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Roasted Sweet Potato Salad with Black Beans, Pomegranate & Avocado

  • Author: She Likes Food
  • Total Time: 1 hour
  • Yield: 4-6 1x


This hearty and delicious salad is is healthy and full of flavor!


  • 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


  1. 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.
  2. 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.*


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