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+ servings
bowl filled with lettuce, sweet potatoes and black beans
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5 from 1 vote

Summer Sweet Potato Salad

This Summer Sweet Potato Salad is a welcome addition to any barbecue or backyard party. Made with sautéed sweet potatoes, avocado, black beans, and a homemade spicy dressing, this loaded southwest salad is ready to eat in under 15 minutes!
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: lunch
Cuisine: American
Diet: Gluten Free, Vegan, Vegetarian
Keyword: sweet potato salad
Servings: 2
Calories: 465kcal
Author: Erin


  • 2 tablespoon olive oil
  • 2 cups sweet potatoes peeled and diced
  • 4 cups romaine lettuce or more
  • 1 cup grape tomatoes sliced
  • 1/2 cup black beans rinsed
  • 2 tablespoon feta cheese optional, regular or vegan
  • 2 tablespoon sunflower seeds
  • 1 avocado
  • spicy avocado dressing


  • Heat the olive oil in a large skillet over medium heat. Add the sweet potatoes and cook for 5-8 minutes, stirring often, until they're golden brown on the outside and can easily be pierced with a fork.
  • Meanwhile, divide the lettuce amongst 2 bowls/plates, then top it with the tomatoes, beans, feta cheese, and sunflower seeds.
  • Once the potatoes are cooked, divide them amongst the bowls, then add the avocado and drizzle with my spicy avocado dressing (or dressing of your choice). Enjoy!


*Calories are per serving and are an estimation
*If you don't want to pan-sear the sweet potato, you can roast it or grill it instead (see the full blog post for details).
*To make vegan: use vegan feta cheese or omit the cheese 


Calories: 465kcal | Carbohydrates: 54g | Protein: 14g | Fat: 24g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Cholesterol: 15mg | Sodium: 282mg | Potassium: 1572mg | Fiber: 18g | Sugar: 10g | Vitamin A: 27903IU | Vitamin C: 27mg | Calcium: 194mg | Iron: 4mg