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Preheat oven to 400˚ F.
Peel sweet potatoes, cut into ¼ inch cubes and place on a sheet tray.
Chop onion into ¼ inch pieces and add to the tray.
Drizzle 1 tablespoon olive oil on top and add ¼ teaspoon of salt.
Toss until sweet potatoes are well coated.
Spread into a single layer and roast until sweet potatoes are tender and starting to brown, 35 to 40 minutes.
While the sweet potatoes are roasting, combine remaining 2 tablespoons olive oil in a jar with the lime juice, 1 teaspoon lime zest, minced garlic, and chili powder.
Shake well.
Once sweet potatoes are done, transfer to a bowl.
Add in the black beans, pepitas, and cilantro.
Drizzle with the dressing and toss until salad is combined.
This is best done with the sweet potatoes are still warm.