health · Recipes

Vegan Black Bean Salad with Purple Sweet Potato & Golden Beet

Hey loves, fall is finally trying to show its face. I aint’ mad at her. I’m happy to see her. It mostly shows up in the mornings here in Texas. But hey, I will take that.

Today, I’m sharing on the blog a salad that I have added to my fall meal plan. Ever since the beginning of summer, I have been on a salad kick. The beautiful thing about a salad is the possibilities are limitless.

If you’re looking for a different spin on salad, this post is for you. This is another salad that was created out of my comfort zone. This was my first time trying golden beet and purple sweet potato.

First of all, I didn’t know either of these veggies existed until I was browsing in the veggie area of the grocery store.

I mean, I have heard of beets but not this color. I have also heard of sweet potato but not the purple one.

I promise I get so much inspiration from just browsing in the grocery store.

Let’s get to the salad



1 Golden beet
1 purple Sweet Potato
1 cup black beans
A few bunches of spinach mix
1/2 red bell pepper
roasted garlic & herb seasoning
1/2 squeezed lime
2 tablespoons of coconut amino acids
black peppercorn grinder to taste
Lemon Tahini or Ranch (Vegan)


I cut the golden beet & purple sweet potato into slices and baked them for about 30 minutes on 375. I made sure to turn them over at the half time mark. I let the golden beet baked in some coconut amino acids and seasonings above.  I didn’t use any seasonings for the purple sweet potato.

While they were baking, I cooked the black beans on top of the stove. I always make sure to soaked and rinsed beans. I also cut up the red bell pepper.

After everything cooked was done, I prepared my salad with all of the ingredients mentioned above. I like to squeeze lime on my salad before I add the dressing. Depending on what my taste bud is wanting, I either use Lemon Tahini or Ranch Dressing.

A yummy and fulfilling salad is created just for fall.

As always, feel free to adjust ingredients to your liking. I look at recipes as a starting point or inspiration. You can omit and add whatever you like. We all have different taste buds.

I am wishing you all a beautiful weekend.

Until next time


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