Description
This Roasted Sweet Potato Black Bean Quinoa Salad recipe is a delicious and nutritious dish that is perfect for a satisfying meal. The combination of roasted sweet potatoes, protein-rich black beans, fluffy quinoa, and a zesty lime dressing creates a flavorful and filling salad that can be enjoyed warm or chilled.
Ingredients
Sweet Potatoes:
2 medium sweet potatoes, peeled and diced
Roasted Sweet Potatoes:
1 tablespoon olive oil, 1 teaspoon chili powder, ½ teaspoon cumin, ½ teaspoon smoked paprika, ½ teaspoon salt
Quinoa:
1 cup uncooked quinoa, rinsed
Black Beans:
1 (15-ounce) can black beans, rinsed and drained
Vegetables:
1 red bell pepper, diced, ¼ cup chopped red onion, ¼ cup chopped fresh cilantro
Lime Dressing:
juice of 2 limes, 2 tablespoons olive oil, 1 tablespoon honey or maple syrup, salt and black pepper to taste
Instructions
- Preheat oven: Preheat oven to 400°F and line a baking sheet with parchment paper.
- Roast Sweet Potatoes: Toss diced sweet potatoes with olive oil, chili powder, cumin, smoked paprika, and salt. Roast for 25-30 minutes until tender.
- Cook Quinoa: Cook quinoa in vegetable broth until fluffy.
- Combine Ingredients: In a bowl, mix roasted sweet potatoes, quinoa, black beans, bell pepper, onion, and cilantro.
- Make Dressing: Whisk lime juice, olive oil, honey/maple syrup. Pour over salad and toss.
- Serve: Serve warm or chilled.
Notes
- For extra crunch, add toasted pumpkin seeds or sunflower seeds before serving.
- This salad is great for meal prep and can be stored in the fridge for up to 4 days.
- Add avocado just before serving for added creaminess.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad, Main Course
- Method: Roasting, Stovetop
- Cuisine: Mexican-Inspired, Vegetarian
Nutrition
- Serving Size: 1½ cups
- Calories: 290
- Sugar: 7 g
- Sodium: 370 mg
- Fat: 10 g
- Saturated Fat: 1 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 9 g
- Protein: 9 g
- Cholesterol: 0 mg
