Description
Roasted Sweet Potato Black Bean Quinoa Salad is a vibrant and nutritious dish that perfectly balances sweet and savory flavors. Tender roasted sweet potatoes combine with hearty black beans and fluffy quinoa, creating a delightful medley that’s visually stunning and packed with nutrients. This salad is versatile for any occasion, whether served warm or chilled, making it an ideal choice for potlucks, family gatherings, or meal prep. Dive into this delicious, healthy flavor party!
Ingredients
Scale
- 2 large sweet potatoes, peeled and cubed
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup quinoa
- 1 red bell pepper, chopped
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
- 2 tbsp extra virgin olive oil
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
Instructions
- Preheat oven to 425°F (220°C).
- Toss sweet potato cubes in olive oil, cumin, chili powder, salt, and pepper. Spread on a baking sheet.
- Roast sweet potatoes for 25-30 minutes until golden brown and fork-tender.
- Rinse quinoa under cold water; cook in a pot with 2 cups of water or broth. Bring to a boil, reduce heat, and simmer for 15 minutes until fluffy.
- In a large bowl, mix roasted sweet potatoes, black beans, cooked quinoa, red bell pepper, and cilantro.
- Drizzle lime juice over the salad and toss gently before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup (245g)
- Calories: 365
- Sugar: 6g
- Sodium: 315mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 12g
- Protein: 14g
- Cholesterol: 0mg
Keywords: For added creaminess, consider adding diced avocado. Swap black beans for chickpeas for a different flavor profile. Store leftovers in an airtight container in the fridge for up to four days.