Name: Roasted Sweet Potato Black Bean Quinoa Salad
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 1 and 1/2 lbs sweet potatoes; 2 tablespoons olive oil; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/2 teaspoon ground cumin; 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; 4 tablespoons olive oil; 3 tablespoons lime juice; 1/4 teaspoon ground cumin; 1/4 teaspoon kosher salt; 1/4 teaspoon ground paprika; 1/4 teaspoon black pepper or chili powder; 1 teaspoon minced garlic; 1/2 teaspoon Tajin seasoning (optional)

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This Roasted Sweet Potato Black Bean Quinoa Salad is a satisfying, hearty dish that’s bursting with vibrant flavors. With roasted sweet potatoes, quinoa, black beans, corn, and a zesty lime-cumin dressing, it’s perfect for meal prep or a light yet filling lunch. Whether I’m craving something fresh or looking to pack some nutrition into my day, this salad always hits the spot!

Ingredients

1 and ½ lbs sweet potatoes

2 tablespoons olive oil

½ teaspoon salt

¼ teaspoon black pepper

½ teaspoon ground cumin

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

For the 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)

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 400℉. Line a large baking sheet with parchment paper.

Peel the sweet potatoes, then slice them into ½-inch thick disks. Cut each disk into 4 or 6 pieces.

Drizzle olive oil over the sweet potatoes and season them with salt, pepper, and cumin. Toss them gently to ensure they are evenly coated.

Roast the sweet potatoes in the oven for 20 to 23 minutes or until they are tender and lightly browned. Remove from the oven and set aside to cool.

In a large salad bowl, combine the cooked quinoa, black beans, corn, chopped red onion, and roasted sweet potatoes.

In a small bowl or measuring cup, whisk together all the dressing ingredients until well combined.

Pour the dressing over the salad and toss gently to coat all the ingredients.

Serve the salad immediately, or cover it with plastic wrap and store it in the fridge for up to 4 days.

Servings and timing

Servings: 5 servings

Prep Time: 10 minutes

Cooking Time: 25 minutes

Total Time: 35 minutes

Variations

Add greens: If I’m looking for some extra greens, I’ll toss in a handful of spinach or arugula for added freshness.

Spicy kick: For a bit more heat, I love adding chopped jalapeños or a sprinkle of chili flakes to the salad or dressing.

Protein boost: If I want to make this more filling, I sometimes add grilled chicken or tofu for extra protein.

Dressing swap: I can also swap the lime-cumin dressing for a simple balsamic vinaigrette if I’m in the mood for something tangy and sweet.

Storage/Reheating

This salad keeps well in the fridge for up to 4 days, which makes it perfect for meal prepping. I usually store it in an airtight container to maintain its freshness. If I want to reheat the salad, I’ll warm the roasted sweet potatoes and quinoa in the microwave or on the stove, but I prefer eating it cold as a refreshing salad.

FAQs

Can I make this salad ahead of time?

Yes, this salad is great for meal prep. You can assemble everything and store it in the fridge for up to 4 days. Just keep the dressing separate until you’re ready to serve to prevent it from getting soggy.

Can I use other vegetables instead of sweet potatoes?

Absolutely! I’ve substituted sweet potatoes with roasted butternut squash, carrots, or even beets. Each brings its own unique flavor to the salad.

Can I make this salad gluten-free?

Yes! This salad is naturally gluten-free since quinoa is a gluten-free grain, and none of the other ingredients contain gluten. It’s a great choice for anyone following a gluten-free diet.

Can I use frozen corn?

Yes, frozen corn works just as well in this salad. Just make sure to thaw and drain it before adding it to the salad.

How can I make this salad more filling?

If I want to make it more hearty, I’ll add more quinoa, or throw in some grilled chicken, tofu, or avocado for extra protein and healthy fats.

Conclusion

This Roasted Sweet Potato Black Bean Quinoa Salad has quickly become one of my go-to recipes for a quick, nutritious meal. It’s full of flavor, packed with wholesome ingredients, and incredibly easy to prepare. Whether I’m meal prepping for the week or making a quick lunch, this salad never disappoints.

Recipe:

Roasted Sweet Potato Black Bean Quinoa Salad

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Author: Cheryl
Total Time: 35 minutes
Yield: 5 servings
Diet: Vegan

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Description

This Roasted Sweet Potato Black Bean Quinoa Salad is a nutritious and satisfying meal packed with roasted sweet potatoes, quinoa, black beans, and corn, all tossed in a zesty lime-cumin dressing. Perfect for meal prep, lunch, or a light dinner, this plant-based salad is loaded with flavor, fiber, and healthy ingredients that will leave you feeling full and energized.

Instructions

Preheat the oven to 400℉. Line a large baking sheet with parchment paper.
Peel and slice the sweet potatoes into ½-inch thick disks. Cut each disk into 4 or 6 pieces.
Drizzle olive oil over the sweet potatoes and season them with salt, pepper, and cumin. Toss to coat evenly.
Roast the sweet potatoes for 20-23 minutes until tender and lightly browned. Remove and set aside to cool.
In a large bowl, combine the cooked quinoa, black beans, corn, chopped red onion, and roasted sweet potatoes.
In a separate small bowl, whisk together the dressing ingredients.
Pour the dressing over the salad and toss gently to coat.
Serve immediately or refrigerate for up to 4 days.