Description

This Roasted Sweet Potato Black Bean Quinoa Salad is a vibrant and nutritious dish that brings together the earthy sweetness of roasted sweet potatoes, hearty black beans, and protein-rich quinoa. Perfect for lunch or as a side dish at dinner, it offers a delightful blend of flavors and textures that everyone will love. The warm spice from cumin and the zesty lime vinaigrette make this salad not just healthy but also a treat for your taste buds. Plus, it’s meal prep-friendly, allowing you to enjoy this refreshing salad throughout the week.

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 canned black beans (rinsed and drained)
15 oz canned 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

Preheat your oven to 400℉ and line a baking sheet with parchment paper.
Peel and slice sweet potatoes into ½" thick disks, then cut into smaller pieces.
Toss the sweet potato pieces with olive oil, salt, black pepper, and ground cumin until evenly coated.
Roast on the prepared baking sheet for about 20 to 23 minutes until tender and slightly crispy.
In a large bowl, combine rinsed black beans, corn, chopped red onion, cooked quinoa, and roasted sweet potatoes.
Whisk together dressing ingredients in a separate bowl until well mixed.
Pour dressing over the salad mixture and toss gently to combine.

Prep Time: 15 minutes
Cook Time: 23 minutes
Category: Main
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cup (240g)
Calories: 310
Sugar: 6g
Sodium: 350mg
Fat: 11g
Saturated Fat: 1g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 46g
Fiber: 10g
Protein: 9g
Cholesterol: 0mg

Keywords: Feel free to customize by adding other vegetables like bell peppers or spinach. This salad can be made ahead of time; just keep the dressing separate until serving for optimal freshness.