Roasted Sweet Potato Black Bean Quinoa Salad
This Roasted Sweet Potato Black Bean Quinoa Salad is a healthy and filling quinoa salad with cumin-roasted sweet potatoes and quick oil and lime vinaigrette. Perfect as a side dish or a healthy lunch!
Ingredients
- 1 ½ lbs sweet potatoes
- 2 tablespoons olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon ground cumin
- 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
for the 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 oven to 400℉. Line a large baking sheet with parchment paper.
- Peel sweet potatoes. Slice into ½" thick disk and cut each into 4 or 6 pieces.
- Drizzle olive oil over the potatoes. Season with salt, pepper and cumin. Toss gently to coat.
- Roast for 20 to 23 minutes. Remove from oven and cool.
- In a large salad bowl, combine corn, black beans, chopped red onion, quinoa, and potatoes.
- In a small bowl or measuring cup, whisk together all the dressing ingredients. Pour over salad and gently toss.
- Serve right away or cover with saran wrap and store in fridge for up to 4 days.
Notes
- Tajin seasoning is optional but worth trying. You can also sprinkle it over each serving. It is a seasoning made with ground chile peppers, salt, and dehydrated lime juice.
- Please note, that the nutrition value can vary depending on what product you use. The information below is an estimate. Always use a calorie counter you are familiar with.