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Roasted Sweet Potato Black Bean Quinoa Salad

Roasted Sweet Potato Black Bean Quinoa Salad recipe

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Indulge in the vibrant flavors of our Roasted Sweet Potato Black Bean Quinoa Salad recipe, a delightful combination of sweet, hearty, and protein-rich ingredients. This nutritious dish features roasted sweet potatoes that bring natural sweetness, paired with hearty black beans and fluffy quinoa. Perfect for lunch, dinner, or as a colorful side at gatherings, this salad is not only delicious but also incredibly easy to prepare—ready in just 35 minutes! Its zesty lime vinaigrette adds the perfect finishing touch, making it a favorite for meal prep or healthy eating. Whether enjoyed warm or chilled, this salad is sure to impress your family and friends.

Ingredients

Scale
  • 1 ½ lbs sweet potatoes
  • 2 tablespoons olive oil
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ teaspoon ground cumin
  • 2 cups cooked quinoa
  • 15 oz. can black beans (rinsed and drained)
  • 15 oz. can whole kernel corn (rinsed and drained)
  • 1 small red onion (chopped)
  • 4 tablespoons olive oil (for dressing)
  • 3 tablespoons lime juice
  • ¼ teaspoon ground cumin (for dressing)
  • ¼ teaspoon kosher salt (for dressing)
  • ¼ teaspoon ground paprika (for dressing)
  • ¼ teaspoon black pepper or chili powder (for dressing)
  • 1 teaspoon minced garlic (for dressing)
  • ½ teaspoon Tajin seasoning (optional)

Instructions

  1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
  2. Prepare sweet potatoes by peeling and cutting them into bite-sized pieces. Toss with olive oil, salt, pepper, and cumin.
  3. Spread sweet potatoes evenly on the baking sheet and roast for 20-23 minutes until tender.
  4. In a large bowl, combine cooked quinoa, rinsed black beans, drained corn, chopped red onion, and roasted sweet potatoes.
  5. Whisk together dressing ingredients in a small bowl and pour over the salad mixture. Toss gently to combine.
  6. Serve immediately or store in an airtight container in the fridge for up to four days.

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