Vegan Sweet Potato Asparagus Salad

Whole-Foods Plant-Based, Sweet Potato, Asparagus, Black Bean Salad

A 30 minute, delicious, healthy, vegan, meal salad, with asparagus, sweet potatoes, dill, green onions, Dijon mustard, and black beans.  Salad with a high proportion of nutrients (vitamins, minerals, antioxidants and phytonutrients) to calories.

My husband and kids really enjoyed it.  It’s got some regular potatoes in there too, which taste great and make it more familiar.

You should make this recipe because it is a simple but sophisticated roasted potato salad.  It has unique flavours and different textures, made from common foods you probably eat regularly.

Jump to Recipe

Use Chia Seeds Instead of Oil to Thicken your Salad Dressings

This whole-foods plant-based salad dressing uses chia seeds, water, and tahini (sesame seed paste) instead of oil to make a nice thick delicious, lemon juice based, salty, citrus salad dressing.

Sweet Potatoes vs. White Potatoes – Which are Healthier?

See what the Cleaveland Clinic says: Sweet potatoes vs. white potatoes.  Sweet potatoes win over white potatoes.

Both types of potatoes pack a powerful nutritional punch.  But, sweet potatoes contain way more vitamin A.

Sweet potatoes also have more vitamin C, fewer calories, more fibre and fewer total carbs than white potatoes.

The Positive Health Wellness website also has some great info about sweet potatoes:

Why High Nutrient Density – Have You Heard of Eat to Live?

If you want to learn more about why nutrient density matters, Dr. Joel Fuhrman MD is an amazing physician resource for disease preventing foods – he invented the “Nutritarian Diet“.

I recommend Dr. Fuhrman’s book: Eat to Live: The Amazing Nutrient-Rich Program for Fast and Sustained Weight Loss to help you choose what to eat.  My mom gave it to me to read, and it changed the way I choose my plant based foods.

Here are links to look and buy the book on and  Highly recommend!

A formula he recommends in his book, that I use when I plan my meals is:

Health = Nutrients/Calories, or H=N/C.

In Eat to Live, Nutritarian Diet Dr. Joel Fuhrman recommends:

  • you should eat mainly nutrient-dense, natural plant foods: vegetables, fruits, beans, nuts, and seeds. Have a variety. Aim for foods with high nutrient-per-calorie density.
  • Eat few, if any, animal products (a few servings per week at most)
  • No oil
  • Eat no or almost no foods that are empty of nutrients or toxic to the body, such as sugar, sweeteners, white flour, processed foods, and fast foods.
  • Low calorie, low protein, very low-fat
  • Super foods that you should include in your diet every day: G-BOMBS – greens, beans, onions, mushrooms, berries, and seeds.

Dr. Fuhrman presents a lot of compelling evidence that our food choices control our health, can extend our lives, and prevent disease in ourselves, our children, and other loved ones.

What a gorgeous rainbow of salad!

Done in 35 minutes.


oil-free sweet potato asparagus black bean salad

Vegan Asparagus Black Bean and Roasted Sweet Potato Salad - No Oil, 30 Minute Dinner

Course: Main Course, Salad
Cuisine: American
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 8
Calories: 240 kcal
Author: Jeanette Whitten

Bring a complete meal to the table with this roasted sweet potato, bean, and asparagus salad with a tasty and zingy dressing.  No need to cool the salad, serve warm potatoes fresh from the oven.  Have a healthy, no oil, vegan meal on the table fast and easy in 35 minutes.


Roasted Sweet and White Potatoes:

  • 3 sweet potatoes medium, 1" cubed, skins on
  • 4 potatoes small, 1" cubed, skins on, I used red potatoes
  • 1/2 tsp salt 2.5 mL
  • 1/8 tsp pepper freshly ground
  • 1/2 tsp garlic powder 2.5 mL


  • 2 garlic cloves, minced
  • 1 1/2 tbsp tahini 22 mL sesame seed butter)
  • 1 tbsp chia seeds 15 mL
  • 1/3 cup lemon juice 80 mL freshly squeezed if you can! about 2 lemons
  • 1/3 cup water 80 mL the water should equal the amount of lemon juice
  • 1 tsp salt (5 mL)
  • 3 tbsp Dijon mustard (45 mL)
  • 1 1/2 tsp agave syrup (7.5 mL) maple syrup or agave syrup or other sweetener, I like agave
  • 1/2 tsp black pepper (2.5 mL) freshly ground
  • 1 1/2 tsp dill dried (2.5 mL) finely chopped (sub 2 tbsp fresh)
  • 10 green onions bunch, sliced

Steamed Asparagus

  • 3 lbs asparagus 3 450g small bunches, see picture, ends cut off and chopped into 1” pieces



  1. Preheat oven to 425F.  

Prepare Potatoes

  1. Scrub and large dice the sweet and white unpeeled potatoes into 1" cubes.  

  2. Spread over two baking sheets lined with parchment or non-stick mat or made of stoneware. Sprinkle with salt, pepper and garlic powder. Convection Bake for 30 minutes.

    cubed white and sweet potatoes wfpb

Prepare Dressing

  1. While the potatoes bake, work quickly to prepare the dressing. In a 4 cup measure or medium bowl mix all dressing ingredients: garlic cloves, tahini (sesame seed butter), chia seeds, lemon juice, water (the water should equal the amount of lemon juice), salt, Dijon mustard, maple / agave syrup or other sweetener, freshly ground black pepper, dried or fresh dill, and green onions.

    whole-foods plant-based salad dressing Dijon mustard, green-onion chia-seeds dill lemon

Prepare Asparagus and Beans

  1. When there is 15 minutes left on the potatoes, cut and steam the asparagus in a microwave steamer for about 8 minutes with about 1/4 cup water, until tender and still a bit crunchy, not mushy. 

    how to steam asparagus in the microwave wfpb
  2. When the asparagus is done, drain in a colander with the rinsed beans.


  1. Pour the dressing over the salad.

    Dijon Mustard Dill Lemon Chia-seed Tahini wfpb salad dressing
  2. Mix the potatoes, asparagus, beans, and dressing together in a large salad bowl and season to taste. Serve immediately, warm.

    sweet potato asparagus wfpb salad with black beans

Recipe Notes

Eat cold or warm as leftovers.

Nutrition Facts
Vegan Asparagus Black Bean and Roasted Sweet Potato Salad - No Oil, 30 Minute Dinner
Amount Per Serving
Calories 240 Calories from Fat 18
% Daily Value*
Total Fat 2g 3%
Sodium 804mg 34%
Potassium 1239mg 35%
Total Carbohydrates 45g 15%
Dietary Fiber 13g 52%
Sugars 6g
Protein 12g 24%
Vitamin A 167.3%
Vitamin C 38.5%
Calcium 14.3%
Iron 51.7%
* Percent Daily Values are based on a 2000 calorie diet.

Initial inspiration for this recipe came from: Oh She Glows Asparagus and Potato Salad

What's Special About VeganEnvy Recipes?  

VeganEnvy recipes are easy, low-fat, whole-foods, plant-based and nutrition rich.  Real food my family eats, and techniques we use to cook.

I choose ingredients that are proven to prevent and reverse disease, based on scientific studies, such as those reviewed on and findings published by whole-foods plant-based (WFPB) experts featured in the Forks Over Knives (FOK) and What the Health documentaries FOK trailer.

Eating VeganEnvy recipes will make you lose weight, look better, feel better and live longer.  PLUS spend your money to cruelty free food systems, cut your environmental impact, and likely increase your compassion for, and awareness of, lives other than your own.

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