This vibrant quinoa and roasted sweet potato salad bursts with color and flavor perfect for a week day lunch. Black beans, crisp red bell pepper, onion, and sweet corn blend with creamy avocado, zesty lime and fresh cilantro. Aromatic spices infuse every bite of this hearty, nourishing, and satisfying meal.
I love how this Roasted Sweet Potato Black Bean Quinoa Salad turned out to be a hearty weekday lunch fav for me. I start off by tossing 1 large sweet potato, peeled and cubed (about 2 cups) with a bit of olive oil, cumin and smoked paprika before roasting it until it’s tender and lightly crisp.
Then I mix in a can of black beans, a red bell pepper, a small red onion, and 1 cup of corn kernels. For a healthy boost, I stir in 1 cup of uncooked quinoa that cooks up fluffy and nutty.
I finish it with diced avocado, a sprinkle of fresh cilantro, and juice of 2 limes to add an extra tangy kick. This dish is a great blend of flavors and textures reminiscent of wonderful recipes ranging from Butternut Squash Black Bean salad to Mediterranean Diet dishes.
It’s packed with protein and fiber, making it a nutritious and filling meal.
Why I Like this Recipe
I love this recipe because it always makes me feel like I’m treatin’ myself to something healthy and filling after a long day. I also like how easy it is to put together even when I’m in a rush to get out the door. The mix of roasted sweet potato with black beans and all those crunchy veggies really makes my taste buds happy, and I love how the lime juice gives everything a bright kick. Finally, I like that its colorful and fun to look at on my plate which makes cooking feel less like a chore and more like a cool project.
Ingredients
- Sweet Potato: Rich in complex carbs and fiber, sweet potato adds natural sweetness and hearty texture.
- Black Beans: Loaded with protein and fiber, black beans add earthiness and vital nutrients.
- Quinoa: A complete protein and gluten free grain, quinoa brings a nutty taste and chewy texture.
- Avocado: Creamy avocado yields healthy fats and vital vitamins while lending a richly smooth, buttery consistency.
- Lime Juice: Fresh lime juice instantly infuses tanginess and vitamin C, brightening and balancing the flavors.
- Red Bell Pepper: Crunchy red bell pepper gives vitamin C and color, adding slight sweetness and crisp texture.
- Corn Kernels: Sweet corn kernels provide carbohydrates and rainbow color, making every bite feel cheerful and light.
Ingredient Quantities
- 1 large sweet potato, peeled and cubed (about 2 cups)
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup quinoa, uncooked
- 1 red bell pepper, diced
- 1 small red onion, diced
- 1 cup corn kernels (fresh or frozen, thawed)
- 1 avocado, diced
- 1/4 cup chopped fresh cilantro
- Juice of 2 limes
- 2 tablespoons olive oil
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- Salt and pepper, to taste
How to Make this
1. Preheat your oven to 400°F. Toss the cubed sweet potato with 2 tablespoons olive oil, 1/2 teaspoon cumin, 1/2 teaspoon smoked paprika, salt, and pepper. Spread them out on a baking sheet.
2. Roast the sweet potato in the oven for about 25 to 30 minutes until they’re tender and lightly browned.
3. While the sweet potatoes are in the oven, rinse the quinoa under cold water and then cook it according to the package instructions.
4. In a big bowl, combine the drained black beans, diced red bell pepper, diced red onion, and corn kernels.
5. Once the quinoa is done and the sweet potato is roasted, add them both to the bowl with the other veggies.
6. Gently fold in the diced avocado and the chopped cilantro.
7. Squeeze the juice of 2 limes over the salad and give everything a good toss to mix well.
8. Taste the salad and add more salt and pepper if needed.
9. Let the salad sit for a few minutes so the flavors can really meld together.
10. Serve it up as a hearty week day lunch fav and enjoy!
Equipment Needed
1. Oven (make sure it’s preheated to 400°F)
2. Baking sheet
3. Large mixing bowl (for tossing sweet potatoes and later combining the salad)
4. Medium bowl (for cooking quinoa if you prefer using a separate bowl)
5. Colander (for rinsing quinoa and black beans)
6. Chef’s knife
7. Cutting board
8. Measuring cups and spoons
9. Can opener (if your black beans aren’t already opened)
10. Spatula or large spoon for mixing ingredients
FAQ
Roasted Sweet Potato Black Bean Quinoa Salad Recipe Substitutions and Variations
- If you can’t find sweet potato, try using butternut squash for a similar sweetness and texture.
