Description

Roasted Sweet Potato Black Bean Quinoa Salad is a vibrant, nutritious dish that beautifully combines sweet roasted sweet potatoes, hearty black beans, and fluffy quinoa. Bursting with color and flavor, this salad is perfect for meal prep, picnics, or as a delightful side dish. Each bite offers a satisfying mix of textures and tastes, enhanced by fresh vegetables and zesty lime juice. Enjoy it solo or pair it with your favorite protein for a complete meal!

Ingredients

Scale

2 medium sweet potatoes (about 400g), peeled and cubed
1 can (15 oz) black beans, drained and rinsed
1 cup quinoa (185g), rinsed
1 red bell pepper (150g), diced
1 small red onion (75g), diced
½ cup fresh cilantro, chopped
Juice of 1 lime
2 tbsp extra-virgin olive oil
Salt and pepper to taste

Instructions

Preheat oven to 400°F (200°C). Toss sweet potato cubes in olive oil, salt, and pepper, then spread on a baking sheet lined with parchment paper. Roast for 25-30 minutes until golden.
While sweet potatoes roast, combine rinsed quinoa and 2 cups water in a pot. Bring to a boil over medium heat, then reduce heat to low and cover. Simmer for about 15 minutes until fluffy.
Dice the red bell pepper and red onion while the veggies are cooking.
In a large mixing bowl, combine roasted sweet potatoes, cooked quinoa, black beans, diced vegetables, and cilantro. Squeeze lime juice over the top.
Gently toss all ingredients together until well combined.
Serve immediately or chill in the fridge before serving.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Salad
Method: Roasting
Cuisine: American

Nutrition

Serving Size: 1 cup (250g)
Calories: 340
Sugar: 5g
Sodium: 230mg
Fat: 10g
Saturated Fat: 1g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 54g
Fiber: 12g
Protein: 10g
Cholesterol: 0mg

Keywords: Feel free to add corn or avocado for extra flavor and creaminess. This salad stores well in an airtight container for up to four days; keep dressing separate if prepping ahead.