Description

Discover a colorful and nutritious dish with this Roasted Sweet Potato Black Bean Quinoa Salad recipe. This vibrant salad combines creamy roasted sweet potatoes, hearty black beans, and fluffy quinoa, creating a delightful balance of flavors and textures. Tossed in a zesty lime vinaigrette, this salad can serve as a standalone meal or a complementary side dish for any occasion. Perfect for lunch, meal prep, or gatherings, it’s packed with fiber and protein to keep you satisfied. Enjoy the explosion of taste from cumin-roasted sweet potatoes and fresh vegetables that will leave your taste buds dancing!

Ingredients

Scale

1 ½ lbs sweet potatoes
2 tablespoons olive oil
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
¼ teaspoon kosher salt
¼ teaspoon ground paprika
¼ teaspoon black pepper or chili powder
1 teaspoon minced garlic

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Instructions

Preheat your oven to 400℉ and line a baking sheet with parchment paper.
Peel and slice sweet potatoes into ½" thick disks; cut each disk into smaller pieces. Drizzle with olive oil, salt, pepper, and cumin; toss to coat.
Roast sweet potatoes on the prepared baking sheet for 20 to 23 minutes until tender, then cool.
In a large bowl, combine cooked quinoa, black beans, corn, chopped red onion, and roasted sweet potatoes.
In a small bowl, whisk together dressing ingredients: olive oil, lime juice, cumin, salt, paprika, pepper, and minced garlic.
Pour dressing over salad mixture; toss gently until combined.
Serve immediately or refrigerate for up to 4 days.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Main
Method: Baking
Cuisine: Vegetarian

Nutrition

Serving Size: 1 cup (240g)
Calories: 363
Sugar: 7g
Sodium: 465mg
Fat: 12g
Saturated Fat: 1g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 57g
Fiber: 12g
Protein: 11g
Cholesterol: 0mg