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*
Fat 2g3%
Sodium 804mg35%
Potassium 1239mg35%
Carbohydrates 45g15%
Fiber 13g54%
Sugar 6g7%
Protein 12g24%
Vitamin A 8365IU167%
Vitamin C 31.8mg39%
Calcium 143mg14%
Iron 9.3mg52%
* Percent Daily Values are based on a 2000 calorie diet.