Description
Roasted Sweet Potato Black Bean Quinoa Salad is a vibrant, nutritious dish that perfectly balances the sweetness of roasted sweet potatoes with the earthiness of black beans and the protein-packed goodness of quinoa. Tossed with fresh cilantro and zesty lime juice, this salad is not only visually appealing but also bursting with flavors. Ideal for potlucks or weeknight dinners, it’s a crowd-pleaser that will leave everyone asking for seconds.
Ingredients
Scale
- 2 medium sweet potatoes (about 400g), peeled and cubed
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup quinoa (170g), rinsed
- 1 red bell pepper, diced
- 1/4 cup fresh cilantro, chopped
- 3 tbsp olive oil
- Juice of 1 lime (about 2 tbsp)
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Peel and cube sweet potatoes into bite-sized pieces.
- Spread sweet potato cubes on a parchment-lined baking sheet. Drizzle with olive oil, salt, and pepper. Roast for about 25 minutes until golden brown and tender.
- While sweet potatoes roast, rinse quinoa under cold water. In a medium pot, combine rinsed quinoa with 2 cups water. Bring to a boil, then cover and simmer for 15 minutes until fluffy.
- In a large bowl, mix cooked quinoa, roasted sweet potatoes (let cool slightly), black beans, diced red bell pepper, and chopped cilantro.
- In a small bowl, whisk together lime juice and remaining olive oil; season with salt. Pour over salad mixture and toss gently.
- Serve in bowls or plates; garnish with additional cilantro if desired.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 350
- Sugar: 4g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg