Roasted Sweet Potato Black Bean Quinoa Salad recipe
Sunshine in a Bowl (Roasted Sweet Potato Black Bean Quinoa Salad)
If you’re looking for a dish that’s bursting with color, flavor, and nutrients, look no further! This Roasted Sweet Potato Black Bean Quinoa Salad is a vibrant masterpiece that showcases the comforting sweetness of roasted sweet potatoes, the hearty texture of black beans, and the nutty goodness of quinoa. Toss in a quick oil and lime vinaigrette, and you’ve got a salad that not only looks like sunshine on a plate but also tastes like a fiesta for your taste buds!
Why You’ll Love This Recipe
This Roasted Sweet Potato Black Bean Quinoa Salad is not just a dish; it’s an experience!
– Big, Bold Flavors: The cumin-roasted sweet potatoes bring a warm, earthy taste, while the lime dressing adds a zesty zing.
– Crowd-Pleaser: Perfect for potlucks, barbecue gatherings, or just a healthy lunch at home, it’s a salad everyone will adore.
– Flexible & Fast: Whip it up in just 35 minutes, and feel free to customize it to your liking!
– Make-Ahead Magic: This salad stores beautifully, making it a great option for meal prep for the week.
Ingredients You’ll Need
Gather your ingredients and get ready to embark on a culinary adventure! This recipe is not just about eating; it’s about savoring every bite!
– 1 ½ lbs sweet potatoes
– 2 tablespoons olive oil (for roasting)
– ½ teaspoon salt
– ¼ teaspoon black pepper
– ½ teaspoon ground cumin (a flavor game-changer!)
– 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 (for dressing)
– 3 tablespoons lime juice
– ¼ teaspoon ground cumin
– ¼ teaspoon kosher salt
– ¼ teaspoon ground paprika
– ¼ teaspoon black pepper or chili powder (if you like a kick!)
– 1 teaspoon minced garlic
– ½ teaspoon Tajin seasoning (optional, but oh-so-delicious)
*Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.*
Variations
One of the best things about this Roasted Sweet Potato Black Bean Quinoa Salad is how customizable it is! Here are some ideas to make it your own:
– Go Gluten-Free: This salad is naturally gluten-free, so feel free to dig in without worry!
– Add Extra Protein: Toss in some grilled chicken, shrimp, or chickpeas for an extra protein boost.
– Make it Spicier: Spice things up by adding diced jalapeños or extra chili powder.
– Swap the Dressing: Try a balsamic vinaigrette or a creamy avocado dressing for a different flavor profile.
– Colorful Additions: Add diced bell peppers, cherry tomatoes, or fresh herbs like cilantro for extra freshness and color.
How to Make Roasted Sweet Potato Black Bean Quinoa Salad
Ready to create magic in your kitchen? Let’s get cooking!
Step 1: Preheat Your Oven
Preheat your oven to a toasty 400℉ (200℃). Line a large baking sheet with parchment paper, and get ready for the sweet potato goodness!
Step 2: Prep the Sweet Potatoes
Peel those beautiful sweet potatoes and slice them into ½” thick disks. Cut each disk into 4 or 6 lovely pieces, perfect for roasting.
Step 3: Season the Sweet Potatoes
Drizzle 2 tablespoons of olive oil over the sweet potatoes. Sprinkle with salt, black pepper, and ground cumin. Toss gently to coat each piece in flavor.
Step 4: Roast Away
Spread the seasoned sweet potatoes onto the baking sheet and roast for 20 to 23 minutes until they are golden and tender. Remove from the oven and let them cool slightly.
Step 5: Combine the Ingredients
In a large salad bowl, combine the roasted sweet potatoes with black beans, corn, chopped red onion, and cooked quinoa.
Step 6: Create the Dressing
In a small bowl or measuring cup, whisk together the dressing ingredients: olive oil, lime juice, ground cumin, kosher salt, paprika, black pepper (or chili powder), and minced garlic until they are beautifully blended.
Step 7: Dress and Toss
Pour the zesty dressing over the salad and gently toss everything together, allowing each bite to soak in that delicious flavor!
Step 8: Serve or Store
Enjoy right away, or cover with saran wrap and pop it in the fridge for up to 4 days—if it lasts that long!
