everything together is the dressing. It’s zesty, zingy, and so simple to make. A bright blend of freshly squeezed lime juice, extra-virgin olive oil, a little Dijon mustard for depth, garlic for punch, and just a hint of maple syrup to balance everything out. The result is a dressing that’s light yet packed with flavour, coating every ingredient without weighing it down.
And while this salad is completely plant-based and naturally gluten-free, it’s still wonderfully filling thanks to the mix of sweet potato and black beans, making it ideal for anyone looking for a hearty but healthy meal.
Whether you’re serving it up at a summer barbecue, prepping ahead for weekday lunches, or just want something colourful and delicious to brighten up a midweek dinner, this roasted sweet potato salad is a cracking choice. It travels well too, so it’s great for picnics or packed lunches.
Personally, I love pairing it with my Tofu Tacos for a full-on Mexican-inspired feast, but it’s also brilliant on its own, maybe with a bit of crusty bread or a dollop of guacamole on the side.
What I especially love about this salad is how flexible it is. Fancy adding a bit of avocado or some toasted seeds for crunch? Go for it. Got some leftover quinoa or rice? Stir it through to bulk it out. It’s the kind of dish that happily adapts to what you’ve got in the fridge, while still feeling fresh and exciting every time you make it.
This roasted sweet potato salad is one to bookmark. It’s simple, nourishing, and packed with sunshine.
Other Salads You Should Try
- Mushroom Salad (with Tahini Dressing)
- Mexican Quinoa Salad
- Asian Vermicelli Noodle Salad (with smoked tofu)
- Lentil Tabbouleh
- Chickpea Salad
Watch How To Make This Roasted Sweet Potato Salad
In this post
How To Make This Roasted Sweet Potato Salad
Ingredients
To make these roasted sweet potato salad you will need:
- sweet potatoes
- olive oil
- ground cumin
- ground coriander
- garlic powder
- smoked paprika
- salt
- can black beans
- can corn
- red pepper
- cherry tomatoes
- small red onion
- rocket
LIME DRESSING
- Dijon mustard
- extra-virgin olive oil
- fresh lime juice
- maple syrup
- 1 garlic clove grated
Step 1: Roast The Sweet Potatoes
Peel and cut the sweet potatoes in 2cm [3/4 inch] dice. Place the diced sweet potatoes in an oven tray. Toss in olive oil, cumin, coriander, garlic powder, smoked paprika, and salt until coated all over.
Shaking the oven tray from time to time, cook the sweet potatoes for 30 minutes at 200°C / 400°F until soft and slightly caramelised.
Step 2: Make The Dressing
Whisk together the Dijon mustard, extra-virgin olive oil, lime juice, maple syrup, and grated garlic. Season to taste with salt and set aside.
Step 3: Combine and Serve This Roasted Sweet Potato Salad
Place the black beans, corn, pepper, tomatoes, and red onion in a large salad bowl. Top with the sweet potatoes and rocket. Toss everything in the lime dressing and serve.
I hope you enjoy this roasted sweet potato salad recipe as much as we do. If you do make this recipe, don’t forget to tag me on Instagram!
Roasted Sweet Potato Salad
Equipment
Disclaimer: the equipment list above includes affiliate links to products I use and like.
Ingredients
- 450 g sweet potato
- 2 Tbsp olive oil
- ½ tsp ground cumin
- ½ tsp ground coriander
- ½ tsp garlic powder
- ½ tsp smoked paprika
- ½ tsp salt
- 400 g can black beans rinsed and drained
- 150 g can corn rinsed and drained
- 1 red pepper diced
- 125 g cherry tomatoes halved
- 1 small red onion diced
- 2 handfuls rocket
LIME DRESSING
- 2 tsp Dijon mustard
- 4 Tbsp extra-virgin olive oil
- 2 Tbsp fresh lime juice
- 3 to 4 tsp maple syrup
- 1 garlic clove grated
Instructions
- Preheat the oven to 200°C / 400°F.
- Peel and cut the sweet potatoes in 2cm [3/4 inch] dice.450 g sweet potato
- Place the diced sweet potatoes in an oven tray. Toss in olive oil, cumin, coriander, garlic powder, smoked paprika, and salt until coated all over.2 Tbsp olive oil, ½ tsp ground cumin, ½ tsp ground coriander, ½ tsp garlic powder, ½ tsp smoked paprika, ½ tsp salt
- Shaking the oven tray from time to time, cook the sweet potatoes for 30 minutes until soft and slightly caramelised.
- In the meantime, make the dressing: Whisk together the Dijon mustard, extra-virgin olive oil, lime juice, maple syrup, and grated garlic. Season to taste with salt and set aside.2 tsp Dijon mustard, 4 Tbsp extra-virgin olive oil, 2 Tbsp fresh lime juice, 3 to 4 tsp maple syrup, 1 garlic clove
- Prepare the rest of the salad: Place the black beans, corn, pepper, tomatoes, and red onion in a large salad bowl.400 g can black beans, 150 g can corn, 1 red pepper, 125 g cherry tomatoes, 1 small red onion
- Top with the sweet potatoes and rocket.2 handfuls rocket
- Toss everything in the lime dressing and serve.
Video
Nutrition
Find this recipe online:
https://theflexitarian.co.uk/recipe-items/roasted-sweet-potato-salad/
I cannot wait to see your posts!
Other recipes you might want to try
Delicious! Great for a lighter meal but still filling. Thank you!
Thanks Lilig. So glad you enjoyed this recipe. Annabelle x