Print

Roasted Sweet Potato Black Bean Quinoa Salad

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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.

Ingredients

Scale
  • 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

  1. Preheat the oven to 400℉. Line a large baking sheet with parchment paper.
  2. Peel sweet potatoes and slice into discs about ½ inch thick. Cut each disc into quarters or sixths.
  3. Drizzle olive oil over sweet potatoes; season with salt, pepper, and cumin. Toss to coat evenly.
  4. Roast sweet potatoes for 20 to 23 minutes until tender. Remove from oven and let cool.
  5. In a large bowl, combine quinoa, black beans, corn, red onion, and roasted sweet potatoes.
  6. In a small bowl, whisk together the dressing ingredients: olive oil, lime juice, cumin, salt, paprika, black pepper (or chili powder), and minced garlic.
  7. Pour the dressing over the salad and gently toss to combine. Serve immediately or refrigerate for up to four days.

Nutrition

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

save me