Description
A vibrant and nutritious Roasted Sweet Potato Black Bean Quinoa Salad that combines the earthy sweetness of roasted sweet potatoes with protein-packed quinoa, black beans, and corn. Tossed in a zesty lime-cumin dressing with a hint of smoky paprika and optional Tajin seasoning, this salad is perfect for a healthy lunch or a satisfying side dish.
Ingredients
Scale
Roasted Sweet Potatoes
- 1 ½ lbs sweet potatoes
- 2 tablespoons olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon ground cumin
Salad
- 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
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: Preheat your oven to 400℉ (204℃) and line a baking sheet with parchment paper to ensure easy cleanup.
- Prepare Sweet Potatoes: Peel and cut the sweet potatoes into evenly sized pieces for uniform roasting. Drizzle with olive oil and season with salt, black pepper, and ground cumin. Toss to coat evenly.
- Roast Sweet Potatoes: Arrange the sweet potato pieces in a single layer on the parchment-lined baking sheet. Roast in the preheated oven for 20-23 minutes, until tender and lightly caramelized.
- Assemble Salad Ingredients: In a large salad bowl, combine the cooked quinoa, rinsed and drained black beans, rinsed and drained corn, chopped red onion, and the roasted sweet potatoes once they have cooled slightly.
- Make Dressing: In a small bowl, whisk together olive oil, lime juice, ground cumin, kosher salt, ground paprika, black pepper or chili powder, minced garlic, and optional Tajin seasoning until well emulsified.
- Toss Salad: Pour the dressing over the assembled salad ingredients and toss gently to combine all flavors thoroughly.
- Serve: Serve the salad immediately for the freshest taste or refrigerate in an airtight container for up to 4 days. Enjoy chilled or at room temperature.
Notes
- You can substitute the sweet potatoes with butternut squash or pumpkin for a different twist.
- For added crunch, top the salad with toasted pumpkin seeds or chopped nuts before serving.
- Tajin seasoning adds a tangy and slightly spicy kick but is optional and can be omitted for a milder flavor.
- This salad can be made vegan and gluten-free, accommodating many dietary needs.
- Make sure to rinse quinoa thoroughly before cooking to reduce any bitterness.
- The salad tastes even better after sitting for a few hours or overnight as flavors meld.
