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Roasted Sweet Potato Black Bean Quinoa Salad Recipe

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Roasted Sweet Potato Black Bean Quinoa Salad Recipe – 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!

I use my Instant Pot Black Beans to make this salad and sometimes sub the quinoa with Couscous.

sweet potato quinoa salad 3 Roasted Sweet Potato Black Bean Quinoa Salad Recipe

I am currently obsessed with quinoa salads. I have a batch of cooked quinoa in my fridge at all times and use it in meatless tacos, enchiladas and salads. It’s a healthy protein source and combined with beans and vegetables makes for a delicious and filling dish.

This Roasted Sweet Potato Black Bean Quinoa Salad is a family favorite right now! It’s simple to make and I can store it in individual containers for a healthy lunch throughout the week or as a side dish to grilled chicken. It’s wonderful in lettuce cups or tossed with chopped kale too!

sweet potato quinoa salad 4 Roasted Sweet Potato Black Bean Quinoa Salad Recipe

HOW TO MAKE SWEET POTATO QUINOA SALAD?

This healthy and filling salad is very easy to make. It’s perfect for meal prep lunch or dinners, when you want something filling but healthy. Start with roasting sweet potatoes seasoned with salt, pepper and cumin. They will have a delicious Mexican flair! Add one can of rinsed and drained black beans (or 1 and 1/2 cups of home-cooked beans), one can of drained whole kernel corn (fresh is great too and can be roasted along the potatoes! I do not like frozen and thawed out corn in this salad.), chopped red onion and 2 cups of cooked quinoa. You can use my recipe for cooking quinoa in the Instant Pot (it takes only 1 minute of cooking time!!) or make it on the stove. I love this salad with slightly warm quinoa and warm roasted potatoes but it is absolutely delicious chilled in the fridge and can be divided into serving containers. The dressing is as simple as the salad! Whisk together olive oil, lime juice, salt, pepper, garlic, cumin, paprika and tajin seasoning. Pour over salad and toss together!

My Instant Pot Mexican Quinoa is fast and nutritious and perfect for meal prep!

sweet potato quinoa salad 1 Roasted Sweet Potato Black Bean Quinoa Salad Recipe

HOW TO ROAST SWEET POTATOES FOR A SALAD?

Roasting sweet potatoes for a salad or as a simple side dish to your meal prep dishes is very easy. Simply peel potatoes and cut into cubes, no bigger than 1/2″. Place on parchment paper lined baking sheet, drizzle with olive oil and season with salt, pepper and ground cumin. Roast at 400 degrees F for 20 to 23 minutes. Use right away or cool and add to your salad. You can also store them in a container with lid in the fridge for up to 4 days.

sweet potato quinoa salad 5 Roasted Sweet Potato Black Bean Quinoa Salad Recipe

THE DRESSING

I have a plenty of salad recipes with creamy dressings, either mayo based or healthier with sour cream. For this sweet potato salad, I decided to use a simple olive oil vinaigrette that perfectly complements the potatoes, beans and quinoa. Mix 4 to 5 tablespoons of olive oil with lime juice, salt, cumin, paprika, minced garlic and tajin seasoning. The last one is optional but I love it in this dressing and even add a little more sprinkled over each serving.

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If you like this recipe and make it, snap a photo and share it on INSTAGRAM! Tag me @crunchycreamysweet so I can check it out and leave a comment! 😀

4.95 from 19 votes
sweet potato quinoa salad 2 150x150 Roasted Sweet Potato Black Bean Quinoa Salad Recipe
Print
Roasted Sweet Potato Black Bean Quinoa Salad recipe
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
 
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!

www.crunchycreamysweet.com

Course: Salad
Cuisine: American
Keyword: quinoa salad
Servings: 5 people
Calories: 517 kcal
Author: Anna
Ingredients
  • 1.5 lbs sweet potatoes
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon ground cumin
  • 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
for the dressing:
  • 4 tablespoons olive oil
  • 3 tablespoons lime juice
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon ground paprika
  • 1/4 teaspoon black pepper or chili powder
  • 1 teaspoon minced garlic
  • 1/2 teaspoon Tajin seasoning optional
US Customary - Metric
Instructions
  1. Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper.
  2. Peel sweet potatoes. Slice into 1/2" thick disk and cut each into 4 or 6 pieces.
  3. Drizzle olive oil over potatoes. Season with salt, pepper and cumin. Toss gently to coat.
  4. Roast for 20 to 23 minutes. Remove from oven and cool.
  5. In a large salad bowl, combine corn, black beans, chopped red onion, quinoa and potatoes.
  6. In a small bowl or measuring cup, whisk together all the dressing ingredients. Pour over salad and gently toss.
  7. Serve right away or cover with saran wrap and store in fridge for up to 4 days.
Recipe 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. 

 

Nutrition Facts
Roasted Sweet Potato Black Bean Quinoa Salad recipe
Amount Per Serving
Calories 517 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 2g13%
Sodium 927mg40%
Potassium 1013mg29%
Carbohydrates 73g24%
Fiber 12g50%
Sugar 7g8%
Protein 13g26%
Vitamin A 19355IU387%
Vitamin C 11.8mg14%
Calcium 90mg9%
Iron 4.2mg23%
* Percent Daily Values are based on a 2000 calorie diet.

