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This Roasted Sweet Potato Black Bean Salad is a flavorful, nutrient-packed meal for one. Easy to make, customizable, and perfect for lunch or dinner.
Featured Comment
“Who says that healthy eating cannot also taste good? This recipe was wonderful.”
– Gerard
Why You’ll Love This Recipe
- Super Easy & Quick: Roast, toss, and serve – no fuss, no complicated steps.
- Nutrition-Packed: Loaded with fiber, plant-based protein, vitamins, and antioxidants.
- Perfect Portioning (or Scalable): Ideal for a single serving, but easy to double or triple for gatherings or meal prep.
- Fully Customizable: Swap ingredients freely to match your tastes or dietary needs (vegan, gluten-free, etc.).
- Versatile for Every Meal: Works as a light lunch, hearty side, or simple dinner.
What I love most about this salad is how it brings together simple, wholesome ingredients to create something so flavorful and satisfying.
The roasted sweet potatoes turn slightly caramelized in the oven, the black beans add a hearty texture, and the tangy dressing ties everything together beautifully.
I make this recipe often for lunch, and it always feels fresh and filling without being heavy. It’s one of those dishes that reminds me how good eating well can taste.
If you enjoy this salad, you might like exploring more of our single serving sweet potato recipes. Try crispy sweet potato fries for a simple side, creamy sweet potato casserole for a comforting favorite, or a rich mini sweet potato pie for a classic dessert. Each one highlights the natural sweetness and versatility of this wonderful ingredient.
Ingredients
If you have any ingredients leftover from this single serve Sweet Potato and Black Bean Salad recipe, check out our Leftover Ingredients Recipe Finder.
- Sweet Potato: Packed with fiber and vitamins. You can also use butternut squash for a similar texture and a slightly different flavor. Got an extra sweet potato? Try it in sheet pan chicken and vegetables or sweet potato wedges. Substitute with butternut squash for a different flavor.
- Dried Rosemary: Brings a fragrant, earthy flavor. Thyme can be used instead.
- Black Beans: Add protein and fiber. Kidney beans work as a good substitute. Leftover black beans? Use them in baked black bean tacos, southwestern black bean soup, or vegetarian enchiladas for one.
- Green Onions: Provide a mild onion flavor. Use red onions if you prefer a stronger taste.
- Goat Cheese: Adds creaminess and tang. Feta is an excellent alternative. Have extra goat cheese? Use it in a small batch goat cheese dressing.
See recipe card below for a full list of ingredients and measurements.
Recipe Variations
This Roasted Sweet Potato Black Bean Salad is flexible and perfect for meal prep. Try one of these variations:
- Add Extra Protein: Toss in cooked chicken, shrimp, quinoa, or pan-seared tofu to make it a heartier main dish.
- Mexican / Southwest style: Stir in diced avocado, fresh cilantro, and lime juice. Top with cotija or a dollop of sour cream for extra flavor.
- Mediterranean twist: Add Kalamata olives, sun-dried tomatoes, and crumbled feta for a savory change of pace.
- Warm Autumn Salad: Roast extra vegetables like Brussels sprouts or red peppers alongside the sweet potatoes. Toss with a maple-mustard dressing similar to the one found in our easy roasted salmon recipe and top with toasted pecans.
- Spicy and Sweet Combo: Add diced jalapeños, a pinch of cayenne, or chipotle powder to bring a kick.
How To Make A Sweet Potato And Black Bean Salad
These step-by-step photos and instructions help you visualize how to make a roasted sweet potato and black bean salad for one person. See the recipe box below for ingredient amounts and full recipe instructions.
- Preheat the oven to 425°F (220°C).
- Spread the sweet potato cubes on a rimmed baking sheet. Drizzle with olive oil and sprinkle with kosher salt. Roast for 25 minutes, or until tender and golden.
- In a medium bowl, whisk together olive oil, balsamic vinegar, dried rosemary, garlic powder, salt, and black pepper.
- Add the black beans to the bowl and toss to coat in the dressing.
- Add the roasted sweet potatoes and gently stir until everything is evenly mixed.
- Transfer the salad to a plate and top with sliced green onions and crumbled goat cheese.
Expert Tips
- Even Roasting: Cut sweet potatoes into uniform cubes so they cook evenly.
- Adjust the Dressing: Taste the dressing and tweak the vinegar-to-oil ratio to your liking.
- Enhance Flavor: Let the salad rest for about 10 minutes before serving to help the flavors blend.
Serving Suggestions
This warm Sweet Potato and Black Bean Salad is versatile and easy to enjoy in different ways:
- Over Greens: Serve on a bed of mixed greens or baby spinach for added crunch and freshness.
- With Grains: Pair with cooked quinoa, baked brown rice, or farro for a heartier, more filling meal.
- As A Wrap: Spoon into a homemade tortilla with lettuce and cheese for a quick handheld lunch.
