I’m a firm believer that it’s the dressing that makes or breaks a salad bowl.  This tahini & miso dressing definitely transforms this sweet potato and black bean bowl. It tastes amazing and elevates the whole dish into something pretty special!

It’s a fantastic option in the transition between autumn and winter. Hearty and delicious but still full of fresh ingredients. 

With its combination of roasted sweet potatoes, protein-rich black beans, sweet red bell peppers, red onions and rocket leaves, this salad is perfect for lunch or dinner and is great as a make-ahead meal. Not only does it tick all the boxes for flavour, texture and colour, it is also an amazing nutrient-packed bowl of goodness.

Why This Salad is So Easy to Make

One of the best things about this salad is its simplicity. With just a few steps, you can have a wholesome, warm salad on the table in no time. Just chop the veg and roast for 25 mins. 

Whilst the veggies are roasting you can prepare the dressing, and get the other ingredients together. There is no need to peel the sweet potato, so this saves a bit of time in the prep stage. Just give it a good scrub and you are good to go. You get more fibre that way too.

The dressing, made from tahini, miso paste, and apple cider vinegar, takes just minutes to whisk together, adding a rich, umami flavour that ties everything together beautifully. 

You don’t need any fancy equipment either —just a baking tray for the veggies and a bowl to toss everything together.

The Simple Ingredients

This recipe only uses the following ingredients:

• Sweet potato
• Black beans
• Red bell peppers
• Red onion
• Olive oil
• Dried herbs 
• Rocket leaves
• Fresh coriander 
• Avocado – to top, optional
• Salt & pepper

The dressing is the real star of the dish, and it is quick to make too. It contains the following ingredients:

• Tahini
• Miso paste
• Apple cider vinegar
• Maple syrup
• Water
• Salt & pepper

The Nutritional Benefits of the Main Ingredients

Sweet Potatoes

One of my favourites for autumn and winter, sweet potatoes provide a lovely, natural sweetness when they are roasted. They are an excellent source of complex carbohydrates, which provide long-lasting energy, without hopefully causing blood sugar spikes. They are rich in beta-carotene, which the body converts to vitamin A. This means they can support healthy skin, vision, and immune function. They’re also high in dietary fibre, aiding digestion and promoting gut health.

Black Beans

They are a great source of plant-based protein and fibre. Nutritionally, black beans are good sources of iron, magnesium, and folate. The fibre in black beans is particularly beneficial for gut health, helping to maintain a healthy digestive system and regulate blood sugar levels.

Red Bell Peppers

The peppers aren’t there just to bring colour to the finished dish. Red bell peppers are incredibly rich in Vitamin C—in fact, much higher than in oranges! They also provide vitamin B6 and folate too.

Red Onions

I try and use red onions rather than white usually. They are much higher in quercetin, which is a natural anti-oxidant and anti-inflammatory. Quercetin is found most often in red fruits and vegetables. Roasted, they also provide a lovely natural sweetness to the finished dish.

Rocket Leaves

Also known as arugula, rocket is always my preferred choice of greens in a salad.  It’s rich in vitamins A, C, and K, as well as folate and calcium. But the slight bitterness is really good for you and can help stimulate digestion (as can the apple cider vinegar in the dressing).

The Dressing:

Tahini Paste

Made from ground sesame seeds, tahini is a good source of healthy fats, protein, and essential minerals such as magnesium, calcium, and zinc. It gives a lovely creaminess to the dressing without the need for dairy.

Miso Paste

Using miso in your dressings might not seem like an obvious choice, but it really adds a great depth of flavour to the dressing. Miso is made from fermented soybeans, and as a fermented food, is excellent for gut health, supporting the growth of beneficial bacteria in the digestive system. It is also a source of protein, antioxidants, and essential vitamins, such as B12.

Apple Cider Vinegar

Apple cider vinegar brings acidity to the dressing, which helps cut through the richness of the other ingredients. It is known for its antimicrobial properties and like the rocket leaves, it has been linked to improved digestion.

Storage and Shelf Life

This salad can be stored in the fridge for up to 3 days. The dressing can be stored separately, in a small jar, and added when ready to eat (especially if you don’t like your salads soggy!) 

Try it for yourself and let me know what you think in the comments!

Recipe Tips 

• Roast the veggies evenly: Cut the sweet potatoes into similar bite-sized cubes to ensure even roasting. Cut the peppers and onions into slightly bigger chunks as they will cook quicker than the potatoes.
• Customise your greens: If rocket leaves are too peppery for your taste, you can swap them out for spinach, kale, or mixed salad leaves.
• Swap sweet potatoes: If you don’t like sweet potatoes, butternut squash or carrots are excellent alternatives. They both bring a natural sweetness and can be roasted in the same way. 
• Use chickpeas instead of black beans: Chickpeas make a great swap, they are rich in protein and fibre, just like black beans, and add a slightly nutty flavour to the salad. 
• Switch tahini for nut butter: If you’re not a fan ot tahini, almond butter or peanut butter can be used in the dressing instead. 

If you enjoyed this sweet potato & black bean bowl, here are some other easy lunch options to try:

Orange & Ginger Tofu Noodles

Roasted Fennel & Fig Salad

Easy Autumn Salad

Courgette, Mushroom & Brown Rice Salad

Turmeric Cauliflower & Chickpea Salad