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Sweet Potato Black Bean Salsa

Sweet Potato Black Bean Salsa

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  • 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.