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You are here: Crunchy Creamy Sweet / Recipes / Salad

Roasted Sweet Potato Black Bean Quinoa Salad Recipe

Published: Apr 30, 2018 · Modified: Jan 14, 2020 by Anna 157 Comments · This post may contain affiliate links. If you make a purchase through links on our site, we may earn a commission.

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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!

sweet potato salad in a bowl
Jump to:
  • Why You'll Love This Salad
  • Ingredients:
  • How to make roasted sweet potato quinoa salad?
  • How to roast sweet potatoes for this salad?
  • The dressing:
  • Helpful Tips!
  • More salad recipes:
  • Roasted Sweet Potato Black Bean Quinoa Salad recipe

Why You'll Love This Salad

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!

Ingredients:

sweet potatoes, corn, black beans, red onion and quinoa in a bowl
  • sweet potatoes - The star of this recipe! I cut the potatoes into chunks, toss them with oil and spices, and roast them.
  • 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.
  • black beans - You will need one can or 1 and ½ cups of home-cooked beans.
  • whole kernel corn - You will need one can. Drain the water and rinse the corn before adding to the salad. Fresh is great too and can be roasted along with the potatoes! I do not like frozen and thawed-out corn in this salad
  • onion - I prefer red onion for salads. You can use sweet or yellow, whatever you prefer.
  • olive oil - It's a base for the dressing. Use avocado oil, if you prefer.
  • lime juice - Freshly squeezed juice is best here.
  • spices - cumin, paprika, salt, pepper
  • garlic - I prefer fresh, minced garlic. Use garlic powder if you are in a pinch.
  • Tajin seasoning - This ingredient is not necessary but definitely recommended. It is made with ground dried chile peppers, dehydrated lime, and sea salt.

How to make roasted 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. Here is how to make it:

  • 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, one can of drained whole kernel corn, chopped red onion, and 2 cups of cooked quinoa.
  • 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.

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roasted sweet potato salad in a bowl

How to roast sweet potatoes for this 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 them into cubes, no bigger than ½". 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 a lid in the fridge for up to 4 days.

The dressing:

I have 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.

sweet potato quinoa salad in two bowls with lime wedges

Helpful Tips!

  • 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.
  • If using fresh corn, add it to roasting potatoes. It will give it an even more delicious flavor.
  • If you don't like raw red onion, skip it. Use a sweet one, if you prefer.
  • To make the salad ahead, you can keep the dressing separate in a bottle and toss it with all the ingredients before serving.

More salad recipes:

  • Black Bean Taco Salad in white bowl.
    Black Bean Taco Salad Recipe
  • Salad with quinoa and chickpeas in a wooden bowl.
    Chickpea Quinoa Salad
  • Corn salad with tomatoes and cucumber.
    Fresh Corn Salad
  • Broccoli salad in a bowl.
    Easy Broccoli Salad

If you like this recipe and make it, let me know in the comments below! Don't forget to rate it if you enjoyed it!

Sweet potato quinoa salad in a white bowl with a fork, on a gray board.

Roasted Sweet Potato Black Bean Quinoa Salad recipe

Author: Anna
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!
4.80 from 105 votes
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 25 minutes mins
Total Time 35 minutes mins
Course Salad
Cuisine American
Servings 5 people
Calories 517 kcal
Prevent your screen from going dark

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.
    1 ½ lbs sweet potatoes
  • Drizzle olive oil over potatoes. Season with salt, pepper and cumin. Toss gently to coat.
    2 tablespoons olive oil, ½ teaspoon salt, ¼ teaspoon black pepper, ½ teaspoon ground cumin
  • 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.
    2 cups cooked quinoa, 15 oz. can black beans, 15 oz. can whole kernel corn, 1 small red onion
  • In a small bowl or measuring cup, whisk together all the dressing ingredients. Pour over salad and gently toss.
    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
  • 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 calorie counter you are familiar with.
 

Nutrition

Calories: 517kcal | Carbohydrates: 73g | Protein: 13g | Fat: 19g | Saturated Fat: 2g | Sodium: 927mg | Potassium: 1013mg | Fiber: 12g | Sugar: 7g | Vitamin A: 19355IU | Vitamin C: 11.8mg | Calcium: 90mg | Iron: 4.2mg
Tried this recipe?Leave a comment with rating below!

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Comments

    4.80 from 105 votes (48 ratings without comment)

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    Recipe Rating




  1. Tamra says

    December 19, 2023 at 10:22 am

    I would love to know how to make this recipe oil-free

    Reply
  2. Rebecca Payne says

    December 06, 2023 at 3:56 pm

    4 stars
    When I first made the dressing I thought -- hhmm this tastes a lot like Indian spices. But it grew on me as we sat down to eat the salad; I found myself wanting more and more of it. Probably won't make again though. But I do love the idea of sweet potato, quinoa, corn, black beans combination.

