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Roasted Sweet Potato Black Bean Quinoa Salad

Roasted Sweet Potato Black Bean Quinoa Salad recipe

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Discover the vibrant and nourishing flavors of this Roasted Sweet Potato Black Bean Quinoa Salad recipe, perfect for a healthy lunch or as a delightful side dish. Featuring a colorful medley of roasted sweet potatoes, hearty black beans, and protein-packed quinoa, this salad is not only easy to prepare but also brimming with nutrients. The combination of cumin-roasted sweet potatoes and zesty lime dressing creates an unforgettable taste experience that will brighten any meal. Quick to whip up and ideal for meal prepping, this salad stays fresh in the fridge for up to four days, making it a fantastic choice for busy weeknights or lunch on-the-go.

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
  • 3 tablespoons lime juice
  • ¼ teaspoon ground cumin
  • ¼ teaspoon kosher salt
  • ¼ teaspoon ground paprika
  • ¼ teaspoon black pepper or chili powder
  • 1 teaspoon minced garlic
  • ½ teaspoon Tajin seasoning (optional)

Instructions

  1. Preheat the oven to 400°F and line a baking sheet with parchment paper.
  2. Peel and slice sweet potatoes into ½" thick disks; cut each disk into smaller pieces.
  3. Toss sweet potato pieces with olive oil, salt, black pepper, and ground cumin.
  4. Roast on the baking sheet for 20-23 minutes until tender and lightly browned; let cool.
  5. In a large bowl, combine black beans, quinoa, corn, red onion, and roasted sweet potatoes.
  6. Whisk together dressing ingredients in a small bowl; pour over the salad mixture.
  7. Gently toss everything until evenly coated; serve immediately or store in the fridge.

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