This Roasted Sweet Potato Salad with Black Beans, Pomegranate, and Avocado is healthy, filling, and flavorful! It’s perfect for a delicious side dish.
I promise I didn’t mean to post two recipes in a row with sweet potatoes and black beans! I had a different recipe planned for today, but I decided at the very last minute it needed a few changes, so you’ll get that one on Monday 🙂 It’s going to be good!
The other day, my husband said that he thinks I use the same ingredients over and over again in different ways. He might have a point, haha! This salad is really good, though, so I hope you’ll forgive me!
This salad is excellent to eat for lunch, bring to a potluck, or make for the Super Bowl next week, if you’re into that 🙂 I’ve always hated football. Still, my husband is in love with it, so I’ve learned to tolerate it over the years. Now, I even know some of the football players’ names, haha. That being said, there are two things I enjoy about the Super Bowl: eating lots of delicious appetizers and the fact that it signals the end of the football season! Mostly the appetizer thing, though 🙂
Roasted Sweet Potato Salad Recipe Ingredients
- Sweet potato – Peeled and diced.
- Avocado oil – You can also use your favorite oil.
- Spices – I used ground cumin, paprika, garlic powder, salt, and black pepper.
- Black beans – I used one can, drained and rinsed.
- Avocado – I went with a large avocado, which I pitted, peeled, and diced.
- Pomegranate arils
- Cilantro
- Garlic
- Fresh lime juice – I used the juice from two limes.
How To Make This Sweet Potato Salad with Black Beans
- Preheat oven to 375 degrees F. On a large sheet pan, toss together cubed sweet potato, oil, cumin, paprika, garlic powder, salt, and pepper. Roast the sweet potato until it’s fork-tender, 35-40 minutes.
- Add the roasted sweet potato to a large bowl along with all the remaining ingredients. Mix until combined. Salad can be served immediately or stored in the refrigerator for up to 2 days.
Recipe Tips and Thoughts
- It’s always essential to include something that contains beans and avocados, and this Roasted Sweet Potato Salad with Black Beans, Pomegranate, and Avocado is a delicious and healthy option.
- This salad can be refrigerated for up to 4 days if the avocado is left out.
- This recipe is both vegan and gluten-free.
Looking For More Great Game-Day Appetizer Recipes?
20 Gluten Free Super Bowl Recipes
Check Out Exactly How I Make It Here:
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Roasted Sweet Potato Salad with Black Beans, Pomegranate & Avocado
- Total Time: 1 hour
- Yield: 4-6 1x
Description
This hearty and delicious salad is is healthy and full of flavor!
Ingredients
- 1 large sweet potato, peeled and diced
- 2 teaspoons avocado oil, or your favorite oil
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 (15 ounce) can black beans, drained and rinsed
- 1 large avocado, pitted, peeled and diced
- 3/4 cup pomegranate arils
- 1/4 cup chopped red onion
- 1/4 cup chopped cilantro
- 1 clove garlic, minced
- Juice of 2 limes
- Salt, to taste
Instructions
- Pre-heat oven to 375 degrees F. On a large sheet pan, toss together cubed sweet potato, oil, cumin, paprika, garlic powder, salt and pepper. Roast sweet potato until fork tender, 35-40 minutes.
- Add the roasted sweet potato to a large bowl along with all the remaining ingredients. Mix until combined. Salad can be served immediately or refrigerated for up to 2 days.*
Notes
Salad can be refrigerated for longer if the avocado is left out, about 4 days.
- Prep Time: 20 mins
- Cook Time: 40 mins
- Category: Salad, Vegan, Gluten Free
Best this so many times during the summer and will give it ago for my family now during the colder months. It was absolutely delicious each time!
That’s so great to hear! I hope your family enjoys it too! 🙂
looks like a 5 but i havent made it yet….
Thanks!
This is a great recipe. The combination of main ingredients and spices is perfect. And the cilantro/lime really added the finishing touches. The only thing I left out was the pomegranate and I could see how it would add a bit more complexity. Will spring for it next time if in the grocery store. This recipe will be in my stash of favorites, Thank you!
what is the nutrition info ?
I don’t currently have it up but plan to add more nutritional info to the site soon!
What would you suggest as the best substitute for pomegranate?
I think dried cranberries would be a great sub!
I’m one of those people that think cilantro tastes like dish soap…how badly will it affect this if I leave it out?
It’s no problem at all if you leave it out!
parsley
What can you substitute for the avacado?
I’d either leave it out or use a soft cheese like feta or goat cheese, if you eat diary 🙂
haha! sweet potatoes and black beans are the best combo, so you can really never have too many variations 🙂
That’s exactly how I feel 🙂