Reader Interactions

Comments

  3. Cynthia Savala says

    What’s the green garnish in your picture? Cilantro or Parsley? Looking forward to making this soon thanks 😊

    Reply

  5. Marianne says

    I made this for dinner tonight. I do WFPB, my husband does not. He ate this with me, warmed it up, and ate almost as much as I did! I added paprika and chili pepper to mine, it was so good!!!

    Reply

    • Ronda says

      I cannot do oil either, so I just omitted it entirely and added all spices and lime juice directly in to the quinoa beans corn and onion mix, and it was delicious! Works on a bed of greens as well, it’s actually very versatile with any veggie, (I used frozen organic corn and it was good!) Trader Joe’s has a chili lime spice blend that works great also I think it’s their answer to the Tajin, love having this in my fridge to use whenever I need for a no bottled oil plant based diet❤️ Yum yum

      Reply

  8. KC Chick says

    Thank you for this recipe! It’s absolutely delicious, and I will make it again and again. My body doesn’t like corn (although my taste buds do), so I omitted it, sadly. To make up for the lack of corn, I garnished my bowl with cilantro and Cotija cheese just before serving. I also had to substitute some red wine vinegar for lime juice, because I unexpectedly ran low on lime juice. I’m on the lookout for Tajin seasoning, but I am currently living in a rural area and haven’t found it yet. Thanks again.

    Reply

  9. Terry says

    What do you think about substituting quinoa with couscous? (I tried it w/quinoa and it was good but quinoa makes me burp a lot). Thoughts?

    Reply

  10. Sandra says

    This was absolutely delicious!!! I made it exactly according to the recipe and I had two big helpings!!! This is definitely a keeper!!!

    Reply

  11. Karen says

    I love this and have made it so many times in the past few crazy months. I try to cook low sodium whenever possible so I make this with reduced sodium beans, corn, and Tajin(look for the blue cap). I also cook the quinoa in part water & part unsalted chicken stock for a little more flavor. I’ve also had the leftovers for breakfast with a lightly fried egg on top of the salad. Thanks for this recipe—everyone I’ve shared it with loves it!!

    Reply

  12. Susan says

    In your pictures, the salad has a fresh green herb in it but I don’t see any mention of this herb in the recipe or the ingredient list. Is that cilantro? Parsley?

    Reply

  13. Paula says

    Yummm, Absolutely delicious, healthy and satisfying dish! This keeps me full for hours. Love the tajin seasoning! This is going into my regular rotation for work lunch prep dishes.

    Reply

  15. Mandy says

    Cooking quinoa in your Instant Pot using the pot in pot method is really convenient. I use a glass Pyrex bowl and then pop its plastic lid on for storage in the fridge. It takes longer but no cleanup which is great if, like me, you cook quinoa at least once a week.

    Reply

  16. Heather says

    Excellent! All of my kids loved it too so I’ll definitely be making this again! I added cubed chicken and halved grape tomatoes, and an extra 1tsp of salt and 1tsp chili powder. This will be a dish we take in the cooler to picnics and the lake!

    Reply

  17. Rachel Soule says

    Loved this recipe except for the red onion. The raw onion flavor was too overpowering and gross. This needed sauteed white onions. I will remake without red onions.

    Reply

  18. Sue says

    I am vegetarian & always looking for new, healthy & tasty recipes. This is filling and I absolutely love the line zing! The Tajin seasoning is a must.

    Reply

  20. KC says

    Hi, can you tell me what a serving size is? I am doing weight watchers but am on the blue plan. I am not sure what a serving size is.

    Reply

  23. Heather Petrin says

    Just made this tonight and it’s excellent! I feel healthy after which is a plus. Added golden raisins and it was great! Thank you for the delicious recipe!

    Reply

  25. Bella says

    I just made this last night and my husband and daughter LOVED IT!! I’m going to eat left overs today. Can this be warmed or best eaten cold?

    Reply

    • Anna says

      Hi Maria! The green garnish is parsley since I am not a fan of cilantro. You can use whatever you like. It was just for the photo purpose. 😀

      Reply

  28. Nancy says

    How do you figure out how much dry quinoa you need to get the cooked equivalent? Or did you cook the quinoa first, measure out two cups, and save the leftovers for something else?

    Reply

    • Anna says

      Hi Nancy! One cup of uncooked quinoa will yield 3 cups of cooked quinoa. I usually cook a large batch in my Instant Pot and freeze it in portions to use in different dishes. For this salad, I used 2 cups of freshly cooked quinoa. Hope this helps!

      Reply

  29. Lyne says

    One of my 19 year old son’s friend had this at our house last week. He just asked me for the recipe saying he really really liked it. Says it all

    Reply

  32. samantha steven says

    Wow! I’m a new vegetarian, and this was my first time trying quinoa. Thanks for such a great recipe. Power salad is right!

    Reply

    • Liz says

      It appears that the nutritional facts are for the entire salad. Create your own serving size and you can figure out the count accordingly.

      Reply

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