Description
A vibrant and nutritious Roasted Sweet Potato Black Bean Quinoa Salad featuring tender roasted sweet potatoes, protein-packed black beans, fluffy quinoa, and fresh southwestern flavors. This vegan and gluten-free dish is perfect for meal prep or a wholesome main course, served warm or chilled with optional toppings like avocado or feta cheese.
Ingredients
Scale
Salad
- 1 cup quinoa (rinsed)
- 2 cups water or vegetable broth
- 2 medium sweet potatoes (peeled and diced)
- 1 tablespoon olive oil (for roasting sweet potatoes)
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 can (15 oz) black beans (rinsed and drained)
- 1/2 cup corn (fresh, canned, or thawed frozen)
- 1/4 cup red onion (finely chopped)
- 1/4 cup fresh cilantro (chopped)
- Juice of 1 lime
- 1 tablespoon olive oil (for dressing)
Optional Toppings
- Diced avocado
- Crumbled feta cheese
- Hot sauce
Instructions
- Preheat and Roast Sweet Potatoes: Preheat your oven to 400°F (200°C). Toss the peeled and diced sweet potatoes with 1 tablespoon of olive oil, smoked paprika, cumin, salt, and black pepper until evenly coated. Spread the sweet potatoes on a baking sheet in a single layer and roast for 25 to 30 minutes, flipping them halfway through cooking, until they are tender and lightly caramelized.
- Cook Quinoa: Meanwhile, combine the rinsed quinoa and 2 cups of water or vegetable broth in a medium saucepan. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for about 15 minutes or until all the liquid is absorbed. Remove the pot from the heat and let it stand covered for 5 minutes. Fluff the quinoa gently with a fork to separate the grains.
- Combine Salad Ingredients: In a large bowl, mix the cooked quinoa, roasted sweet potatoes, black beans, corn, chopped red onion, and fresh cilantro. Drizzle with the juice of one lime and 1 tablespoon of olive oil. Toss everything together until well combined.
- Adjust Seasoning and Serve: Taste the salad and adjust seasoning with extra salt, pepper, or lime juice as needed. Serve the salad warm or chilled. Add optional toppings like diced avocado, crumbled feta, or hot sauce just before serving for extra flavor and texture.
Notes
- This salad is ideal for meal prepping and keeps well in the refrigerator for up to four days.
- Add diced avocado immediately before serving to maintain its freshness and prevent browning.
- You can use water or vegetable broth to cook the quinoa depending on your preference for added flavor.
- Optional toppings such as crumbled feta or hot sauce can be used to customize the salad to your taste.
