Roasted Sweet Potato Black Bean Quinoa Salad Recipe - Crunchy Creamy Sweet (2024)

Why You'll Love This Salad

I am currently obsessed with quinoa salads. I have a batch of cooked quinoa in my fridge at all times and use it in meatless tacos, enchiladas, and salads. It's a healthy protein source and combined with beans and vegetables makes for a delicious and filling dish.

This Roasted Sweet Potato Black Bean Quinoa Salad is a family favorite right now! It's simple to make and I can store it in individual containers for a healthy lunch throughout the week or as a side dish to grilled chicken. It's wonderful in lettuce cups or tossed with chopped kale too!

How to make roasted sweet potato quinoa salad?

This healthy and filling salad is very easy to make. It's perfect for meal prep lunch or dinners, when you want something filling but healthy. Here is how to make it:

• Start with roasting sweet potatoes seasoned with salt, pepper, and cumin. They will have a delicious Mexican flair!
• Add one can of rinsed and drained black beans, one can of drained whole kernel corn, chopped red onion, and 2 cups of cooked quinoa.
• The dressing is as simple as the salad! Whisk together olive oil, lime juice, salt, pepper, garlic, cumin, paprika, and Tajin seasoning. Pour over salad and toss together.

How to roast sweet potatoes for this salad?

Roasting sweet potatoes for a salad or as a simple side dish to your meal prep dishes is very easy. Simply peel potatoes and cut them into cubes, no bigger than ½". Place on parchment paper lined baking sheet, drizzle with olive oil, and season with salt, pepper, and ground cumin. Roast at 400 degrees F for 20 to 23 minutes. Use right away or cool and add to your salad. You can also store them in a container with a lid in the fridge for up to 4 days.

The dressing:

I have plenty of salad recipes with creamy dressings, either mayo-based or healthier with sour cream. For this sweet potato salad, I decided to use a simple olive oil vinaigrette that perfectly complements the potatoes, beans, and quinoa. Mix 4 to 5 tablespoons of olive oil with lime juice, salt, cumin, paprika, minced garlic, and tajin seasoning. The last one is optional but I love it in this dressing and even add a little more sprinkled over each serving.

Helpful Tips!

• I love this salad with slightly warm quinoa and warm roasted potatoes but it is absolutely delicious chilled in the fridge and can be divided into serving containers.
• If using fresh corn, add it to roasting potatoes. It will give it an even more delicious flavor.
• If you don't like raw red onion, skip it. Use a sweet one, if you prefer.
• To make the salad ahead, you can keep the dressing separate in a bottle and toss it with all the ingredients before serving.

Roasted Sweet Potato Black Bean Quinoa Salad recipe

This Roasted Sweet Potato Black Bean Quinoa Salad is a healthy and filling quinoa salad with cumin-roasted sweet potatoes and quick oil and lime vinaigrette. Perfect as a side dish or a healthy lunch!

Nutrition

Calories: 517kcal | Carbohydrates: 73g | Protein: 13g | Fat: 19g | Saturated Fat: 2g | Sodium: 927mg | Potassium: 1013mg | Fiber: 12g | Sugar: 7g | Vitamin A: 19355IU | Vitamin C: 11.8mg | Calcium: 90mg | Iron: 4.2mg