Roasted Sweet Potato Black Bean Quinoa Salad
Discover the vibrant flavors of our Roasted Sweet Potato Black Bean Quinoa Salad, a delightful dish that perfectly marries taste and nutrition. This colorful salad features roasted sweet potatoes that bring a warm, caramelized sweetness, complemented by hearty black beans and protein-packed quinoa. Tossed in a zesty lime vinaigrette, every bite is a harmonious blend of textures and tastes. Ideal as a main course, side dish, or meal prep option, this salad not only satisfies your hunger but also delivers essential nutrients. Enjoy it fresh or save it for later—this versatile recipe is sure to become a staple in your kitchen.
- Prep Time: 15 minutes
- Cook Time: 23 minutes
- Total Time: 38 minutes
- Yield: Serves about 6
- Category: Salad
- Method: Baking
- Cuisine: Vegetarian
Ingredients
Scale
- 1 ½ lbs sweet potatoes
- 2 tablespoons olive oil (plus 4 for dressing)
- 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)
- Juice of 3 tablespoons lime
- Seasonings: cumin, salt, black pepper, paprika
Instructions
- Preheat your oven to 400°F and line a baking sheet with parchment paper.
- Peel and slice sweet potatoes into ½" thick disks, then cut into smaller pieces.
- Toss sweet potatoes with olive oil, salt, pepper, and cumin; spread on the baking sheet.
- Roast for about 20–23 minutes until tender and caramelized; set aside to cool.
- In a large bowl, combine cooled sweet potatoes with black beans, corn, red onion, and quinoa.
- In a small bowl, whisk together dressing ingredients until well combined.
- Pour dressing over the salad; gently toss to coat.
- Serve immediately or refrigerate for up to four days.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 330
- Sugar: 5g
- Sodium: 210mg
- Fat: 11g
- Saturated Fat: 1g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 12g
- Protein: 9g
- Cholesterol: 0mg