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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 this vibrant Roasted Sweet Potato Black Bean Quinoa Salad, a perfect fusion of nutrition and flavor that will elevate any meal. This wholesome salad is loaded with protein-rich quinoa, fiber-packed black beans, and the natural sweetness of cumin-roasted sweet potatoes. Tossed together with a zesty lime dressing, every bite bursts with flavor and freshness. Whether you serve it as a hearty main dish or a colorful side, this salad is ideal for lunch meal prep or entertaining guests. Enjoy it as is or customize it to your taste with additional veggies and toppings!

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 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 oven to 400°F and line a baking sheet with parchment paper.
  2. Peel and slice sweet potatoes into disks, then cut into smaller pieces. Toss with olive oil, salt, pepper, and cumin.
  3. Spread sweet potatoes on the baking sheet and roast for 20-23 minutes until tender.
  4. In a large bowl, combine black beans, corn, red onion, cooked quinoa, and roasted sweet potatoes.
  5. For the dressing, whisk together olive oil, lime juice, cumin, salt, paprika, pepper, garlic in a separate bowl.
  6. Pour dressing over the salad mixture; toss gently to combine.
  7. Serve immediately or refrigerate for up to four days.

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