Sweet Potato, Black Bean, and Chickpea Salad

That sounds like a nutritious and flavorful combination! 🥗 Since you've shared these ingredients, I'm happy to help you turn them into a great meal. I'll ask some guiding questions along the way to help us build the perfect recipe together.

To get started, let's think about the textures and flavors of these main components:

Sweet Potatoes 🍠: These provide a soft, starchy base with a natural sweetness.

Black Beans 🖤: These add a creamy texture and earthy flavor.

Chickpeas 🫑: These offer a slightly nutty taste and a firmer "pop" when you bite into them.

Since the beans and chickpeas are ready to go (if canned), the first step is usually deciding how to prepare the sweet potato.

How were you thinking of cooking the sweet potato—would you prefer it roasted in the oven for some caramelization, or steamed/boiled for a softer, quicker preparation?

Roasted Sweet Potato, Black Bean, and Chickpea Salad

This vibrant, protein-rich salad combines the natural sweetness of roasted potatoes with the earthy heartiness of beans and a zesty citrus dressing. It works beautifully as a main dish, a side for grilled proteins, or a healthy meal-prep lunch.

Prep time: 15 min | Cook time: 25 min | Servings: 4-6

Ingredients

The Roasted Base

Sweet Potatoes: 2 large (peeled and diced into 1/2-inch cubes)

Olive Oil: 2 tablespoons

Spices: 1 tsp smoked paprika, 1/2 tsp cumin, salt, and pepper

The Salad Mix

Black Beans: 1 can (15 oz), rinsed and drained

Chickpeas: 1 can (15 oz), rinsed and drained

Red Bell Pepper: 1 large, finely diced

Red Onion: 1/4 cup, finely minced

Fresh Cilantro: 1/2 cup, chopped

Avocado: 1 ripe, diced (add just before serving)

Optional: 1/2 cup crumbled feta or cotija cheese

Zesty Lime Dressing

Lime Juice: 1/4 cup (about 2 limes)

Olive Oil: 1/3 cup

Honey or Maple Syrup: 1 tablespoon

Garlic: 1 clove, minced

Cumin: 1/2 teaspoon

Chili Powder: 1/4 teaspoon

Instructions

1. Roast the Sweet Potatoes

Preheat your oven to 400°F (200°C).

Toss the diced sweet potatoes on a baking sheet with olive oil, smoked paprika, cumin, salt, and pepper.

Spread them in a single layer and roast for 20–25 minutes, or until tender and slightly browned on the edges.

Remove from the oven and let them cool to room temperature.

2. Prepare the Dressing

In a small jar or bowl, whisk together the lime juice, olive oil, sweetener, minced garlic, cumin, and chili powder.

Taste and adjust salt/pepper as needed.

3. Assemble the Salad

In a large mixing bowl, combine the rinsed black beans, chickpeas, diced bell pepper, red onion, and chopped cilantro.

Add the cooled roasted sweet potatoes to the bowl.

Pour the dressing over the salad and toss gently to coat everything evenly.

4. Serve

Just before serving, gently fold in the diced avocado (this prevents it from browning or getting mashed).

Top with crumbled cheese if desired.

Tips for Success

The "Cool" Rule: Make sure the sweet potatoes are mostly cooled before mixing. If they are steaming hot, they will wilt the cilantro and soften the peppers.

Meal Prep: If making this ahead of time, keep the avocado separate and add it right before you eat.

Texture: For extra crunch, you can roast the chickpeas along with the sweet potatoes for the last 15 minutes of baking!