Roasted Sweet Potato Black Bean Quinoa Salad
Indulge in the vibrant flavors of our Roasted Sweet Potato Black Bean Quinoa Salad, a delightful dish that’s both nutritious and satisfying. This salad features roasted sweet potatoes that offer a comforting sweetness, paired with hearty black beans and protein-packed quinoa. Perfect for any occasion—be it a light lunch, a potluck dish, or meal prep—the colorful ingredients and zesty lime dressing ensure every bite is bursting with flavor. Easy to make in just 35 minutes, this vegan-friendly salad is versatile enough to be enjoyed as a side or a main course.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Serves approximately 6
- Category: Salad
- Method: Baking
- Cuisine: Vegan
Ingredients
Scale
- 1 ½ lbs sweet potatoes
- 2 tablespoons olive oil (plus more 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)
- 3 tablespoons lime juice
- Spices: ground cumin, paprika, salt, black pepper
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 potato pieces in olive oil, salt, black pepper, and ground cumin.
- Spread on the baking sheet and roast for 20-23 minutes until tender. Let cool.
- In a large bowl, combine black beans, corn, chopped onion, quinoa, and roasted sweet potatoes.
- In a separate bowl, whisk together dressing ingredients: olive oil, lime juice, cumin, salt, paprika, black pepper.
- Pour dressing over the salad mixture and toss gently before serving.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 5g
- Sodium: 230mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 10g
- Protein: 9g
- Cholesterol: 0mg