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Welcome to your new favorite dish – a single serving Sweet Potato and Black Bean Salad. This recipe is a game changer for anyone who loves a good blend of sweet and savory flavors. Imagine tender sweet potatoes, mixed with hearty black beans, all tossed in a zesty dressing. It’s not just a salad; it’s a vibrant, flavorful meal that’s both nutritious and filling. Perfect for lunch, dinner, or even as a substantial side, this salad is easy to whip up and packs a punch of flavors.
Explore our delicious range of single serving sweet potato recipes! From crispy Sweet Potato Fries to creamy Sweet Potato Casserole, and the rich, flavorful Sweet Potato Pie, there’s something for every taste.
Table of Contents
Why You’ll Love This Sweet Potato And Black Bean Salad Recipe
- Effortless to Make: This recipe is all about simplicity. Roast, mix, and enjoy – it’s that easy!
- Nutrient-Rich: Packed with fiber, protein, and vitamins, it’s a meal that’s as healthy as it is delicious.
- Perfectly Portioned: Designed for a single serving, it’s ideal for a quick and satisfying meal without leftovers.
- Customizable: Easily adaptable to your taste preferences and dietary needs.
- Great for Any Occasion: Whether it’s a busy weekday lunch or a relaxed weekend dinner, this salad fits the bill.
Check out our other Single Serving Salad ideas!
Ingredients
If you have any ingredients leftover from this single serve black bean salad with roasted sweet potatoes recipe, check out our Leftover Ingredients Recipe Finder.
- Sweet Potato: A great source of fiber and vitamins. If you’ve got an extra sweet potato, consider using it to make a sheet pan chicken and vegetables meal. Substitute with butternut squash for a different flavor.
- Olive Oil: Used for roasting. Can be swapped with avocado oil.
- Balsamic Vinegar: Adds a tangy sweetness. Apple cider vinegar is a good alternative.
- Dried Rosemary: For an aromatic touch. Thyme can be used as a substitute.
- Garlic Powder: For a hint of garlic. Fresh minced garlic can be used for a stronger flavor.
- Kosher Salt: I reach for Diamond Crystal kosher salt in this sweet potato recipe and in all of our recipes because it dissolves quickly and enhances flavors without packing too much punch. This particular brand tends to be less salty than other kosher salts, and its slightly larger flakes mean you’re less likely to oversalt if you’re substituting a different brand. If you do use a denser, finer kosher salt like Morton’s, remember to adjust the amount slightly – start with about ¾ of the quantity called for and taste as you go.
- Black Pepper: Enhances the overall taste.
- Black Beans: Adds protein and fiber. Try kidney beans for a variation. If you’ve got leftover black beans, use them in Baked Black Bean Tacos, Southwestern Black Bean Soup, or Vegetarian Enchiladas.
- Green Onions: For a mild onion flavor. Red onions can be used for a sharper taste.
- Goat Cheese: Adds creaminess. Feta cheese is a great alternative. Got extra goat cheese? Use it to make a small batch of Goat Cheese Dressing.
Recipe Variations
This single serve Sweet Potato and Black Bean Salad is wonderfully adaptable. Here are some ideas to switch things up:
- Add a Protein Punch: For a more substantial meal, mix in cooked chicken or pan-seared tofu cubes. The added protein transforms the salad into a more filling entrée.
- Mexican-Inspired Twist: Stir in some chopped avocado, a handful of fresh cilantro, and a squeeze of lime juice. Top with a dollop of sour cream or a sprinkle of cotija cheese for an authentic Mexican flair.
- Mediterranean Makeover: Incorporate chopped Kalamata olives, sundried tomatoes, and a sprinkle of feta cheese.
- Warm Autumn Salad: Roast additional vegetables like brussels sprouts or red bell peppers along with the sweet potatoes. Toss with a maple-mustard dressing similar to the one found in our Roasted Salmon recipe and top with toasted pecans for a cozy, autumn-inspired variation.
- Spicy and Sweet Combo: Add a kick with some diced jalapeños or a pinch of cayenne pepper.
How To Make A Sweet Potato And Black Bean Salad
These step-by-step photos and instructions help you visualize how to make a small batch Sweet Potato and Black Bean Salad. See the recipe box below for ingredient amounts and full recipe instructions.
- Preheat Oven: Set your oven to 425°F (220°C), getting it ready for roasting.
- Prepare Sweet Potatoes: Spread sweet potato cubes on a rimmed baking sheet. Drizzle with olive oil and sprinkle with kosher salt. Roast them in the oven for 25 minutes until tender and golden.
