Roasted Sweet Potato Black Bean Quinoa Salad Recipe

I recently perfected one of my favorite Veggie Dishes. The combination of cumin-roasted sweet potatoes, hearty quinoa, and black beans delivers a delightful burst of flavor. With hints of red bell pepper and a refreshing lime vinaigrette, every bite is a satisfying celebration of vibrant, nutritious ingredients.

I recently whipped up my Roasted Sweet Potato Black Bean Quinoa Salad and it quickly became a go-to meal in my pantry. I started by cooking 1 cup of rinsed quinoa in 2 cups of water.

While it was simmering, I tossed 2 medium, peeled and cubed sweet potatoes in olive oil and a teaspoon of cumin before popping them in the oven. Once they were perfectly roasted, I mixed them with a can of black beans, diced red bell pepper, finely chopped red onion, and a cup of corn kernels.

Then, I drizzled a quick vinaigrette made with extra-virgin olive oil, the juice of one lime, minced garlic and a touch of honey. It reminded me a bit of my favorite Resep Salad and other meatless meals like Sweet Potato Black Beans and Quinoa Recipes I have tried before.

This salad is fresh, filling and a total treat for any meal.

Why I Like this Recipe

I absolutely love this Roasted Sweet Potato Black Bean Quinoa Salad. It’s like having a healthy, filling meal that’s also fun to make and enjoy. First off, I really like how the cumin-roasted sweet potatoes bring an amazing warm flavor that makes every bite so comforting. I also dig the way crunchy corn and tender quinoa mix together – it gives the dish a cool contrast in textures that make eating it super interesting. Plus, the easy oil and lime vinaigrette ties all the flavors together perfectly, and it adds just the right amount of tanginess without being overpowering. Lastly, I appreciate that this salad is great both as a hearty lunch and as a side dish – it fits into my day no matter what I am craving, making meal planning much simpler.

Ingredients

• Quinoa: A protein-rich grain offering fiber and essential amino acids.
• Sweet Potatoes: A naturally sweet root full of beta carotene and fiber.
• Black Beans: Rich in protein and fiber, adding a creamy texture and taste.
• Red Bell Pepper: Crunchy, vitamin-packed veggie with a sweet and zesty flavor.
• Olive Oil: Provides healthy fats for flavor and helps roast the veggies well.
• Lime Juice vinaigrette: A tangy dressing that brightens up the salad with citrus.
• Cilantro: An optional herb that enhances freshness and adds aromatic flavor details.
• Corn Kernels: Adds natural sweetness and a enjoyed crunchy texture.
• Seasoning: Cumin, salt and pepper give a warm taste and boost overall flavor.
• Red Onion: Offers a slight sharp bite that nicely balances the salad’s sweetness.

Ingredient Quantities

• 1 cup quinoa, rinsed
• 2 cups water or vegetable broth
• 2 medium sweet potatoes, peeled and cubed (about 3 cups)
• 2 tablespoons olive oil (for roasting the sweet potatoes)
• 1 teaspoon ground cumin
• Salt and freshly ground black pepper, to taste
• 1 can (15 oz) black beans, drained and rinsed
• 1 red bell pepper, diced
• 1/2 red onion, finely chopped
• 1 cup corn kernels (fresh or frozen, thawed if frozen)
• For the vinaigrette: 3 tablespoons extra-virgin olive oil
• For the vinaigrette: Juice of 1 lime
• For the vinaigrette: 1 clove garlic, minced
• For the vinaigrette: 1 teaspoon honey or maple syrup
• Optional: 1/4 cup chopped cilantro

How to Make this

1. Preheat your oven to 425°F. Toss the cubed sweet potatoes with 2 tablespoons olive oil, ground cumin, salt and pepper, and spread them out on a baking sheet.

2. Roast the sweet potatoes in the oven for about 25-30 minutes, stirring halfway through, until they’re tender and slightly crispy.

3. While the sweet potatoes are roasting, rinse the quinoa and add it to a medium saucepan with 2 cups water or vegetable broth. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes until the liquid is absorbed.

4. In a large mixing bowl, add the cooked quinoa once it’s done and fluff it with a fork.

5. Stir in the black beans, diced red bell pepper, chopped red onion and corn kernels into the quinoa.

6. When the sweet potatoes are ready, let them cool for a few minutes, then add them to the large mixing bowl with the quinoa and veggies.

7. In a small bowl or jar, whisk together the extra-virgin olive oil, lime juice, minced garlic and honey or maple syrup.

8. Pour the vinaigrette over the quinoa and veggie mix and toss everything together until well combined.

9. Taste the salad and adjust salt and pepper as needed.

10. If you like, sprinkle in the chopped cilantro before serving; enjoy it slightly warm or chilled as your perfect healthy lunch or side dish!

Equipment Needed

1. Oven (preheated to 425°F)
2. Baking sheet
3. Large mixing bowl
4. Medium saucepan
5. Small bowl or jar for the vinaigrette
6. Colander for rinsing quinoa
7. Cutting board
8. Chef’s knife (for chopping veggies and mincing garlic)
9. Fork (to fluff up the quinoa)
10. Whisk (to mix the vinaigrette)
11. Measuring cups and spoons
12. Spatula or large spoon for tossing ingredients

FAQ

Roasted Sweet Potato Black Bean Quinoa Salad Recipe Substitutions and Variations

• Quinoa: You can use brown rice or even couscous if you cant find quinoa
• Sweet Potatoes: Try using butternut squash instead, though it might need a different cooking time
• Black Beans: You can swap them with kidney beans or chickpeas and still get a hearty salad
• Red Bell Pepper: Yellow or orange bell peppers work just as good for adding some color
• Lime Juice: Lemon juice is a great alternative if you don’t have any limes around

Pro Tips

1. Make sure you really rinse the quinoa. If you leave the saponins on it, it can taste bitter, and then you’ll ruin the whole dish. Also, fluffing it with a fork once its done makes it all light and fluffy instead of mushy.

2. When roasting the sweet potatoes, spread them out as much as possible on the tray so they dont steam. Giving them space helps them get a nice crispy outside while staying soft inside.

3. I like to mix the vinaigrette in a jar and shake it up real good before drizzling. This really gets the garlic, lime, and honey to mix evenly for the best flavor.

4. Let the roasted sweet potatoes cool a bit before you toss them in with the quinoa and veggies. If they’re too hot, they might make the rest of the salad soggy so a few minutes off the heat is super helpful.