Description
A vibrant and nutritious Roasted Sweet Potato Black Bean Quinoa Salad combining roasted sweet potatoes, protein-rich quinoa and black beans, sweet corn, and a zesty lime-cumin dressing. Perfect as a wholesome lunch or light dinner, this salad is easy to make, packed with flavors, and can be enjoyed fresh or chilled.
Ingredients
Scale
Sweet Potatoes
- 1 ½ lbs sweet potatoes
- 2 tablespoons olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon ground cumin
Salad Base
- 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 the oven: Preheat your oven to 400℉ (204℃) and line a baking sheet with parchment paper to ensure easy cleanup and prevent sticking.
- Prepare sweet potatoes: Peel the sweet potatoes and cut them into bite-sized pieces. Place them in a bowl and drizzle with 2 tablespoons olive oil, then season with ½ teaspoon salt, ¼ teaspoon black pepper, and ½ teaspoon ground cumin. Toss well to coat evenly.
- Roast sweet potatoes: Spread the sweet potato pieces evenly on the prepared baking sheet in a single layer. Roast in the preheated oven for 20 to 23 minutes, turning halfway through to ensure even cooking, until sweet potatoes are tender and lightly caramelized.
- Assemble the salad base: In a large salad bowl, combine the cooked quinoa, rinsed and drained black beans, rinsed and drained corn, chopped red onion, and the roasted sweet potatoes once slightly cooled.
- 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. Mix until emulsified.
- Toss the salad: Pour the dressing over the assembled salad ingredients. Gently toss to combine all flavors evenly.
- Serve or store: Serve the salad immediately to enjoy fresh and vibrant flavors. Alternatively, refrigerate in an airtight container for up to 4 days to enjoy later as a chilled salad.
Notes
- If you prefer a spicier kick, increase the black pepper or substitute with chili powder in the dressing.
- Tajin seasoning is optional but adds a nice tangy and mildly spicy flavor—can be omitted if unavailable.
- Cook quinoa according to package instructions before starting this recipe.
- This salad keeps well refrigerated and can be served cold or at room temperature.
- For added crunch, consider topping with toasted pumpkin seeds or chopped fresh cilantro.