- With Eggs: Top with a poached or soft-boiled egg, the yolk adds a creamy finish.
- As a Dip: Lightly mash and serve with pita chips, tortilla chips, or veggie sticks.
- Add Avocado: Top with sliced avocado or a scoop of guacamole for creaminess and healthy fats.
- On Toast: Spread over toasted French bread or artisan bread for flavorful open-faced sandwich.
Frequently Asked Questions
Yes, this salad can be made in advance. Store it in an airtight container in the refrigerator for up to 3 days. Add any fresh herbs, avocado, or cheese just before serving.
Peeling is optional. The skin adds extra fiber and texture, but you can peel them if you prefer a smoother bite.
Fresh sweet potatoes roast best, but drained canned sweet potatoes can work in a pinch. Just skip roasting and toss them gently with the dressing.
Simply skip the goat cheese or use a plant-based alternative. The salad is naturally vegan without the cheese.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this single serving Sweet Potato and Black Bean Salad recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve made this warm sweet potato salad, I’d love to hear how it turned out for you. Please rate the recipe and share your thoughts in the comments below.
Snapped a photo? Tag us on Instagram; we’d be thrilled to see your creation!
Sweet Potato And Black Bean Salad For One
Equipment
Ingredients
- 1 medium sweet potato peeled and cubed (8 ounces)
- 2 tablespoons olive oil -divided
- ¼ teaspoon kosher salt -divided
- ½ tablespoon balsamic vinegar
- ½ teaspoon dried rosemary
- ⅛ teaspoon garlic powder
- ⅛ teaspoon black pepper
- ½ cup canned black beans -rinsed and drained
- 1 tablespoon sliced green onions
- 2 tablespoons crumbled goat cheese (1 ounce)
Instructions
- Preheat the oven to 425°F (220°C).
- Place sweet potato cubes on a rimmed baking sheet. Drizzle with 1 tablespoon olive oil and sprinkle with ⅛ teaspoon kosher salt. Roast for 25 minutes, or until tender and golden.
- In a medium bowl, whisk together the remaining 1 tablespoon olive oil, balsamic vinegar, dried rosemary, garlic powder, ⅛ teaspoon kosher salt, and black pepper.
- Add the black beans and toss to coat in the dressing.
- Add the roasted sweet potatoes and gently stir to combine.
- Transfer to a plate and top with sliced green onions and crumbled goat cheese.
Notes
- Even Roasting: Cut sweet potatoes into uniform cubes so they cook evenly.
- Adjust the Dressing: Taste the dressing and tweak the vinegar-to-oil ratio to your liking.
- Enhance Flavor: Let the salad rest for about 10 minutes before serving to help the flavors blend.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
I have finally gotten around the making this again and I wish I had done it sooner. The blending of flavors is awesome. I used a large sweet potato so I could use the whole can of black beans. I added some slivered sweet pepper and lemon peel to the baking tray of sweet potatoes when they were about half done. I had the lemon peel left over from making your lemon posset. I used kans light balsamic vinaigrette generously. It’s so easy and so good I need to make it more often. Healthy healthy healthy.
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Thank you so much for sharing your experience. I’m glad you enjoyed it and found it healthy and easy to make. Using the leftover lemon peel was such a creative touch, and I’m happy to hear you’ll be making it again!
What can I substitute for goat cheese?
Feta cheese is a great alternative. You can also see substitutions for other ingredients in the Ingredients section of the recipe post.
Who says that healthy eating cannot also taste good? This recipe was wonderful. You’re amazing. I went heavy on the black beans, used the whole can. I used some balsamic vinaigrette dressing that I had. And finally not having the appropriate cheese I topped it with sour cream. Turned out wonderful got enough left over for another meal. I did pre-warm the black beans slightly.
Sounds wonderful, Gerard! I’m so happy you enjoyed it.
I loved the sweetness of the roasted sweet potatoes with a little feta cheese. I just didn’t make enough for leftovers the first time. Great recipe!
Not my normal fare but was pleasantly surprised with the outcome (sub’d red onion)! It will definitely be a repeat in my steadily increasing ODK repertoire–thank you!
A definite keeper! I used kabocha squash and feta cheese as I already had them on hand. It was fast, easy, filling, and very good. Recipe has been added to my meal rotations. Thank you so much!
I’m so happy you enjoyed the salad and thank you for your feedback!
I would like to try this but have no balsamic vinegar as of yet. What brand/type do you like?
I have a Costco near me and I really like their balsamic vinegar under the Kirkland name. I have also used Pompeian and Alessi brands.
Just made this a few minutes ago. It looks and tastes very good. My vegetarian daughter is preparing rice to put with it and will also add avocado chunks. It’s a keeper.
I’m so happy you both enjoyed the salad – thank you!
Great recipe.
Thank you!