Easy Sweet Potato & Black-Eyed Pea Salad with a rich Peanut Dressing. Vegan, protein-packed, meal-prep friendly, and ready in under 30 minutes!
Sometimes I want a salad that’s not just leaves. This Sweet Potato & Black-Eyed Pea Salad with Peanut Dressing is exactly that.
It’s hearty enough to be lunch on its own, but flexible enough to serve alongside grilled tofu or other hearty proteins.
This salad has the best mix of flavors and textures. You get sweet, caramelized cubes of roasted sweet potato. Earthy, creamy black-eyed peas. Crunch from red bell pepper and roasted peanuts. And then the dressing — a bold peanut dressing with ginger, garlic, and a splash of lime juice.
I love that this is naturally vegan, high in protein and fiber, and works both warm and cold. If you’re meal prepping, it holds up really well for a couple of days in the fridge.
If you want this sweet potato and black eyed peas salad even heartier, then try serving it with Sticky Tofu, Smoky Grilled Eggplant Steaks or Portobello Mushroom Steaks.
Love hearty salads? Then be sure to also try Greek Bean Salad, Caper Potato Salad, or Mexican Quinoa Salad!
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Why You'll Love This Recipe
- It’s filling enough for lunch or dinner.
- Naturally vegan and gluten free.
- Packed with plant-based protein.
- Uses mostly pantry staples.
- Easy to scale up for meal prep.
- Delicious warm or cold.
- Great for potlucks and picnics.
- Budget-friendly and flexible.
- Nutritious and high in fiber.
- Everyone asks for the recipe.
Ingredients
- Sweet Potato - Sweet, caramelizes beautifully when roasted. Butternut squash or pumpkin works too.
- Black-Eyed Peas - Mild, creamy, and protein-packed. Canned chickpeas are a good swap.
- Red Bell Pepper - Adds crunch and freshness. Use yellow or orange for variety.
- Scallion / Spring Onion - Brings a mild onion bite. Red onion or chives work too.
- Parsley - Fresh herbs brighten up the flavors. Cilantro is also nice here.
- Roasted Peanuts - Add salty crunch. Swap for cashews or almonds if you prefer.
- Olive Oil - Helps roast the sweet potato. Any neutral oil works.
- Spices (Cumin, Smoked Paprika) - Gives warmth and a bit of smoky depth.
- Salt & Black Pepper - Basic seasoning. Always taste and adjust.
- Peanut Butter - Forms the base of the peanut dressing. Smooth or crunchy is fine.
- Lime Juice & Apple Cider Vinegar - Adds acidity and brightness.
- Maple Syrup or Agave - Balances the spice and tang.
- Fresh Ginger & Garlic - Layer in fresh aromatics.
- Red Chili Flakes or Hot Sauce (Optional) - Bring heat. Totally adjustable.
See the recipe card for quantities.
Black Eyed Peas
Black-eyed peas are a type of legume, technically a bean, known for the small black “eye” on their creamy skin. They’re mild, slightly earthy, and have a tender texture when cooked.
These beans are popular in Southern U.S. cooking, especially in dishes like Hoppin’ John, but they’re also used in African, Caribbean, and Indian cuisines. They’re high in plant-based protein, fiber, and minerals like iron and folate.
If you’re buying them, you can find them:
- Canned (just drain and rinse).
- Dried (they cook quickly, often in under an hour).
- Frozen in some grocery stores.
I like to keep canned black-eyed peas on hand because they’re pantry-friendly and make this salad come together fast.
Instructions
Follow this step-by-step photo tutorial, then scroll down to the recipe card for the full ingredients list and method.
Preheat the oven to 400°F (200°C). Toss sweet potato cubes with olive oil, cumin, paprika, salt, and pepper.
Spread on a baking sheet and roast for 25–30 minutes, until tender and golden.
Set aside to cool.
Meanwhile, in a small bowl, whisk together peanut butter, lime juice, vinegar, maple syrup, ginger, garlic, red chili flakes or hot sauce (if using).
Whisk in 1-2 tablespoons of water to make it creamy and pourable. Season with salt.
Chop up the red bell pepper, scallions, peanuts and parsley.
In a large bowl, combine roasted sweet potatoes, black-eyed peas, bell pepper, scallions, and parsley.
