Description
A vibrant and nutritious Roasted Sweet Potato Black Bean Quinoa Salad featuring caramelized sweet potatoes, protein-rich quinoa and black beans, fresh corn, and a zesty lime dressing. Perfect as a wholesome meal prep option or a healthy side dish ready to enjoy warm or chilled.
Ingredients
Scale
Roasted Sweet Potatoes
- 2 medium sweet potatoes, peeled and cubed
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Quinoa
- 1 cup uncooked quinoa, rinsed
- 2 cups water or vegetable broth
Salad Mix
- 1 can black beans, drained and rinsed
- 1 cup corn kernels, fresh or frozen and thawed
- 1/4 cup red onion, finely diced
- 1/4 cup fresh cilantro, chopped
Dressing
- 3 tablespoons olive oil
- 2 tablespoons fresh lime juice
- 1 teaspoon honey or maple syrup
- 1/2 teaspoon garlic powder
Instructions
- Preheat and Roast Sweet Potatoes: Preheat your oven to 425°F and line a baking sheet with parchment paper. Toss the cubed sweet potatoes with 2 tablespoons olive oil, ground cumin, smoked paprika, salt, and black pepper until evenly coated. Spread them out in a single layer on the prepared baking sheet and roast for 25 to 30 minutes, stirring halfway through, until they are tender and lightly caramelized.
- Cook Quinoa: While the sweet potatoes are roasting, place the rinsed quinoa and 2 cups of water or vegetable broth into a saucepan. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and let simmer for about 15 minutes, or until the quinoa is fluffy and the liquid is absorbed. Remove from heat and allow to cool slightly.
- Combine Salad Ingredients: In a large mixing bowl, combine the cooked quinoa, roasted sweet potatoes, drained black beans, corn kernels, finely diced red onion, and chopped cilantro. Mix gently to combine all ingredients evenly.
- Prepare Dressing: In a small bowl, whisk together olive oil, fresh lime juice, honey or maple syrup, and garlic powder until emulsified.
- Toss Salad with Dressing: Pour the dressing over the salad mixture and toss gently to coat all the ingredients. Serve the salad warm or chilled according to your preference.
Notes
- This salad stores well in the refrigerator for up to 4 days, making it ideal for meal prepping.
- Add sliced avocado just before serving for extra creaminess and flavor.
