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Roasted Sweet Potato Salad

A colorful, nutritious twist to traditional potato salad!
Servings: 6 servings



  • 2 very large sweet potatoes peeled and cut in 3/4 inch cubes
  • 1 T olive oil
  • 1 t salt and pepper
  • 15 ounce can black beans drained and rinsed
  • 1 bunch green onions thinly sliced
  • 1 large red bell pepper diced small
  • 1 cup corn I used 2 ears of cooked corn on the cob...can use thawed frozen or canned
  • 1 bunch cilantro chopped finely
  • 3 T hemp hearts great to add in for so many healthy reasons!


  • 2 T olive oil
  • 2 T Dijon mustard
  • 2 T lemon or lime juice
  • 1 T honey or agave use 2 T if you like a bit more sweetness
  • salt and pepper to taste
  • cayenne pepper optional, to taste


  • Preheat oven to 425.
  • Toss cubed sweet potatoes in olive oil and salt and pepper, spread on a baking sheet lined with parchment paper or foil.
  • Roast for 20 minutes, check and if fork tender, remove, or add more time if needed.
  • While potatoes are roasting, combine beans, pepper, onion, corn, cilantro and hemp hearts in a medium bowl and make the dressing.
  • Add the cooked sweet potatoes and the dressing and toss. taste for seasoning.


This salad holds great in the fridge for several days so enjoy as is or as a filling for vegan tacos or enchiladas!