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Roasted Sweet Potato Black Bean Quinoa Salad

Roasted Sweet Potato Black Bean Quinoa Salad recipe

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Experience the vibrant flavors and nutritious goodness of our Roasted Sweet Potato Black Bean Quinoa Salad. This delightful dish brings together the sweetness of roasted sweet potatoes, the protein-packed black beans, and fluffy quinoa for a satisfying meal that’s perfect for lunch, dinner, or meal prep. Tossed in a zesty lime dressing and loaded with fresh ingredients like corn and red onion, this salad is not only colorful but also incredibly filling. Ideal for those seeking healthy options without sacrificing taste, it can be enjoyed as a main course or side dish. Plus, it stores well for up to four days, making it a fantastic choice for busy weeks ahead.

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 oven to 400°F and line a baking sheet with parchment paper.
  2. Peel and slice sweet potatoes into half-inch thick disks; cut each disk into smaller pieces.
  3. Toss sweet potatoes with olive oil, salt, pepper, and cumin; spread evenly on the baking sheet.
  4. Roast sweet potatoes for 20-23 minutes until tender; let cool slightly.
  5. In a large bowl, combine black beans, corn, chopped onion, cooked quinoa, and roasted sweet potatoes.
  6. Whisk together dressing ingredients and pour over the salad mixture; toss gently to combine.
  7. Serve immediately or refrigerate for up to four days.

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