    Reply
  3. Mary P says

    December 05, 2023 at 7:21 pm

    5 stars
    Just made and enjoyed this recipe…Very Good! Definitely a keeper! Thanks for creating and sharing this!

    Reply
  4. Liz says

    November 26, 2023 at 10:34 am

    5 stars
    Absolutely delicious! Made it for a large group and received a lot of compliments. Would be great to add cilantro or kale for a bit of green!

    Reply
  5. janet says

    November 05, 2023 at 11:26 am

    What is the green in the pic? Cilantro?

    Reply
  6. VaShanne says

    October 28, 2023 at 4:41 pm

    How much is 1 serving?

    Reply
  7. Julie says

    October 27, 2023 at 4:48 pm

    This was delicious! I made this exactly as directed along with some margarita grilled chicken and my husband and I loved it. I think the tajin definitely makes a difference and is worth purchasing for this recipe.

    Reply
  8. Elizabeth M. says

    September 28, 2023 at 12:58 am

    Can this be made as meal prep? I’m curious how well the dressing would last in the fridge for a few days, I’d like to make this for my lunches for work.

    Reply
  9. Sav says

    August 30, 2023 at 3:16 pm

    5 stars
    Delicious! I made it with chickpeas since that's all I had on hand. I also used your instant pot recipe for the quinoa which is a game changer with the fast cooking time.

    Is the leafy green-looking stuff in the picture parsley or cilantro? It's not mentioned in the recipe anywhere.

    Reply
    • Anna says

      September 07, 2023 at 11:14 pm

      Yay! That's fantastic! I'm so glad the quinoa recipe worked too! Thank you so much, Sav!

      Reply
  10. K. Hart says

    August 24, 2023 at 11:25 am

    I have not tried this recipe yet, but I just wanted to say that I really appreciate how you formatted the instructions. Usually I often have to scroll back and forth between the instructions and the ingredients list to remind myself of how much of an ingredient the recipe asked for. Having the ingredients listed right under the relevant instructions is simply ingenious and so very helpful. Thank you!

    Reply
    • Anna says

      September 07, 2023 at 11:16 pm

      I'm so glad the feature is helpful! Thank you so much!

      Reply
  11. Kim C says

    August 23, 2023 at 8:14 pm

    5 stars
    Delicious ! I think I will add more sweet potato next time, but I love this recipe! It’s going to be my lunches this week… in a tortilla, on a salad and maybe on its own. Lol! Thank you!

    Reply
    • Anna says

      September 07, 2023 at 11:17 pm

      So many options! Love it! Thank you so much, Kim!

      Reply
  12. Kandy says

    August 18, 2023 at 10:02 pm

    5 stars
    Made it and it was delicious! I added red pepper and avocado as well which gave it a little extra color and creaminess. Great reviews from the family!!

    Reply
  13. Tara says

    July 30, 2023 at 9:50 pm

    Made this for dinner tonight - it was great! I didn't have the 'small' red onion, only a larger one so I used about 3/4 of it and it was too much onion. Other than that-the recipe was perfect. Thank you!

    Reply
    • Anna says

      August 08, 2023 at 11:44 pm

      Thank you so much, Tara!

      Reply
  14. Lorraine Swanson-Hoyle says

    July 29, 2023 at 9:45 pm

    5 stars
    yes made for a function and people loved it, I added a packet of brown rice and Quinoa mix as thats what i had. and I had a bit of red capsicum so added too we had this with Sweet chilli Chicken tenders and spinach wraps
    was delicious.

    Reply
    • Anna says

      August 08, 2023 at 11:45 pm

      Sounds delicious! Thank you so much, Lorraine!

      Reply
  15. Kimberly A Floyd says

    June 22, 2023 at 5:04 pm

    5 stars
    I rarely comment about recipes I try, but I gotta say that this is OMG delicious! I substituted smoked paprika and chili powder instead of the cumin to bake the sweet potatoes and I also threw the corn (I used frozen) onto the pan for the last ten minutes. Also added 1/4 teaspoon smoked paprika to.the dressing! I'll be making this often! Thank you!

    Reply
  16. Lisa A Cooper says

    June 16, 2023 at 11:15 am

    5 stars
    Delicious.

    Reply
    • Anna says

      June 16, 2023 at 6:15 pm

      Thank you, Lisa!

      Reply
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