Description
This Roasted Sweet Potato Black Bean Quinoa Salad is a hearty and flavorful dish that’s perfect for a nutritious meal. Packed with protein, fiber, and delicious Mexican-inspired flavors, it’s a satisfying option for lunch or dinner.
Ingredients
Units
Scale
Sweet Potatoes:
- 1 1/2 lbs sweet potatoes
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon ground cumin
Salad:
- 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
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)
Instructions
- Preheat oven to 400℉: Line a large baking sheet with parchment paper.
- Prepare Sweet Potatoes: Peel and cut sweet potatoes. Drizzle with olive oil, salt, pepper, and cumin. Roast for 20-23 minutes.
- Assemble Salad: Combine corn, black beans, red onion, quinoa, and roasted sweet potatoes in a large bowl.
- Make Dressing: Whisk together olive oil, lime juice, cumin, salt, paprika, pepper, garlic, and Tajin seasoning. Pour over salad and toss.
- Serve: Enjoy immediately or refrigerate for up to 4 days.
Nutrition
- Serving Size: 1 serving
- Calories: 380 kcal
- Sugar: 8g
- Sodium: 560mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg
