Description
This Roasted Sweet Potato Black Bean Quinoa Salad is a delicious and nutritious dish that is perfect as a side or main course. Packed with protein, fiber, and flavor, this vegan and gluten-free salad is easy to make and can be enjoyed warm or cold.
Ingredients
Scale
Sweet Potatoes:
- 2 medium sweet potatoes, peeled and diced
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon ground cumin
Quinoa:
- 1 cup uncooked quinoa, rinsed
- 2 cups water or vegetable broth
Black Bean Salad:
- 1 (15-ounce) can black beans, drained and rinsed
- 1 red bell pepper, diced
- 1/4 cup chopped fresh cilantro
- 1/4 cup finely chopped red onion
- juice of 2 limes
- 2 tablespoons olive oil
- 1 teaspoon maple syrup
- salt and pepper to taste
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C).
- Roast sweet potatoes: Toss sweet potatoes with olive oil, salt, and cumin. Roast for 25–30 minutes until tender.
- Cook quinoa: Cook quinoa in water or broth until liquid is absorbed.
- Combine ingredients: Mix quinoa, roasted sweet potatoes, black beans, bell pepper, cilantro, and red onion in a bowl.
- Make dressing: Whisk lime juice, olive oil, maple syrup, salt, and pepper. Pour over salad.
- Serve: Toss gently to combine and serve warm, at room temperature, or chilled.
Notes
- This salad can be made ahead and stored in the refrigerator for up to 4 days.
- Add avocado or feta cheese just before serving for extra richness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting, Stovetop
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 360
- Sugar: 5 g
- Sodium: 380 mg
- Fat: 13 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 9 g
- Protein: 10 g
- Cholesterol: 0 mg
