Amazing Roasted Sweet Potato Black Bean Quinoa Salad Delight

Roasted Sweet Potato Black Bean Quinoa Salad is like a warm hug on a plate. Imagine roasted sweet potatoes, tender black beans, and fluffy quinoa coming together in a colorful mosaic of flavor that dances on your palate. The sweet, earthy notes of the sweet potato blend seamlessly with the nutty quinoa and the savory richness of black beans. It’s not just food; it’s an experience meant to be savored.

this Recipe for Later

This salad isn’t just a pretty face; it’s versatile enough to grace your table for any occasion, from festive gatherings to casual weeknight dinners. Every forkful promises a delightful crunch complemented by creamy avocado and zesty lime dressing that’ll leave you craving more. Trust me, your taste buds will throw a party! For more inspiration, check out this more delicious recipes.

I remember the first time I made this salad for my family; they couldn’t stop raving about how delicious it was!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Quinoa: Use tri-color quinoa for visual appeal; it’s packed with protein and cooks quickly.
• Sweet Potatoes: Choose firm ones with smooth skin for roasting; their natural sweetness adds depth.
• Black Beans: Canned or cooked from scratch, they provide a hearty texture and protein boost.
• Red Onion: Finely chop for a touch of sharpness that balances the sweetness of the potatoes.
• Avocado: Add ripe avocados just before serving for creaminess that elevates every bite.
• Fresh Lime Juice: Freshly squeezed juice brightens the flavors and adds zest to the salad.
• Cilantro: Fresh cilantro brings an herbaceous note; feel free to adjust based on your taste!
• Olive Oil: A quality extra virgin olive oil enhances all flavors while allowing everything to come together beautifully.
• Salt & Pepper: Essential seasonings to bring out all those lovely flavors in each ingredient.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Roast the Sweet Potatoes: Preheat your oven to 425°F (220°C). Dice sweet potatoes into cubes and toss them in olive oil, salt, and pepper until evenly coated.

Bake Until Tender: Spread sweet potatoes on a baking sheet in a single layer. Roast for about 25-30 minutes until golden brown and fork-tender, flipping halfway through.

Prepare the Quinoa: While sweet potatoes roast, rinse 1 cup of quinoa under cold water. Cook according to package instructions using vegetable broth instead of water for added flavor.

Mix Ingredients: In a large bowl, combine roasted sweet potatoes, cooked quinoa, drained black beans, chopped red onion, diced avocado, and fresh cilantro.

Toss with Dressing: Drizzle fresh lime juice over the salad and add olive oil as desired. Gently toss everything together until well mixed but careful not to mash avocados.

Season & Serve: Adjust seasoning with more salt or lime juice if needed. Enjoy immediately or let chill in the fridge for about 30 minutes for flavors to meld beautifully!

Perfecting the Cooking Process

Start by roasting sweet potatoes for maximum flavor while cooking quinoa simultaneously. This method saves time and ensures everything comes together beautifully. For more inspiration, check out this useful cooking tips recipe.

Add Your Touch

Feel free to swap black beans for chickpeas or add some diced avocado for extra creaminess. Personalize it according to your taste preferences.

Storing & Reheating

Store the salad in an airtight container in the fridge. To reheat, warm gently in a microwave, ensuring the sweet potatoes stay tender.

Memories of serving this salad at a family gathering still bring smiles. Everyone loved the colors and flavors, but my cousin accidentally mistook it for dessert!

FAQ

What can I substitute for quinoa in this salad?

You can easily replace quinoa with farro or brown rice for a different texture.

Can I prepare this salad in advance?

Absolutely! It tastes even better after chilling in the fridge overnight.

How long does Roasted Sweet Potato Black Bean Quinoa Salad last?

The salad lasts about four days when stored properly in an airtight container.

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

Print

Roasted Sweet Potato Black Bean Quinoa Salad

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Aliza
• Total Time: 45 minutes
• Yield: Serves 4

Print Recipe

Pin Recipe

Description

Roasted Sweet Potato Black Bean Quinoa Salad is a vibrant, nutritious dish that combines roasted sweet potatoes, hearty black beans, and fluffy quinoa, all harmonized with creamy avocado and zesty lime dressing. Perfect for any occasion, this salad is both satisfying and healthy.

---

Ingredients

Scale 1x2x3x

• 1 cup tri-color quinoa
• 2 medium sweet potatoes (about 400g), diced
• 1 can (15 oz) black beans, drained and rinsed
• 1 small red onion, finely chopped
• 1 ripe avocado, diced
• Juice of 2 limes
• 1/4 cup fresh cilantro, chopped
• 2 tbsp extra virgin olive oil
• Salt and pepper to taste

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat oven to 425°F (220°C). Toss sweet potato cubes in olive oil, salt, and pepper. Spread on a baking sheet.
2. Roast for 25-30 minutes until golden brown and tender.
3. Rinse quinoa under cold water. Cook according to package instructions using vegetable broth for flavor.
4. In a large bowl, combine roasted sweet potatoes, cooked quinoa, black beans, red onion, avocado, and cilantro.
5. Drizzle with lime juice and olive oil; toss gently to combine.
6. Adjust seasoning with salt or lime juice as needed. Serve immediately or chill for 30 minutes before serving.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main dish
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 cup (240g)
• Calories: 320
• Sugar: 3g
• Sodium: 270mg
• Fat: 10g
• Saturated Fat: 1.5g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 49g
• Fiber: 14g
• Protein: 10g
• Cholesterol: 0mg