Roasted Sweet Potato Black Bean Quinoa Salad
Experience the vibrant flavors of our Roasted Sweet Potato Black Bean Quinoa Salad. This nutrient-packed dish combines cumin-roasted sweet potatoes, hearty black beans, and fluffy quinoa for a satisfying meal that’s both healthy and visually appealing. Perfect as a main course or side dish, this salad is versatile enough to serve warm or cold. Tossed in a zesty lime vinaigrette, it’s an ideal choice for lunch, dinner, or potlucks. Plus, it’s quick and easy to prepare—ready in just 35 minutes!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Serves 6
- Category: Salad
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 ½ lbs sweet potatoes
- 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
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon ground cumin
- ¼ teaspoon ground paprika
- 1 teaspoon minced garlic
- ½ teaspoon Tajin seasoning (optional)
Instructions
- Preheat your oven to 400°F and line a baking sheet with parchment paper.
- Peel and slice sweet potatoes into ½" disks; cut each disk into smaller pieces.
- Toss sweet potato pieces with olive oil, salt, pepper, and cumin.
- Spread on the baking sheet and roast for 20-23 minutes until tender.
- In a large bowl, combine cooked quinoa, black beans, corn, chopped onion, and roasted sweet potatoes.
- Whisk together dressing ingredients in a small bowl; pour over the salad and toss gently.
- Serve immediately or refrigerate for up to four days.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 390
- Sugar: 6g
- Sodium: 210mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 61g
- Fiber: 12g
- Protein: 10g
- Cholesterol: 0mg