Roasted Sweet Potato Black Bean Quinoa Salad
Enjoy a delightful and nutritious Roasted Sweet Potato Black Bean Quinoa Salad that brings vibrant colors and flavors to your table. This salad features cumin-roasted sweet potatoes, hearty black beans, and fluffy quinoa, all tossed in a zesty lime vinaigrette. It’s perfect for meal prep, potlucks, or as a side dish at barbecues. Not only is it filling and satisfying, but it also packs a punch of protein and fiber to keep you energized throughout the day. Enjoy it warm or cold—this versatile dish is sure to impress!
- Prep Time: 15 minutes
- Cook Time: 23 minutes
- Total Time: 38 minutes
- Yield: Approximately 4 servings 1x
- Category: Main Course/Salad
- Method: Baking
- Cuisine: Vegetarian
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
- Preheat your oven to 400°F. Line a large baking sheet with parchment paper to prevent sticking.
- Peel the sweet potatoes and slice them into ½" thick disks, then cut each disk into 4 or 6 pieces.
- Drizzle olive oil over the sweet potato pieces. Season them with salt, black pepper, and ground cumin. Toss gently to coat all pieces evenly.
- Place the seasoned sweet potatoes on the prepared baking sheet. Roast for 20 to 23 minutes until tender and slightly caramelized. Remove from oven and allow them to cool.
- In a large salad bowl, combine cooked quinoa, rinsed black beans, drained corn, chopped red onion, and roasted sweet potatoes.
- In a small bowl or measuring cup, whisk together all dressing ingredients until well combined.
- Pour the dressing over the salad mixture and gently toss until everything is well coated.
- Serve right away for optimal freshness or cover with plastic wrap and store in the fridge for up to four days.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 6g
- Sodium: 340mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 9g
- Cholesterol: 0mg