Introduction

This Roasted Sweet Potato Black Bean Quinoa Salad is a vibrant and nutritious dish perfect for lunch or a light dinner. Packed with wholesome ingredients and zesty flavors, it’s both satisfying and easy to prepare. Enjoy the warmth of roasted sweet potatoes combined with fresh, bright dressing in every bite.

A close-up view of a quinoa salad in a white bowl resting on a white marbled surface, showing three main layers: the base layer of white and red quinoa grains with a slightly fluffy texture, the middle layer of black beans that are smooth and glossy, and the top layer of bright orange roasted sweet potato cubes with a soft, roasted texture mixed with fresh green cilantro leaves sprinkled throughout and a wedge of lime peeking from the side, giving a fresh and colorful look. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ½ lbs sweet potatoes
2 cups cooked quinoa
15 oz can black beans, rinsed and drained
15 oz can corn, rinsed and drained
1 small red onion, chopped
2 tablespoons olive oil (for roasting)
4 tablespoons olive oil (for dressing)
3 tablespoons lime juice
¼ teaspoon ground cumin (for roasting)
¾ teaspoon kosher salt
¼ teaspoon ground paprika
¼ teaspoon black pepper or chili powder
1 teaspoon minced garlic
½ teaspoon Tajin seasoning (optional)

Instructions

Step 1: Preheat your oven to 400℉ and line a baking sheet with parchment paper.
Step 2: Peel the sweet potatoes and slice them into ½ inch thick pieces. Toss the slices with 2 tablespoons olive oil, ¾ teaspoon salt, ¼ teaspoon black pepper, and ¼ teaspoon ground cumin.
Step 3: Spread the seasoned sweet potato slices evenly on the baking sheet and roast for 20 to 23 minutes until tender and slightly caramelized.
Step 4: In a large bowl, combine the roasted sweet potatoes, cooked quinoa, black beans, corn, and chopped red onion.
Step 5: In a small bowl, whisk together the dressing ingredients: 4 tablespoons olive oil, 3 tablespoons lime juice, ¼ teaspoon ground cumin, ¼ teaspoon ground paprika, minced garlic, ¼ teaspoon black pepper or chili powder, and the remaining salt. Optionally, stir in Tajin seasoning for extra zest.
Step 6: Pour the dressing over the salad and toss gently to combine all ingredients evenly.
Step 7: Serve immediately or refrigerate for later. This salad tastes great chilled or at room temperature.

Tips & Variations

For extra crunch, add toasted pumpkin seeds or chopped nuts just before serving.
Swap black beans for chickpeas if preferred, or use fresh corn when in season for added sweetness.
Use smoked paprika instead of regular paprika to give the salad a deeper smoky flavor.
Include chopped fresh cilantro or parsley to brighten the salad and add fresh herbaceous notes.
To make it a complete meal, serve with a dollop of Greek yogurt or a sprinkle of feta cheese.

Storage

Store the salad in an airtight container in the refrigerator for up to four days. The flavors will meld and deepen over time. When ready to eat, enjoy it cold or let it sit at room temperature for 10 minutes. Avoid freezing, as the texture of the beans and sweet potatoes will change.

How to Serve

A close-up view of a white bowl filled with a colorful quinoa salad. The base layer is light beige and red quinoa, soft and slightly fluffy with visible grain texture. Mixed evenly throughout are medium-sized bright orange roasted sweet potato cubes with a slightly crispy surface and some grill marks. Scattered black beans add a dark purple-black contrast, smooth and shiny. Small pieces of purple-red diced onion and green cilantro leaves are sprinkled on top, adding more color and freshness. A quarter lime slice with bright green skin and juicy light green flesh rests on the edge of the bowl. The bowl sits on a white marbled surface, with a silver spoon partially visible behind the salad. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

Yes, it’s a great make-ahead dish. Prepare the salad and dressing separately, then combine before serving to keep textures fresh.

Is this salad suitable for vegans?

Absolutely. This recipe contains no animal products and is naturally vegan. Just skip any optional dairy add-ons like feta cheese.