Roasted Sweet Potato Black Bean Quinoa Salad recipe
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!
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.