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Roasted Sweet Potato Black Bean Quinoa Salad

Roasted Sweet Potato Black Bean Quinoa Salad recipe
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Roasted Sweet Potato Black Bean Quinoa Salad is a vibrant and nutritious dish that perfectly balances flavors and textures. Featuring cumin-roasted sweet potatoes, protein-packed black beans, and fluffy quinoa, this salad is drizzled with a zesty lime vinaigrette that elevates every bite. Whether served as a wholesome lunch or a colorful side dish, it caters to your health-conscious cravings while keeping you satisfied. Ideal for meal prep, this salad stays fresh in the refrigerator for up to four days, making it an excellent choice for quick meals during busy weeks.

Ingredients

Scale
  • 1 ½ lbs sweet potatoes
  • 2 tablespoons olive oil
  • 2 cups cooked quinoa
  • 15 oz. can black beans (rinsed and drained)
  • 15 oz. can whole kernel corn (rinsed and drained)
  • 3 tablespoons lime juice
  • 1 small red onion (chopped)
  • ¼ teaspoon black pepper
  • ½ teaspoon ground cumin
  • ¼ teaspoon kosher salt
  • ¼ teaspoon ground paprika
  • 1 teaspoon minced garlic
  • ½ teaspoon Tajin seasoning (optional)

Instructions

  1. Preheat oven to 400°F and line a baking sheet with parchment paper.
  2. Peel and slice sweet potatoes into ½" disks, then cut into pieces. Toss with olive oil, salt, pepper, and ground cumin.
  3. Roast sweet potatoes for 20-23 minutes until tender.
  4. In a large bowl, combine cooked quinoa, black beans, corn, chopped red onion, and cooled sweet potatoes.
  5. In a small bowl, whisk together dressing ingredients: olive oil, lime juice, cumin, salt, paprika, pepper, garlic, and optional Tajin seasoning.
  6. Pour the dressing over the salad mixture and toss gently until combined.
  7. Serve immediately or store in the fridge for up to four days.

Nutrition

Find it online: https://saltyrecipe.com/roasted-sweet-potato-black-bean-quinoa-salad-recipe/