Sweet Potato Black Bean Salsa

This sweet potato black bean salsa is delicious, easy to make, satiating with a great variety of textures. This salsa recipe is also great during those colder months because of the roasted sweet potatoes and cumin.

For this recipe I decided to combine three things that I can always find in my kitchen: beans, (sweet) potatoes and tomatoes. This sweet potato black bean salsa didn’t let down and it hits the sweet spot every single time. I just know that these products never disappoint no matter how I tweak the recipe. This sweet potato black bean salsa is a satiating, sweet and slightly spicy salsa with vibrant colors. 

While planning and writing this recipe I dove into ”my bible” for recipe creating also known as the ‘Vegetarian Flavor Bible”. It’s not a book you will read from cover to cover and then put away. This book serves as a reference that I come back to the moment I’m lost in the jungle of food combining. As a vegan you don’t have to be discouraged by the title (vegetarian), since this book still provides great value for vegans too.

If you open the book at the section ”sweet potatoes” you will see that they are for example best combined with: apples, black beans, bell peppers, chilis, cilantro, cinnamon, coconut, garlic, ginger and so on. Also cumin was listed as a good combination. Something I normally never add to my savory sweet potato recipes and it tunred out to be a delicious combination.

This sweet potato black bean salsa is great served with tortilla chips or crackers, but I love a good filling plate of this goodness for lunch or dinner too with some quinoa and greens.

A salsa recipe is in my opinion so much more than a mixture of chunky tomatoes, onions, and spicy peppers. It can be anything that serves instead of a sauce or anything that serves as an addition to a recipe or as an appetizer. I guess for me the only requirement is that a salsa recipe should have some acid flavors, some spiciness and of course chopped tomatoes.

Although I normally prefer to eat salsa in the warmer months, I think this recipe is great during the cooler months too. Probably because of the roasted sweet potatoes and the cumin. You can make this recipe also in the summer months by using cooked white potatoes instead of roasted sweet potatoes.

If you like the idea of a sweet potato black bean salsa for the colder months, then this is an amazing recipe to try. And gorgeous to serve too, don’t you think? If you are going to try this recipe, let me know! Leave a comment, rate it, and don’t forget to tag your photo #thegreencreator on Instagram. I’d love to see your vibrant sweet potato black bean salsa in action.

Sweet Potato Black Bean Salsa

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Sweet Potato Black Bean Salsa

Sweet Potato Black Bean Salsa

  • Author: The Green Creator
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 mins
  • Yield: 2 big portions 1x
  • Category: appetizer, lunch, dinner, side
  • Cuisine: vegan, plant-based, vegetarian, gluten free, oil free


This sweet potato black bean salsa is delicious, easy to make, satiating with a great variety of textures. This is not your average salsa recipe and it’s great as a lunch, dinner or as an appetizer. This salsa recipe is also great for those colder months because of the roasted sweet potatoes and cumin.


  • 2 large sweet potatoes, cut into cubes
  • pinch of salt, to taste
  • a few dashes of black pepper, to taste
  • 1 tsp cumin seeds
  • ½ tsp chili powder
  • 1/2 tsp paprika powder
  • 240 gr cooked black beans, drained and rinsed
  • ¼ tsp smoked paprika
  • sprinkle of cayenne pepper
  • 2 cups / 250 gr small cherry tomatoes, cut in halves
  • a handful of fresh cilantro (or parsley), finely chopped
  • 1 small red onion, cubed
  • juice of 1 lime
  • salt to taste
  • {optional toppings}
  • chopped cilantro or parsley


  1. Preheat the oven to 400 F ( 200 C).
  2. Line a baking sheet with parchment paper, set aside
  3. Cut the sweet potatoes into cubes (about 1 inch). You can leave the skin on if you wish.
  4. Place the ingredients listed in the ‘’roasted sweet potatoes ingredients’’ in a medium sized mixing bowl and mix.
  5. Add the cubed sweet potatoes o the mixing bowl and mix until all potatoes are covered.
  6. Place sweet potatoes onto the parchment paper, spreading out to a single layer.
  7. Bake in a 400 F oven for 20 minutes or until the sweet potatoes are tender. The smaller the cubes the faster they will be ready.
  8. Meanwhile, prepare the black bean salsa.
  9. Mix together black bean salsa by combining all the ingredients in a medium bowl that are listed in the ”black bean salsa ingredients’’. Toss well. Adjust (salt/pepper) according to your taste.
  10. When the sweet potatoes are done, let cool off completely. You can also roast the sweet potatoes the day before.
  11. To serve, add the roasted sweet potatoes (with the herbs such as the roasted cumin) to the black bean salsa.
  12. Top with additional cilantro (or parsley) and any other additions you wish such as hot sauce, greens or maybe some quinoa/rice/buckwheat/millet if it serves as a main dish.


This sweet potato black bean salsa will keep for a day or two in the fridge, but it’s best eaten right after it’s made.

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Sweet Potato Black Bean Salsa









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