Description
This Roasted Sweet Potato Black Bean Quinoa Salad is a vibrant, nutritious dish that combines the sweetness of roasted sweet potatoes, the earthiness of black beans, and the nutty flavor of quinoa. Tossed with fresh cilantro and zesty lime juice, this salad is perfect for any occasion—from weeknight dinners to potluck parties. Not only is it easy to make, but it’s also packed with protein and fiber, making it a filling option that’s sure to impress.
Ingredients
Scale
- 2 medium sweet potatoes (about 1 lb), peeled and cubed
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup tri-color quinoa
- 1 small red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- Juice of 2 limes
- 3 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Toss sweet potato cubes with olive oil, salt, and pepper on a baking sheet. Roast for 25–30 minutes until tender and caramelized.
- Rinse quinoa under cold water. In a saucepan, combine quinoa with 2 cups of water. Bring to a boil, then reduce heat to simmer for about 15 minutes until fluffy.
- While the quinoa cooks, chop the red onion and cilantro.
- In a large bowl, combine roasted sweet potatoes, cooked quinoa, black beans, red onion, and cilantro. Gently mix.
- Drizzle lime juice over the salad; add more olive oil if desired. Toss gently until everything is well coated.
- Serve immediately or chill before serving.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Salad
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 360
- Sugar: 6g
- Sodium: 250mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 12g
- Protein: 11g
- Cholesterol: 0mg