Roasted Sweet Potato Black Bean Quinoa Salad
Discover the vibrant Roasted Sweet Potato Black Bean Quinoa Salad, a delicious and nutritious dish perfect for any occasion. This salad features cumin-roasted sweet potatoes, hearty black beans, and crunchy corn, all tossed together with a refreshing lime vinaigrette. Not only is it quick to prepare—taking just 35 minutes—but it also doubles as a satisfying main course or a colorful side dish for gatherings. Whether you’re meal prepping for the week or serving guests at a dinner party, this salad is sure to impress.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: Serves about 6 people 1x
- Category: Salad
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 ½ lbs sweet potatoes
- 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)
- Dressing: olive oil, lime juice, cumin, salt, paprika, black pepper, garlic
Instructions
- Preheat oven to 400°F. Line a baking sheet with parchment paper.
- Peel and cut sweet potatoes into pieces; toss with olive oil, salt, pepper, and cumin.
- Roast sweet potatoes for 20-23 minutes until tender.
- In a large bowl, combine cooked quinoa, black beans, corn, chopped onion, and roasted sweet potatoes.
- Whisk together dressing ingredients in a small bowl; pour over salad mixture and toss gently.
- Serve immediately or store in the fridge for up to four days.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 380
- Sugar: 6g
- Sodium: 350mg
- Fat: 13g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 57g
- Fiber: 12g
- Protein: 10g
- Cholesterol: 0mg