Description

Indulge in this vibrant Roasted Sweet Potato Black Bean Quinoa Salad, a delightful blend of flavors and textures that is both nutritious and satisfying. Perfect for any occasion, from summer picnics to cozy family dinners, this salad features cumin-roasted sweet potatoes, protein-rich quinoa, and hearty black beans. It’s versatile enough to serve as a refreshing main dish or a filling side. With its colorful presentation and zesty lime vinaigrette, it’s sure to impress your guests and nourish your body.

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)
2 tablespoons olive oil
4 tablespoons olive oil
3 tablespoons lime juice
¼ teaspoon ground cumin
¼ teaspoon kosher salt
¼ teaspoon ground paprika
¼ teaspoon black pepper or chili powder
1 teaspoon minced garlic
½ teaspoon Tajin seasoning (optional)

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Instructions

Preheat the oven to 400°F. Line a baking sheet with parchment paper.
Peel and cut sweet potatoes into small pieces. Toss with olive oil, salt, pepper, and cumin.
Spread sweet potatoes on the baking sheet and roast for 20-23 minutes until tender.
In a large bowl, combine cooked quinoa, black beans, corn, chopped onion, and roasted sweet potatoes.
In a small bowl, whisk together dressing ingredients: olive oil, lime juice, cumin, garlic, and spices.
Pour dressing over salad mixture and toss gently to combine.
Serve immediately or refrigerate for up to four days.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Salad
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cup (240g)
Calories: 340
Sugar: 6g
Sodium: 210mg
Fat: 12g
Saturated Fat: 2g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 52g
Fiber: 11g
Protein: 10g
Cholesterol: 0mg