Roasted Sweet Potato Black Bean Quinoa Salad
Enjoy a hearty Roasted Sweet Potato Black Bean Quinoa Salad recipe that’s packed with flavor! Perfect as a lunch or side dish. Try it today!
- Prep Time: 15 minutes
- Cook Time: 23 minutes
- Total Time: 38 minutes
- Yield: Serves about 6 people 1x
- Category: Salad
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 ½ lbs sweet potatoes
- 2 tablespoons olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon ground cumin
- 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 (for dressing)
- ¼ teaspoon kosher salt (for dressing)
- ¼ teaspoon ground paprika (for dressing)
- ¼ teaspoon black pepper or chili powder (for dressing)
- 1 teaspoon minced garlic (for dressing)
- ½ teaspoon Tajin seasoning (optional)
Instructions
- Preheat your oven to 400°F. Line a baking sheet with parchment paper.
- Peel and slice sweet potatoes into ½" thick disks, then cut them into smaller pieces.
- Toss sweet potato pieces with olive oil, salt, pepper, and cumin on the baking sheet.
- Roast for 20 to 23 minutes until tender; let cool.
- In a large bowl, combine quinoa, black beans, corn, red onion, and roasted sweet potatoes.
- Whisk together olive oil and lime juice with cumin, salt, and garlic in a small bowl; pour over the salad.
- Toss gently to combine; serve immediately or store in the fridge for up to four days.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 330
- Sugar: 4g
- Sodium: 280mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 10g
- Protein: 9g
- Cholesterol: 0mg