Description
Experience the vibrant flavors of Roasted Sweet Potato Quinoa Salad, a nourishing dish that combines roasted sweet potatoes, protein-packed quinoa, and fiber-rich black beans. This salad is not only visually appealing with its colorful ingredients but also packed with nutrients, making it an ideal choice for lunch, dinner, or meal prep. Tossed in a zesty cumin-lime dressing, it offers a delightful balance of sweetness and spice that will tantalize your taste buds. Perfect served warm or cold, and easily customizable to suit your dietary preferences, this salad is sure to become a go-to favorite for any occasion.
Ingredients
Scale
- 1½ lbs sweet potatoes
- 2 tablespoons olive oil
- 2 cups cooked quinoa
- 1 (15 oz) can black beans, rinsed and drained
- 1 (15 oz) can whole kernel corn, rinsed and drained
- 1 small red onion, chopped
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Peel sweet potatoes, slice into disks, and cut each disk into chunks. Toss with olive oil, salt, pepper, and cumin.
- Spread on the baking sheet and roast for 20–23 minutes until tender and lightly browned.
- In a large bowl, combine cooked quinoa, black beans, corn, red onion, and roasted sweet potatoes.
- Whisk together dressing ingredients in a small bowl; pour over salad mixture and toss gently until combined.
- Serve immediately or refrigerate in an airtight container for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 23 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 260mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 9g
- Protein: 9g
- Cholesterol: 0mg