Description
This Roasted Sweet Potato Black Bean Quinoa Salad is a vibrant and nutritious dish that combines sweet, caramelized roasted sweet potatoes with hearty black beans and nutty quinoa. Bursting with flavor and color, this salad is perfect for any occasion—whether it’s a summer barbecue, picnic, or a cozy dinner at home. Easy to prepare, it’s a delightful crowd-pleaser that offers a satisfying meal packed with protein and fiber.
Ingredients
Scale
- 2 medium sweet potatoes (cubed)
- 1 can (15 oz) black beans (drained and rinsed)
- 1 cup quinoa (uncooked)
- 1 red bell pepper (diced)
- 1 yellow bell pepper (diced)
- 1/2 cup fresh cilantro (chopped)
- Juice of 2 limes
- 2 tbsp extra virgin olive oil
- 1 tsp ground cumin
- 1 tsp chili powder
- Salt & pepper to taste
Instructions
- Preheat your oven to 425°F (220°C).
- Toss cubed sweet potatoes in olive oil, salt, and pepper. Spread on a baking sheet in a single layer and roast for 25-30 minutes until golden brown.
- Rinse quinoa under cold water and cook according to package instructions (approximately 15 minutes) until fluffy.
- In a large bowl, combine roasted sweet potatoes, cooked quinoa, black beans, diced bell peppers, and chopped cilantro. Squeeze lime juice over the mixture.
- Season with cumin, chili powder, salt, and pepper; toss well to combine.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 5g
- Sodium: 290mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 51g
- Fiber: 12g
- Protein: 10g
- Cholesterol: 0mg