If you’re searching for a vibrant, hearty salad that’s absolutely bursting with flavor and texture, this Roasted Sweet Potato Black Bean Quinoa Salad will quickly become your new go-to! It’s satisfying enough for lunch or dinner, packed with plant-based protein and nutrients, and tossed in a zesty lime dressing that pulls every bite together beautifully.
Why You’ll Love This Recipe
- Incredibly Satisfying: With hearty roasted sweet potatoes, hearty black beans, and fluffy quinoa, this salad keeps you full and energized for hours.
- Bursting with Color and Flavor: Every forkful brings sweet, smoky, zesty, and savory notes, plus an eye-catching contrast of orange, black, purple, and gold.
- Perfect for Meal Prep: This Roasted Sweet Potato Black Bean Quinoa Salad stays wonderfully fresh in the fridge, making it ideal for lunches throughout the week.
- Plant-Based & Gluten-Free: You get a wholesome, balanced meal packed with protein, fiber, and tons of nutrients—no meat or dairy required!
Ingredients You’ll Need
This salad is all about the beauty of simple, nutritious ingredients—each one shines, bringing their own flavor, texture, and good-for-you goodness. Trust me, these humble staples come together to create absolute magic in the bowl!
- Sweet Potatoes: These roast up sweet, caramelized, and slightly crispy—a must-have for sturdy texture and natural sweetness.
- Olive Oil: Helps those sweet potatoes get golden and delicious while also making the dressing luxuriously silky.
- Salt & Black Pepper: The base seasoning duo that brings all the flavors into balance.
- Ground Cumin: Adds smoky, earthy depth to both the roasted potatoes and the dressing.
- Cooked Quinoa: Fluffy and protein-rich—make extra and keep it on hand for speedy salads all week!
- Black Beans: A hearty protein and fiber boost, plus a lovely pop of color.
- Canned Corn: Bright, juicy kernels for sweetness and a little crunch.
- Red Onion: A touch of sharpness and bold color that ties everything together.
- Dressing Ingredients (Olive Oil, Lime Juice, Ground Cumin, Kosher Salt, Ground Paprika, Black Pepper or Chili Powder, Garlic, Tajin): This zesty lime vinaigrette is the secret sauce that brings the dish to life! The Tajin is optional but adds a fun, tangy kick.
Variations
One of my favorite things about this Roasted Sweet Potato Black Bean Quinoa Salad is how endlessly customizable it is! Don’t be afraid to swap and mix ingredients based on what you have or your own dietary cravings—it’s all about making it your own.
- Add Fresh Greens: Toss in handfuls of baby spinach or arugula just before serving for extra freshness and vibrant green color.
- Go Cheesy: Top your salad with crumbled feta or cotija cheese for a creamy, salty finish (if you’re not vegan).
- Spice It Up: Swap in chili powder, extra Tajin, or sliced jalapeños in the dressing for an added kick.
- Swap the Beans: Use pinto or kidney beans if black beans aren’t on hand—they’re equally delicious here.
- Grain Options: Try cooked brown rice, farro, or millet instead of quinoa for a tasty twist.
How to Make Roasted Sweet Potato Black Bean Quinoa Salad
Step 1: Roast the Sweet Potatoes
Start by cranking your oven up to 400℉. Peel the sweet potatoes, then slice them into generous ½-inch thick disks and cut each disk into quarters or sixths. Lay them on a parchment-lined sheet pan, drizzle with olive oil, and sprinkle generously with salt, pepper, and cumin. Hands-on moment: toss those pieces to make sure every bite gets well-coated, then spread them out and roast for 20 to 23 minutes, turning halfway through. When they’re golden and fork-tender, let them cool a little to bring out their sweet, caramel edges.
Step 2: Mix the Salad Base
While the sweet potatoes are roasting, grab a large bowl and add the cooked quinoa, drained black beans, and corn. Chop your red onion into small pieces (the finer the better) and toss it in—this builds a colorful, hearty foundation bursting with flavor and texture. Wait to add the cooled potatoes right before you dress the salad for the best texture.
Step 3: Make the Lime Dressing
In a small bowl or liquid measuring cup, whisk together olive oil, zingy fresh lime juice, cumin, kosher salt, smoked paprika, and either black pepper or chili powder (choose your level of spicy!). Don’t forget the garlic, and if you love that classic chili-lime flavor, sprinkle in some Tajin. This dressing is bright, punchy, and ties all those bold flavors together beautifully.
Step 4: Assemble and Serve
Once the sweet potatoes are cool enough not to wilt anything, scoop them into the bowl with your other salad ingredients. Give the dressing a final whirl, then pour it all over the salad. Toss gently but thoroughly—every spoonful should get a bit of everything! Serve it up right away, or tuck into the fridge to chill and marinate for even deeper flavor.
Pro Tips for Making Roasted Sweet Potato Black Bean Quinoa Salad
- Roast for Caramelization: Don’t overcrowd the baking sheet—give the sweet potatoes room so their edges get golden and maximally flavorful, not soggy!
