Red Kidney Bean & Japanese Sweet Potato Salad 

Last Updated on May 30, 2025 by Christin Gillespie

This Red Kidney Bean & Japanese Sweet Potato Salad is a healthy vegan recipe that is a must-try. It’s easy to make, super delicious, & meal-prep approved!

Red kidney beans are totally underrated, & it’s about time to include them in more recipes. How does that sound?

This Red Kidney Bean & Japanese Sweet Potato Salad recipe is one that will satisfy all. It includes fresh greens, marinated red kidney beans, roasted Japanese sweet potatoes, & creamy avocado.

The combination is simple, but it’s totally tasty & ready in about 30 minutes!

Why You’ll Love This Healthy Vegan Salad Recipe

• Full of Flavor & Loaded with Nutrition: Just because this is a salad recipe doesn’t mean that it’s boring. The result is spot-on delicious.
• Quick & Easy: Ready in about 30 minutes & it’s super straightforward to make!
• Great for Meal Prep: This Red Kidney Bean & Japanese Sweet Potato Salad stores well in the fridge, making it the perfect vegan recipe for healthy dinners throughout the week.

Ingredients

• Organic Red Kidney Beans: Loaded with protein, full of fiber, & marinated to elevate the salad.
• Organic Marinade: A combination of extra-virgin olive oil, red wine vinegar, Dijon mustard, pure maple syrup, & fresh garlic is used for the bean marinade.
• Organic Japanese Sweet Potato: You can technically use any type of potato you love. I personally leave the skin on because it adds extra fiber. Just be sure to scrub them well before chopping. 
• Organic Avocado: Make sure to use a ripe avocado for some extra healthy fats & creaminess.
• Organic Greens: Any greens work great. Baby spinach, arugula, chard, and/or massaged kale.

How to Make

1. Sweet Potatoes. Preheat the oven to 425 degrees F. Add the sweet potato wedges to a baking tray lined with parchment paper. Toss with the avocado oil & seasonings. Bake for 20–25 minutes, flipping halfway.
2. Marinade. Whisk all of the marinade ingredients in a mixing bowl until well combined.
3. Combined. Add the drained beans to the marinade & set for at least 10 minutes, chilled or at room temperature.
4. Serve. Divide greens of choice & roasted sweet potatoes between bowls. Top with the marinated beans & avocado. Enjoy!

Tips for Making this Vegan Salad Recipe Perfectly

• Organic Greens: Any greens work great. Baby spinach, arugula, chard, and/or massaged kale.
• Drain the Beans: Be sure to drain your beans; this ensures that the salad does not have any bean liquid in it.
• Chilled Ingredients: This is a personal preference, but I recommend refrigerating the beans, avocado, & of course, the greens prior to serving.

Storing & Reheating

This Red Kidney Bean & Japanese Sweet Potato Salad is the perfect vegan recipe for healthy leftovers & meal prep! 

Storing. Transfer the marinated beans & the cooled potatoes to separate airtight glass containers. Refrigerate for up to 4 days.

Reheating. To reheat, preheat the oven to 350 degrees F. Transfer the roasted sweet potato to an oven-safe bowl. Place in the oven for 10–15 minutes, until warmed through. Give the marinated beans a good stir, slice up the avocado, massage the greens (if needed), & enjoy with the warm potatoes.

More Healthy Vegan Salad Recipes You’ll Love

• Mexican Red Kidney Bean & Guacamole Salad
• Crispy Chickpea Cobb Salad with Avocado Ranch
• Pesto White Bean Kale Salad
• Roasted Sweet Potato & Chickpea Pistachio Kale Salad with Sweet Tahini Dressing
• Erewhon Kale & White Bean Salad with Purple Sweet Potato Fries

Sharing Is Caring!

If you make this Red Kidney Bean & Japanese Sweet Potato Salad recipe, please leave a review & rating below. I love hearing from you, & it helps others learn more about the blog as well. Be sure to follow along on Pinterest, Instagram, & TikTok for even more healthy content!

Xoxo.

CMG.

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