Crispy Sweet Potato & Black Bean Fiesta Recipe with Zesty Dressing

Sweet potatoes with their vibrant orange hue can totally revolutionize black bean salad into something magical.

Crisp edges and tender centers make this dish sing with unexpected flavor combinations.

Weeknight dinners often need a spark of excitement, and this recipe delivers precisely that.

Each ingredient plays a crucial role in creating a balanced, delightful meal you’ll crave repeatedly.

Spicy sriracha yogurt dressing adds a tangy kick that transforms simple roasted vegetables into something extraordinary.

Fresh herbs and carefully selected spices elevate the entire experience beyond ordinary side dishes.

Let you explore this delectable culinary adventure that promises to surprise and delight your taste buds.

Why Crispy Roasted Sweet Potatoes Delight

Boost Crispy Texture: These sweet potatoes deliver an incredible crunch that transforms a simple vegetable into a restaurant-worthy side dish with perfectly golden edges and tender interior.

Create Flavor-Packed Layers: The combination of black bean salad and spicy sriracha yogurt dressing adds multiple taste dimensions, turning ordinary roasted vegetables into an exciting, vibrant meal that keeps your taste buds dancing.

Customize with Ease: Flexible recipe allows swapping ingredients based on what’s in your kitchen – switch beans, adjust spice levels, or use different grains to match your mood and pantry availability.

Nutritional Powerhouse: Packed with plant-based protein from black beans, vitamins from sweet potatoes, and probiotics from yogurt, this dish delivers a balanced, wholesome meal that supports your wellness goals without sacrificing incredible flavor.

Ingredients For Sweet Potatoes And Black Bean Salad

• Sweet Potatoes: A delicious and nutritious root vegetable that becomes crispy and golden when roasted.
• Cornstarch: Helps create an extra crispy exterior on the sweet potatoes.
• Garlic Powder: Adds a subtle, savory flavor to the sweet potatoes.
• Avocado Oil: Provides a light, healthy oil for roasting and enhancing crispiness.
• Salt: Enhances the overall flavor of the sweet potatoes.

• Black Beans: A protein-rich legume that adds substance and nutrition to the salad.
• Red Onion: Provides a sharp, crisp texture and tangy flavor to the salad.
• Cilantro: Adds a fresh, herbal note to the black bean mixture.
• Avocado: Brings creamy texture and healthy fats to the salad.
• Grated Garlic, Ginger Powder: Introduce depth and aromatic flavors to the salad.
• Soy Sauce, Chili Oil, Sesame Oil: Create a complex, umami-rich seasoning for the black bean salad.
• Maple Syrup: Adds a touch of sweetness to balance the savory flavors.
• Lime Zest, Lime Juice: Provides bright, citrusy notes to the salad.

• Plant-Based Yogurt, Sriracha, Maple Syrup, Salt: Combine to create a creamy, spicy, and slightly sweet dressing that complements the roasted sweet potatoes and black bean salad.

How To Make Crispy Roasted Sweet Potatoes

Step 1: Prepare Sweet Potatoes for Roasting

Crank your oven to a toasty 425°F.

Grab a baking sheet and scatter cubed sweet potatoes across its surface.

• Cornstarch
• Garlic powder
• Salt

Drizzle avocado oil over the potatoes and toss everything until each piece gets a delicious coating.

Spread the cubes out so they have breathing room – no crowding allowed!

Step 2: Roast to Golden Perfection

Slide the baking sheet into the oven for 30-35 minutes.

Every 10-15 minutes, give those potatoes a flip to ensure they turn into crispy, golden delights from all sides.

Step 3: Create Zesty Black Bean Salad

• Black beans
• Red onion
• Cilantro
• Avocado
• Grated garlic
• Ginger powder

Pour in soy sauce, chili oil, sesame oil, maple syrup, lime zest, and juice.

Toss everything together until well mixed.

Taste and adjust seasonings if needed.

Step 4: Whip Up Sriracha Yogurt Dressing

In a small bowl, blend plant-based yogurt, sriracha, maple syrup, and a pinch of salt until smooth and creamy.

Step 5: Assemble and Serve

Plate your favorite cooked grain, top with roasted sweet potatoes and black bean salad.

Drizzle the spicy yogurt dressing over everything.

Optional: Scatter some fresh lettuce greens on top for extra freshness.

Tips For Sweet Potatoes With Yogurt Dressing

• Use a fine mesh sifter to evenly distribute cornstarch over sweet potatoes, ensuring maximum crunch and golden exterior.
• Give sweet potato cubes plenty of space on the baking sheet to help them roast evenly and develop crisp edges instead of steaming.
• Let black bean salad sit for 10-15 minutes before serving to allow ingredients to marinate and develop deeper, more complex flavors.
• Adjust sriracha levels gradually to control heat intensity, creating a personalized spice profile that complements the dish perfectly.
• Add toasted pumpkin seeds or chopped nuts to the black bean salad for extra crunch and nutritional boost.

Flavor Enhancements For Sweet Potato Salad

• Gluten-Free Option: Replace cornstarch with arrowroot powder or potato starch for those with gluten sensitivities. Ensure all other ingredients are certified gluten-free.
• Protein-Packed Variation: Swap black beans with quinoa or lentils for an alternative protein source. Add grilled tofu or tempeh cubes for extra protein content.
• Low-Carb Alternative: Substitute sweet potatoes with roasted cauliflower or butternut squash. Use cauliflower rice instead of traditional grains to reduce carbohydrate intake.
• Nut-Free Spicy Version: Keep the current recipe intact but add roasted pumpkin seeds for crunch. Replace sesame oil with additional chili oil for extra heat without introducing nuts.

