Roasted Sweet Potato Black Bean Quinoa Salad Recipe
A vibrant and nutritious Roasted Sweet Potato Black Bean Quinoa Salad combining hearty sweet potatoes, protein-packed black beans, and fluffy quinoa. Tossed with a zesty lime and cumin dressing, this salad is perfect as a wholesome lunch or a light dinner and can be enjoyed fresh or stored for later.
- Prep Time: 15 minutes
- Cook Time: 23 minutes
- Total Time: 38 minutes
- Yield: 6 servings 1x
- Category: Salad
- Method: Roasting
- Cuisine: Mexican-inspired
- Diet: Gluten Free
Ingredients
Scale
Vegetables and Legumes
- 1 ½ lbs sweet potatoes
- 15 oz can black beans (rinsed and drained)
- 15 oz can corn (rinsed and drained)
- 1 small red onion (chopped)
Grains
- 2 cups cooked quinoa
Oils and Seasonings
- 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 (divided)
- ¼ teaspoon ground paprika
- ¼ teaspoon black pepper or chili powder
- 1 teaspoon minced garlic
- ½ teaspoon Tajin seasoning (optional)
Instructions
- Preheat and Prepare Sweet Potatoes: Preheat the oven to 400℉ and line a baking sheet with parchment paper for easy cleanup. Peel the sweet potatoes and slice them into ½-inch thick pieces to ensure even roasting.
- Toss Sweet Potatoes: In a bowl, toss the sliced sweet potatoes with 2 tablespoons of olive oil, ¾ teaspoon kosher salt, ¼ teaspoon black pepper, and ¼ teaspoon ground cumin until well coated. This seasoning mix will infuse the sweet potatoes with warm, earthy flavors during roasting.
- Roast Sweet Potatoes: Spread the seasoned sweet potato slices evenly on the prepared baking sheet. Roast them in the preheated oven for 20 to 23 minutes, or until they are tender and lightly caramelized, turning once halfway through for even cooking.
- Combine Salad Ingredients: In a large mixing bowl, combine the roasted sweet potatoes with 2 cups of cooked quinoa, the rinsed and drained black beans, corn, and chopped red onion. This mix forms the hearty base of the salad.
- Make the Dressing: In a small bowl, whisk together the 4 tablespoons olive oil, 3 tablespoons fresh lime juice, ¼ teaspoon ground cumin, ¼ teaspoon paprika, 1 teaspoon minced garlic, ¼ teaspoon black pepper or chili powder, ¼ teaspoon kosher salt, and optional ½ teaspoon Tajin seasoning. The dressing adds zesty, smoky, and slightly spicy notes to the salad.
- Toss and Serve: Pour the dressing over the salad mixture and toss gently to evenly coat all ingredients. Serve immediately for a fresh taste or refrigerate for up to four days to enjoy chilled.
Notes
- For extra flavor, add chopped fresh cilantro or parsley to the salad.
- Sweet potatoes can be roasted a day ahead to save time.
- Adjust spices and lime juice to suit your taste preferences.
- This salad is great served chilled or at room temperature.
- Optional Tajin seasoning adds a tangy and slightly spicy flavor that complements the salad well.
Keywords: Sweet Potato Salad, Black Bean Quinoa Salad, Roasted Sweet Potato, Healthy Salad, Gluten Free Salad, Mexican Salad, Vegetarian Salad