Pro Tips for Making Roasted Sweet Potato Black Bean Quinoa Salad
– Roast the Sweet Potatoes Until Golden: Don’t rush the roasting process; golden-brown edges add depth and flavor.
– Chill the Salad for Best Flavor: Letting the salad rest in the fridge for at least 30 minutes before serving allows the flavors to meld together beautifully.
– Fresh Lime Juice is Key: Use freshly squeezed lime juice for a brighter, more vibrant flavor than bottled juice.
– Double the Batch: Make a larger portion for leftovers, as this salad holds up well in the fridge!
How to Serve Roasted Sweet Potato Black Bean Quinoa Salad
Garnishes
Sprinkle fresh cilantro, avocado slices, or crumbled feta cheese on top for a beautiful finish!
Side Dishes
Pair this salad with grilled chicken, fish tacos, or a hearty vegetable soup for a complete meal experience.
Creative Ways to Present
Serve this salad in individual cups for a fun party appetizer, or arrange it on a large platter for a stunning centerpiece at your next gathering!
Make Ahead and Storage
Storing Leftovers
Store leftovers in an airtight container in the fridge for up to 4 days. This salad only gets better as the flavors meld!
Freezing
While this salad is great fresh, freezing is not recommended due to the texture of the sweet potatoes and beans after thawing.
Reheating
Serve cold straight from the fridge for a refreshing meal, or if you prefer it warm, give it a gentle reheat in the microwave for just a minute or two.
FAQs
Can I use a different type of bean?
Absolutely! Feel free to swap black beans for pinto beans or kidney beans based on your preference.
Is this recipe spicy?
It’s not inherently spicy, but you can easily add more chili powder or fresh jalapeños to heat things up!
How do I make this gluten-free?
This Roasted Sweet Potato Black Bean Quinoa Salad is already gluten-free, so dig in without any modifications!
Can I prepare this in advance?
Yes! This salad is perfect for meal prep and can be made a day or two ahead of time.
Final Thoughts
There you have it—your one-way ticket to flavor town with this delightful Roasted Sweet Potato Black Bean Quinoa Salad! Not only is it a feast for the eyes, but it’s also packed with nutrients and ensures you’ll feel good about every bite. So grab those ingredients and start your cooking adventure—you’re going to love it! 🌟
Roasted Sweet Potato Black Bean Quinoa Salad
Roasted Sweet Potato Black Bean Quinoa Salad is a vibrant and nutritious dish, perfect for a light lunch or as a hearty side. This salad features cumin-roasted sweet potatoes combined with protein-packed quinoa, black beans, and corn, all tossed in a zesty lime vinaigrette. It’s not only filling but also packed with flavor and essential nutrients.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: Serves 5
- Category: Salad
- Method: Baking
- Cuisine: American
Ingredients
- 1 ½ lbs sweet potatoes
- 2 tablespoons olive oil (for roasting)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon ground cumin
- 2 cups cooked quinoa
- 15 oz canned black beans (rinsed and drained)
- 15 oz canned whole kernel corn (rinsed and drained)
- 1 small red onion (chopped)
- 4 tablespoons olive oil (for dressing)
- 3 tablespoons lime juice
- ¼ teaspoon ground cumin (for dressing)
- ¼ teaspoon kosher salt (for dressing)
- 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℉. Line a large baking sheet with parchment paper.
- Peel sweet potatoes and slice into discs about ½ inch thick. Cut each disc into quarters or sixths.
- Drizzle olive oil over sweet potatoes; season with salt, pepper, and cumin. Toss to coat evenly.
- Roast sweet potatoes for 20 to 23 minutes until tender. Remove from oven and let cool.
- In a large bowl, combine quinoa, black beans, corn, red onion, and roasted sweet potatoes.
- In a small bowl, whisk together the dressing ingredients: olive oil, lime juice, cumin, salt, paprika, black pepper (or chili powder), and minced garlic.
- Pour the dressing over the salad and gently toss to combine. Serve immediately or refrigerate for up to four days.
Nutrition
- Serving Size: 1 serving
- Calories: 517
- Sugar: 7g
- Sodium: 927mg
- Fat: 19g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 73g
- Fiber: 12g
- Protein: 13g
- Cholesterol: 0mg
