Roasted Sweet Potato Black Bean Quinoa Salad
This Roasted Sweet Potato Black Bean Quinoa Salad is a vibrant, nutritious dish bursting with flavor and texture. Perfect for a healthy lunch or as a colorful side at dinner, it features cumin-roasted sweet potatoes that harmonize beautifully with black beans and corn. A zesty lime vinaigrette ties everything together, making each bite a delightful experience. Not only is this salad easy to prepare in just 35 minutes, but it also keeps well in the fridge for meal prep throughout the week.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Serves approximately 6 people 1x
- Category: Salad
- Method: Baking
- Cuisine: American
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 the oven to 400°F and line a baking sheet with parchment paper.
- Peel and cut sweet potatoes into even pieces. Toss with olive oil, salt, pepper, and cumin.
- Roast for 20-23 minutes until tender and slightly browned.
- In a large bowl, combine quinoa, black beans, corn, red onion, and cooled sweet potatoes.
- Whisk together dressing ingredients; pour over the salad and toss gently.
- Serve immediately or chill for 30 minutes to enhance flavors.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 380
- Sugar: 7g
- Sodium: 320mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg