Description
A vibrant and nutritious Roasted Sweet Potato Black Bean Quinoa Salad combining roasted sweet potatoes, protein-packed black beans, and fluffy quinoa, tossed with a zesty lime and cumin dressing for a delicious and wholesome meal perfect for lunch or dinner.
Ingredients
Scale
Roasted Sweet Potatoes
- 1 ½ lbs sweet potatoes
- 2 tablespoons olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon ground cumin
Salad
- 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
- 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)
Instructions
- Preheat oven. Set your oven to 400℉ (200℃) and line a baking sheet with parchment paper to prepare for roasting the sweet potatoes.
- Prepare sweet potatoes. Peel the sweet potatoes and cut them into bite-sized pieces. Place them on the lined baking sheet and drizzle with 2 tablespoons of olive oil, then sprinkle ½ teaspoon salt, ¼ teaspoon black pepper, and ½ teaspoon ground cumin. Toss to coat evenly.
- Roast sweet potatoes. Roast the sweet potato pieces in the preheated oven for 20 to 23 minutes until they are tender and lightly caramelized, stirring halfway through for even cooking.
- Combine salad ingredients. In a large salad bowl, mix together the cooked quinoa, rinsed and drained black beans, rinsed and drained corn, chopped red onion, and the roasted sweet potatoes.
- Make the dressing. In a small bowl, whisk together 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, and ½ teaspoon Tajin seasoning if using, until well combined.
- Toss and serve. Pour the dressing over the salad mixture and gently toss everything together to evenly coat. Serve immediately or refrigerate for up to 4 days for flavors to meld.
Notes
- For added freshness, consider garnishing the salad with chopped cilantro or a sprinkle of feta cheese.
- Feel free to swap out quinoa with brown rice or couscous if preferred.
- Tajin seasoning adds a nice tangy and spicy touch but is optional based on taste preferences.
- This salad stores well and makes excellent meal prep for lunches throughout the week.
- To make this salad vegan and gluten-free, ensure all ingredients are certified accordingly.
