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Close up of a roasted sweet potato black eyed peas salad with peanut dressing.
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Sweet Potato & Black Eyed Peas Salad with Peanut Dressing

Easy Sweet Potato & Black-Eyed Peas Salad with a rich Peanut Dressing. Vegan, protein-packed, meal-prep friendly, and ready in under 30 mins!
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Dinner, Lunch
Cuisine: Southern
Diet: Vegan, Vegetarian
Servings: 6
Calories: 133kcal
Author: Kate Hackworthy | Veggie Desserts
Cost: $7

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

  1. Cut sweet potato cubes evenly so they roast at the same rate.
  2. Let the sweet potatoes cool slightly before tossing or they’ll wilt the herbs.
  3. Thin the peanut dressing gradually. It should be pourable, not runny.
  4. Taste the dressing and adjust salt, lime, or spice to your liking.
  5. Add nuts just before serving to keep them crunchy.

Nutrition

Calories: 133kcal | Carbohydrates: 13g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Sodium: 58mg | Potassium: 267mg | Fiber: 2g | Sugar: 4g | Vitamin A: 6182IU | Vitamin C: 29mg | Calcium: 27mg | Iron: 1mg