Description
This Roasted Sweet Potato Black Bean Quinoa Salad is a vibrant, nutritious dish combining roasted sweet potatoes with protein-packed black beans, fresh vegetables, and fluffy quinoa, all tossed in a zesty lime and spice dressing. Perfect as a wholesome lunch or a light dinner, this salad is easy to prepare in under 35 minutes and can be enjoyed immediately or chilled for later.
Ingredients
Scale
Roasted Sweet Potatoes
- 1 ½ lbs sweet potatoes
- 2 tablespoons olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon ground cumin
Salad
- 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
Dressing
- 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 the oven: Preheat your oven to 400℉ (204℃) and line a baking sheet with parchment paper to ensure easy cleanup and to prevent sticking.
- Prepare sweet potatoes: Peel the sweet potatoes and cut them into bite-sized pieces. Place them in a bowl and drizzle with 2 tablespoons of olive oil, ½ teaspoon salt, ¼ teaspoon black pepper, and ½ teaspoon ground cumin. Toss to coat evenly.
- Roast sweet potatoes: Spread the seasoned sweet potato pieces evenly on the lined baking sheet. Roast in the preheated oven for 20 to 23 minutes, or until tender and lightly browned, stirring once halfway through for even cooking.
- Assemble the salad base: In a large salad bowl, combine 2 cups of cooked quinoa, rinsed and drained black beans, rinsed and drained corn, and chopped red onion. Add the roasted sweet potatoes once they are cool enough to handle.
- Prepare the dressing: In a separate small bowl, whisk together 4 tablespoons of olive oil, 3 tablespoons of fresh 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, and ½ teaspoon of optional Tajin seasoning until well blended.
- Toss salad and serve: Pour the dressing over the salad mixture and toss gently to ensure everything is evenly coated. Serve immediately or refrigerate for up to 4 days to enjoy chilled.
Notes
- Cook the quinoa in advance or use pre-cooked quinoa to save time.
- Tajin seasoning adds a nice tang and mild heat but can be omitted or replaced with chili powder for a different spice profile.
- For extra protein, add diced grilled chicken or feta cheese (if not vegan).
- This salad keeps well refrigerated for up to 4 days, making it ideal for meal prep.
- Roasted sweet potatoes can be swapped for butternut squash or pumpkin for seasonal variation.