- No black beans? Kidney beans or chickpeas work just fine as an alternative.
- Out of quinoa? Brown rice or couscous can step in to give you a great base.
- If red bell pepper is scarce, yellow or orange bell pepper will still add a nice crunch and color.
- Don’t have olive oil? Avocado oil or even grapeseed oil makes a good substitute.
Pro Tips
1. Try adding a pinch of garlic powder or chili flakes to the sweet potatoes before roasting them for an extra kick of flavor, especially if you like a bit of spice.
2. Make sure you rinse the quinoa really well to get rid of its natural bitterness before cooking it; sometimes people forget and then the quinoa tastes off.
3. If you have a few extra minutes, let the salad sit for about 10 minutes after mixing all the ingredients up so the flavors kind of get a chance to blend together a bit more.
4. When you’re preparing the avocado, you can mash a little bit of it and then fold it in with the rest of the diced pieces to create a creamier texture throughout the salad without losing that chunky feel.
Roasted Sweet Potato Black Bean Quinoa Salad Recipe
This vibrant quinoa and roasted sweet potato salad bursts with color and flavor perfect for a week day lunch. Black beans, crisp red bell pepper, onion, and sweet corn blend with creamy avocado, zesty lime and fresh cilantro. Aromatic spices infuse every bite of this hearty, nourishing, and satisfying meal.
4
servings
400
kcal
Equipment: 1. Oven (make sure it’s preheated to 400°F)
2. Baking sheet
3. Large mixing bowl (for tossing sweet potatoes and later combining the salad)
4. Medium bowl (for cooking quinoa if you prefer using a separate bowl)
5. Colander (for rinsing quinoa and black beans)
6. Chef’s knife
7. Cutting board
8. Measuring cups and spoons
9. Can opener (if your black beans aren’t already opened)
10. Spatula or large spoon for mixing ingredients
Ingredients
-
1 large sweet potato, peeled and cubed (about 2 cups)
-
1 can (15 oz) black beans, drained and rinsed
-
1 cup quinoa, uncooked
-
1 red bell pepper, diced
-
1 small red onion, diced
-
1 cup corn kernels (fresh or frozen, thawed)
-
1 avocado, diced
-
1/4 cup chopped fresh cilantro
-
Juice of 2 limes
-
2 tablespoons olive oil
-
1/2 teaspoon ground cumin
-
1/2 teaspoon smoked paprika
-
Salt and pepper, to taste
Directions
- Preheat your oven to 400°F. Toss the cubed sweet potato with 2 tablespoons olive oil, 1/2 teaspoon cumin, 1/2 teaspoon smoked paprika, salt, and pepper. Spread them out on a baking sheet.
- Roast the sweet potato in the oven for about 25 to 30 minutes until they’re tender and lightly browned.
- While the sweet potatoes are in the oven, rinse the quinoa under cold water and then cook it according to the package instructions.
- In a big bowl, combine the drained black beans, diced red bell pepper, diced red onion, and corn kernels.
- Once the quinoa is done and the sweet potato is roasted, add them both to the bowl with the other veggies.
- Gently fold in the diced avocado and the chopped cilantro.
- Squeeze the juice of 2 limes over the salad and give everything a good toss to mix well.
- Taste the salad and add more salt and pepper if needed.
- Let the salad sit for a few minutes so the flavors can really meld together.
- Serve it up as a hearty week day lunch fav and enjoy!
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 465g
- Total number of serves: 4
- Calories: 400kcal
- Fat: 12.3g
- Saturated Fat: 1.7g
- Trans Fat: 0g
- Polyunsaturated: 1.5g
- Monounsaturated: 8.6g
- Cholesterol: 0mg
- Sodium: 300mg
- Potassium: 600mg
- Carbohydrates: 55g
- Fiber: 10g
- Sugar: 6g
- Protein: 12g
- Vitamin A: 10000IU
- Vitamin C: 35mg
- Calcium: 60mg
- Iron: 3mg