Suggested Pairings For Sweet Potato Salad

• Flavor Fiesta Plate: Layer the crispy sweet potatoes and black bean salad over quinoa or brown rice for a colorful, protein-packed meal that bursts with textures and tastes.
• Picnic Perfect Wrap: Stuff the roasted sweet potatoes and black bean salad into large lettuce leaves or tortillas for a portable, handheld lunch that's both fresh and satisfying.
• Brunch Sensation Bowl: Top the dish with a soft-boiled egg or crumbled plant-based feta cheese to elevate the recipe into a weekend brunch centerpiece that looks as good as it tastes.
• Quick Crowd-Pleaser Appetizer: Serve the sweet potato cubes and black bean salad as bite-sized party bites by using small toothpicks, making them perfect for casual gatherings or game day snacking.

Storage Guidelines For Roasted Sweet Potatoes

• Store roasted sweet potatoes and black bean salad separately in airtight containers. Keep refrigerated for up to 3-4 days to maintain freshness and prevent soggy texture.
• Restore crispiness by spreading sweet potatoes on a baking sheet and warming in a preheated 375°F oven for 10-12 minutes. Avoid microwave to prevent softening.
• Keep black bean salad cold and fresh. Add fresh avocado just before serving to prevent browning. Drain excess liquid before storing to maintain ingredient integrity.
• Seal sriracha yogurt dressing in a sealed container and refrigerate. Stir well before reusing, as separation might occur during storage. Consume within 2-3 days for best quality.

FAQs

• Why use cornstarch on sweet potatoes?

Cornstarch helps create an extra crispy exterior by drawing out moisture and allowing the sweet potatoes to brown and crisp up beautifully in the oven.

• Can I substitute ingredients in the black bean salad?

Yes, you can easily swap cilantro for parsley, use different beans like kidney or pinto, and adjust oils and seasonings based on your preference.

• Is sriracha yogurt dressing spicy?

The spice level depends on the amount of sriracha you add. Start with a small amount and gradually increase to match your heat tolerance.

• How do I ensure my sweet potatoes get crispy?

Spread them in a single layer with space between each piece, use cornstarch, and flip them regularly during roasting to prevent steaming and promote even browning.

Crispy Roasted Sweet Potatoes with Black Bean Salad & Sriracha Yogurt Dressing Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 33 reviews

• Total Time: 50 minutes
• Yield: 2 1x

Print Recipe

Pin Recipe

Description

Crispy roasted sweet potatoes shine in this zesty Mexican-inspired dish, delivering a perfect balance of spicy, creamy, and hearty flavors. Layers of black bean salad and sriracha yogurt dressing elevate these golden potatoes, promising a delightful meal you’ll crave again and again.

---

Ingredients

Scale 1x2x3x

Main Ingredients:

• 1 large sweet potato (cubed)
• 1 can (15 ounces/425 grams) black beans (drained and rinsed)
• 1 medium avocado (cubed)
• 1/4 cup red onion (finely diced)
• 1/3 cup cilantro (minced)

Seasoning and Spices:

• 1 tablespoon cornstarch
• 1 teaspoon garlic powder
• 1/2 teaspoon ginger powder (optional)
• 1 pinch of salt
• 1 clove garlic (grated)
• 1 tablespoon soy sauce
• 2–3 teaspoons chili oil (to taste)
• 1 teaspoon toasted sesame oil (optional)
• 2 teaspoons maple syrup
• Zest and juice of 1 lime

Dressing and Cooking:

• 1 1/2 tablespoons avocado oil
• 1/4 cup plain unsweetened plant-based yogurt
• 1 tablespoon sriracha
• 1 teaspoon maple syrup
• 1 pinch of salt
• Grain of choice (rice, quinoa, farro, etc.)
• Fresh lettuce greens

Cook Mode Prevent your screen from going dark

---

Instructions

1. Heat the oven to 425°F. Tumble sweet potato cubes onto a baking sheet, dusting with cornstarch and garlic powder. Drizzle avocado oil and distribute seasonings, ensuring potatoes are evenly coated and spread in a single layer with breathing room.
2. Roast sweet potatoes for 30-35 minutes, rotating every 10-15 minutes until edges turn golden and crisp. Aim for caramelized exterior with tender interior.
3. Prepare black bean salad by combining beans, diced red onion, chopped cilantro, sliced avocado, minced garlic, and ginger powder in a mixing bowl. Incorporate soy sauce, chili oil, sesame oil, maple syrup, lime zest, and fresh lime juice. Mix thoroughly and taste for seasoning balance.
4. Create sriracha yogurt dressing by whisking plant-based yogurt with sriracha, maple syrup, and a delicate salt pinch until smooth and creamy.
5. Plate roasted sweet potatoes over preferred grain, top with vibrant black bean salad, and generously drizzle sriracha yogurt dressing. Optional: Garnish with crisp lettuce greens for added freshness and texture.

Notes

• Optimize cornstarch coating by shaking sweet potato cubes in a sealed bag for even, light distribution of the dry ingredients.
• Pat sweet potatoes completely dry before adding cornstarch to guarantee maximum crispiness and prevent soggy results.
• Replace maple syrup with agave nectar for a lower glycemic index option suitable for diabetic-friendly diets.
• Swap plant-based yogurt with Greek yogurt or dairy-free alternatives like coconut yogurt to accommodate various dietary preferences and allergies.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Lunch, Dinner, Appetizer, Snacks
• Method: Roasting
• Cuisine: American

Nutrition

• Serving Size: 2
• Calories: 493 kcal
• Sugar: 9 g
• Sodium: 630 mg
• Fat: 24 g
• Saturated Fat: 3 g
• Unsaturated Fat: 20 g
• Trans Fat: 0 g
• Carbohydrates: 58 g
• Fiber: 15 g
• Protein: 14 g
• Cholesterol: 0 mg