Drizzle with peanut dressing and toss gently to coat.
Sprinkle with chopped peanuts before serving.
Variations
- Add cooked quinoa or farro for a grain bowl.
- Swap black-eyed peas for chickpeas or lentils.
- Use kale or baby spinach for extra greens.
- Add roasted cauliflower or carrots.
- Top with crumbled feta (not vegan) if you like.
- Use tahini instead of peanut butter for a twist.
- Toss in dried cranberries or raisins for sweetness.
- Add diced avocado just before serving.
- Sprinkle toasted sesame seeds on top.
- Try a squeeze of sriracha instead of chili flakes.
Serving Suggestions
- Serve as a main salad for lunch. Try it alongside these another 28 Tasty Healthy Salad Recipes.
- Pack in a mason jar for meal prep.
- Scoop onto warm pita bread or try this homemade 15 minute Easy Naan Bread Recipe.
- Use as a filling for wraps.
- Pair with grilled tofu or tempeh.
- Serve as a side at a BBQ.
- Bring to a picnic or potluck.
- Add to a grain bowl.
- Pile onto a baked sweet potato.
- Enjoy cold straight from the fridge!
Storage
This salad keeps well in an airtight container in the fridge for up to 3 days. If you want it to stay crisp, store the dressing separately and toss just before serving. The peanut dressing can be made ahead and stays good for about 5 days in the fridge.
I don’t recommend freezing the salad once dressed because the fresh veggies lose their crunch. You can freeze roasted sweet potatoes alone and thaw as needed.
Top tips
Cut sweet potato cubes evenly so they roast at the same rate.
Let the sweet potatoes cool slightly before tossing or they’ll wilt the herbs.
Thin the peanut dressing gradually. It should be pourable, not runny.
Taste the dressing and adjust salt, lime, or spice to your liking.
Add nuts just before serving to keep them crunchy.
FAQs
That's what I use! But if you have the time then you can use dried and cook them before making this recipe.
Toss with oil and spices. Spread in a single layer on a baking sheet. Roast at 400°F until tender and golden. Alternatively, cook them in an air fryer for about 10 minutes, tossing now and again towards the end.
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📖 Recipe
Sweet Potato & Black Eyed Peas Salad with Peanut Dressing
Equipment
- Baking sheet
- Bowl
Ingredients
For the Salad:
- 1 large sweet potato peeled and cubed (about 300 g)
- 1 tablespoon olive oil
- ½ teaspoon ground cumin
- ½ teaspoon smoked paprika
- Salt and black pepper to taste
- 1 can 15 oz / 425 g black-eyed peas, drained and rinsed
- 1 red bell pepper diced
- 1 scallion/spring onion chopped
- 2 tablespoons chopped parsley
- 2 tablespoons chopped roasted peanuts
For the Peanut Dressing:
- 3 tablespoons peanut butter
- 1 tablespoon lime juice
- 1 tablespoon apple cider vinegar
- 1 teaspoon maple syrup or agave
- 1 teaspoon grated fresh ginger
- 1 small garlic clove minced
- 1 to 2 tablespoons water to thin
- Optional: ¼ teaspoon red chili flakes or a dash of hot sauce
Instructions
- Preheat the oven to 400°F (200°C). Toss sweet potato cubes with olive oil, cumin, paprika, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes, until tender and golden. Set aside to cool.
- Meanwhile, in a small bowl, whisk together peanut butter, lime juice, vinegar, maple syrup, ginger, garlic, red chili flakes or hot sauce (if using), and 1-2 tablespoons of water to make it creamy and pourable. Season with salt.
- In a large bowl, combine roasted sweet potatoes, black-eyed peas, bell pepper, scallions, and parsley.
- Drizzle with peanut dressing and toss gently to coat.
- Sprinkle with chopped peanuts before serving.
Notes
Recipe Tips
- Cut sweet potato cubes evenly so they roast at the same rate.
- Let the sweet potatoes cool slightly before tossing or they’ll wilt the herbs.
- Thin the peanut dressing gradually. It should be pourable, not runny.
- Taste the dressing and adjust salt, lime, or spice to your liking.
- Add nuts just before serving to keep them crunchy.
Nutrition
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.
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