Description

Indulge in the vibrant flavors of Roasted Sweet Potato Black Bean Quinoa Salad, a nourishing dish that blends sweet, caramelized sweet potatoes with hearty black beans and fluffy quinoa. This colorful salad is not only visually stunning but also packed with nutrients, making it perfect for any meal occasion.

Ingredients

Scale

2 medium sweet potatoes (about 400g), peeled and cubed
1 can (15 oz) black beans, drained and rinsed
1 cup quinoa (170g)
1 small red onion, finely chopped
1 bell pepper (any color), diced
1/4 cup fresh cilantro, chopped
Juice of 1 lime
2 tbsp extra virgin olive oil
1 tsp ground cumin
1 tsp chili powder
Salt and pepper to taste

Instructions

Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
Toss sweet potato cubes with olive oil, cumin, chili powder, salt, and pepper. Spread evenly on the baking sheet.
Roast sweet potatoes for 25-30 minutes until golden brown and fork-tender.
While roasting, rinse quinoa under cold water. In a pot, combine quinoa with 2 cups water and bring to a boil. Reduce heat and simmer for about 15 minutes until fluffy.
In a large bowl, mix roasted sweet potatoes, cooked quinoa, black beans, red onion, bell pepper, cilantro, and lime juice.
Drizzle with extra olive oil if desired; season with additional salt and pepper to taste. Serve immediately or chill before serving.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Salad
Method: Roasting
Cuisine: American

Nutrition

Serving Size: About 1 cup (200g)
Calories: 300
Sugar: 3g
Sodium: 290mg
Fat: 9g
Saturated Fat: 1g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 48g
Fiber: 10g
Protein: 9g
Cholesterol: 0mg

Keywords: For added creaminess, consider incorporating avocado or swapping black beans for chickpeas. Enhance flavor by roasting sweet potatoes with smoked paprika. This salad stores well in an airtight container for up to three days.