Here’s how to make the best homemade roasted sweet potato salad recipe that absolutely everyone will love. This healthy salad is packed with fresh vegetables and delicious ingredients!

Why you’ll love this easy sweet potato salad

• Crowd friendly recipe. It’s the perfect appetizer or side dish to serve at parties, potlucks, picnics, barbecues, or any other time you need a colorful one bowl recipe to impress a group of hungry guests.
• Fast and simple to prepare. The veggie salad is quick to throw together if you receive a last minute invite. It calls for just a few basic ingredients that should be readily available at most traditional grocery stores or farmers markets.
• Super healthy. Dairy free, soy free, gluten free, added sugar free, low calorie, low fat, and vegan options are all included in this superfood sweet potato dish. It’s high in vitamin A, vitamin C, protein and fiber and is easily adaptable to fit Whole30 and paleo diets.
• Good for meal prep. This is one of my favorite almost instant healthy lunches to enjoy year round. Just portion the salad into meal prep containers and refrigerate for up to five days. Then grab and go as desired throughout the week!

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Step by step recipe video

Watch the sweet potato salad video above.

This healthy sweet potato salad, with its tasty lime and garlic dressing, was inspired by the first friend I ever made after moving into my new apartment.

She brought a similar salad as an appetizer to a potluck brunch I hosted a few years ago, and I fell completely in love with the array of textures and flavors.

I immediately asked for the recipe and have been making my own version ever since!

Here’s the best way How to cook sweet potatoes

Do you eat the salad hot or cold?

Because the recipe is filled with an array of fresh produce and can be served warm or cold, it’s a terrific option for either summer or Fall.

The recipe yields a large batch. I like to prepare it on Sunday afternoon and serve it hot from the oven with dinner that night. Then I eat leftovers cold from the fridge during the week.

So whether you choose to serve it on Thanksgiving, Super Bowl, Fourth of July, for a fancy dinner party or as a regular Monday work lunch, this sweet potato salad is always a welcome option at the table.

The salad needs no mayonnaise, no mustard, and it can even be oil free.

Sweet potato salad ingredients

The high fiber salad recipe calls for roasted sweet potatoes, diced onions, minced garlic, lime juice, red bell pepper, vegetable or olive oil, black beans, fresh cilantro, salt and pepper, and optional corn.

Sweet potato – If you prefer, the sweet potatoes can also be substituted with yams, Japanese white sweet potatoes, purple sweet potatoes, or baked butternut squash.

Black beans – Use either canned beans or fresh cooked beans. And feel free to exchange black beans for chickpeas, pinto beans, kidney beans, or lentils.

Onions and red peppers – White or red onions work equally well. And if you want to use a yellow or orange bell pepper, that is totally fine.

Seasonings – I almost always take a shortcut by using jarred minced garlic instead of chopping my own. Likewise, you can buy fresh limes or a jar of lime juice. Lemon juice may be substituted if you do not have limes on hand.

Cilantro – Not everyone likes cilantro (hello to my soap gene friends!). So I will often leave it on the side or add it at the end when serving the healthy salad to dinner guests.

With so many different flavors and textures, the one bowl dish will completely captivate your tastebuds.

And you can change it up to suit what you have on hand. I will sometimes add fresh corn, zucchini, apple, walnuts, or chopped avocado, similar to this Avocado Salad recipe.

How to make the sweet potato vegetable salad

1. Start by gathering all of your ingredients and lining two standard size baking sheets with parchment paper.
2. Peel and chop the sweet potatoes, and dice the onion. Toss the sweet potatoes and diced onion with oil or fat free spray.
3. Then sprinkle with salt and optional pepper, add the garlic, and spread the raw sweet potatoes in a single layer onto the prepared baking sheets.
4. Place the trays in a non preheated oven (in other words, a cold oven) on the center rack. Now turn the oven on to 450° Fahrenheit or 232° Celsius.
5. Bake for 35 minutes or until the potatoes are lightly browned and soft in the centers and the onions are sweet and caramelized.
6. Meanwhile, dice or chop the bell peppers. Drain and rinse the beans well.
7. Add all of the ingredients, including the sweet potatoes and onions, to a large bowl. Toss until evenly combined. Serve hot or cold.
8. Allow leftovers to cool fully before transferring to an airtight container. Store in the refrigerator for up to five days. Leftover salad can also be frozen, although the texture of the vegetables will not be quite as crisp and crunchy once thawed or reheated.

Recipe serving suggestions

Serve as a side with protein. Traditionally, people often serve potato salads alongside hamburgers, grilled chicken, steak, bacon and eggs, meatloaf, pork, or shrimp.

As a vegan, I love to serve it with veggie burgers, barbecue tofu, coleslaw, wraps, sandwiches or paninis, roasted brussels sprouts, avocado toast, or Tofu Scramble.

Or make it a main dish. You can also turn the roasted sweet potato salad into a light main meal by serving over quinoa, rice, kale, rocket greens, or spinach. Or slice an avocado over the top.

Add garnishes. Stir in a pop of texture and even more flavor by adding fresh pomegranate seeds, dried cranberries, toasted pecans, or vegan feta if desired.

Also be sure to try this Coconut Curry

More healthy side dish recipes

Healthy Spinach Artichoke Dip

Vegan Cornbread Muffins

Cauliflower Casserole

Mushroom Gravy

Vegan Mac And Cheese

Cauliflower Fried Rice

Lentil Soup

Avocado Mayo