- Create the Dressing: In a medium bowl, combine olive oil, balsamic vinegar, dried rosemary, garlic powder, salt, and black pepper. Whisk these ingredients together for a flavorful dressing.
- Mix with Black Beans: Add black beans to the bowl with the dressing. Toss everything well to ensure the beans are thoroughly coated.
- Combine with Sweet Potatoes: After roasting, add the sweet potatoes to the bowl. Gently stir them with the black beans and dressing.
- Serve with Toppings: Place the salad on a serving plate. Garnish with sliced green onions and crumbled goat cheese for a perfect finish.
Expert Tips
- Roasting Perfection: Cut the sweet potato into even cubes for uniform cooking.
- Dressing Balance: Adjust the vinegar and oil ratio to suit your taste preference.
- Flavor Boost: Let the salad sit for 10 minutes before serving to allow flavors to meld together.
Serving Suggestions
Before we dive into the serving ideas, remember that this warm sweet potato salad is incredibly versatile. Whether you’re looking for a light lunch or a substantial side, here are some ways to enjoy it:
- On a Bed of Greens: Elevate this salad by serving it over a bed of fresh mixed greens or baby spinach. The leafy greens add a crunchy texture and increase the nutritional value.
- With Grains: For a heartier meal, serve it alongside or mixed with cooked quinoa, brown rice, or farro. These grains complement the flavors and add a wholesome element to the dish.
- As A Wrap: Spoon the salad into a tortilla for a convenient and portable lunch option. Add some lettuce and a sprinkle of cheese for an extra layer of flavor.
- With Eggs: Top the salad with a poached or soft-boiled egg. The runny yolk creates a rich and creamy dressing-like addition, enhancing the overall taste.
- Dip It: Mash the salad slightly and use it as a unique and flavorful dip with pita chips, tortilla chips, or veggie sticks. It’s perfect for snacking or as an appetizer.
- Avocado Love: Add some slices of avocado or a dollop of guacamole on top for a creamy, rich texture and a boost of healthy fats.
- Toast Topping: Spread this salad over a slice of toasted French bread or artisan bread for a delightful open-faced sandwich, ideal for a quick and satisfying meal.
Frequently Asked Questions
Yes, you can prep the components ahead and toss them together when ready to eat.
Feta or cream cheese works well as a substitute.
Absolutely! Grilled or baked chicken or bacon bits make great additions.
Yes, it’s naturally gluten-free.
Yes, just double or triple the ingredient amounts.
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:
For more information on the cooking and baking dishes I use in our “recipes for one”, please visit our FAQ page.
For examples of the dishes used at One Dish Kitchen, please visit our Store page.
If you’ve made this Warm Sweet Potato and Black Bean Salad recipe, I’d love to hear how it turned out for you. Please rate the recipe and share your thoughts in the comments below.
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Sweet Potato And Black Bean Salad For One
Equipment
Ingredients
- 1 medium sweet potato (approximately 8 ounces, peeled and cubed)
- 2 tablespoons olive oil , divided
- ¼ teaspoon kosher salt , divided (I recommend using Diamond Crystal brand)
- 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 (about 1 ounce)
Instructions
- Preheat Oven: Set your oven to 425°F (220°C), getting it ready for roasting.
- Prepare Sweet Potatoes: Spread sweet potato cubes on a rimmed baking sheet. Drizzle with 1 tablespoon of olive oil and sprinkle with ⅛ teaspoon of kosher salt. Roast them in the oven for 25 minutes until tender and golden.
- Create the Dressing: In a medium bowl, combine the remaining 1 tablespoon of olive oil, balsamic vinegar, dried rosemary, garlic powder, ⅛ teaspoon of kosher salt, and black pepper. Whisk these ingredients together for a flavorful dressing.
- Mix with Black Beans: Add black beans to the bowl with the dressing. Toss everything well to ensure the beans are thoroughly coated.
- Combine with Sweet Potatoes: After roasting, add the sweet potatoes to the bowl. Gently stir them with the black beans and dressing.
- Serve with Toppings: Place the salad on a serving plate. Garnish with sliced green onions and crumbled goat cheese for a perfect finish.
Notes
- Roasting Perfection: Cut the sweet potato into even cubes for uniform cooking.
- Dressing Balance: Adjust the vinegar and oil ratio to suit your taste preference.
- Flavor Boost: Let the salad sit for 10 minutes before serving to allow flavors to meld together.
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.
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!