Description
Roasted Sweet Potato Black Bean Quinoa Salad is a vibrant dish that bursts with flavor and nutrition. Tender roasted sweet potatoes, creamy black beans, and fluffy quinoa come together in a colorful medley, complemented by fresh vegetables and a zesty lime dressing. Perfect as a light main or hearty side, this salad is not only delicious but also easy to prepare, making it an ideal choice for busy days and gatherings alike.
Ingredients
Scale
- 2 medium sweet potatoes (about 400g)
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup quinoa (170g)
- 1 red bell pepper, diced
- ¼ cup fresh cilantro, chopped
- 2 tbsp lime juice (30ml)
- 2 tbsp olive oil (30ml)
- 1 tsp cumin powder (2g)
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Peel and dice sweet potatoes into 1-inch cubes. Toss with olive oil, salt, pepper, and cumin until coated.
- Spread sweet potatoes on the baking sheet and roast for about 25-30 minutes until golden brown and tender.
- Rinse quinoa under cold water. In a saucepan, combine quinoa with double its volume of water (e.g., 1 cup quinoa with 2 cups water). Bring to a boil, then lower heat to simmer covered for about 15 minutes.
- In a large bowl, combine roasted sweet potatoes, cooked quinoa, black beans, diced bell pepper, cilantro, lime juice, olive oil, salt, and pepper. Toss gently to combine.
- Taste and adjust seasoning if needed before serving warm or chilled.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 340
- Sugar: 4g
- Sodium: 320mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 13g
- Protein: 12g
- Cholesterol: 0mg