- Quinoa Texture Trick: Cook quinoa with a pinch of salt and then fluff it well with a fork as it cools; this keeps the grains from clumping in the salad.
- Layer Your Assembly: Add the potatoes last and dress the salad just before serving—this lets everything keep its texture and prevents sogginess.
- Marinate for Flavor: For even more flavor, let your dressed salad chill in the fridge for an hour before serving—the lime and spices soak in deliciously!
How to Serve Roasted Sweet Potato Black Bean Quinoa Salad
Garnishes
You can make each serving of Roasted Sweet Potato Black Bean Quinoa Salad extra special with just a handful of simple garnishes: fresh chopped cilantro or parsley adds refreshing brightness, a scattering of pepitas gives a savory crunch, and a few avocado slices bring that irresistible creaminess. A sprinkle of feta cheese or extra Tajin on top makes it truly restaurant-worthy!
Side Dishes
This salad is hearty enough to be a meal on its own, but it also pairs beautifully with light, crisp sides. Think warm tortillas, crispy pita chips, or a steaming bowl of soup—like tomato or a spicy tortilla soup—for a truly satisfying spread. For a summer picnic, serve it alongside grilled veggies or a citrusy slaw.
Creative Ways to Present
Dress it up for a potluck by piling the Roasted Sweet Potato Black Bean Quinoa Salad onto a big platter and topping with colorful garnishes. Or, for meal prep or lunchboxes, portion into individual mason jars (layering the dressing on the bottom!). You can even serve it in halved roasted bell peppers or lettuce cups for a fun, edible bowl.
Make Ahead and Storage
Storing Leftovers
Store any leftover Roasted Sweet Potato Black Bean Quinoa Salad in an airtight container in the fridge for up to four days. The flavor actually deepens as it sits, making it a fantastic make-ahead lunch for busy weekdays.
Freezing
While you technically can freeze the undressed quinoa, beans, and corn, I don’t recommend freezing this assembled salad—the sweet potatoes and dressing can get waterlogged and lose their lovely texture. For best results, keep things chilled and fresh in the fridge!
Reheating
This salad is designed to be enjoyed cold or at room temperature, so there’s no need to reheat! If you’d like the potatoes warm (especially in cooler months), gently warm them separately in the microwave or oven and stir them into the chilled salad just before serving.
FAQs
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Can I use a different type of bean in this Roasted Sweet Potato Black Bean Quinoa Salad?
Absolutely! Pinto beans, kidney beans, or even chickpeas work well in this salad. Just make sure they’re rinsed and drained before adding—each will bring its own delicious character to the final dish.
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Is this salad good for meal prep or work lunches?
This is actually one of the best salads to prep ahead! The flavors develop beautifully as it sits, and it stays fresh in the fridge up to four days. Consider keeping the avocado or extra garnishes separate and adding them just before serving.
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Can I make Roasted Sweet Potato Black Bean Quinoa Salad without oil?
You can try roasting the potatoes with a little veggie broth or baking spray instead of oil, and use a splash of water in the dressing for a lighter version. The flavor will be a little different, but it’s still tasty and bright!
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What’s the best way to cook quinoa for this salad?
Rinse the quinoa under cold water, then simmer in twice as much water with a pinch of salt until the water’s absorbed (about 15 minutes). Fluff with a fork and let it cool—this keeps it light and perfect for salads like this!
Final Thoughts
There’s just something magical about a bowl of Roasted Sweet Potato Black Bean Quinoa Salad—every bite feels nourishing, flavorful, and mood-boosting. I hope you’ll give this recipe a try and make it your own! Enjoy every fresh, zesty, colorful forkful—you deserve it.
Print
Roasted Sweet Potato Black Bean Quinoa Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 5 servings 1x
- Category: Salad
- Method: Roasting, Tossing
- Cuisine: Mexican
- Diet: Vegetarian
Description
This Roasted Sweet Potato Black Bean Quinoa Salad is a delicious and nutritious dish packed with flavor and wholesome ingredients. Perfect for a satisfying meal or as a side dish for any occasion.
Ingredients
Sweet Potato:
- 1 1/2 lbs sweet potatoes
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon ground cumin
Salad:
- 2 cups cooked quinoa
- 15 oz. can black beans, rinsed and drained
- 15 oz. can whole kernel corn, rinsed and drained
- 1 small red onion, chopped
Dressing:
- 4 tablespoons olive oil
- 3 tablespoons lime juice
- 1/4 teaspoon ground cumin
- 1/4 teaspoon kosher salt
- 1/4 teaspoon ground paprika
- 1/4 teaspoon black pepper or chili powder
- 1 teaspoon minced garlic
- 1/2 teaspoon Tajin seasoning (optional)
Instructions
- Preheat oven: Preheat oven to 400℉ and line a baking sheet with parchment paper.
- Prepare sweet potatoes: Peel and cut sweet potatoes into pieces. Drizzle with olive oil, salt, pepper, and cumin. Roast for 20-23 minutes.
- Assemble salad: Combine quinoa, black beans, corn, red onion, and roasted sweet potatoes in a salad bowl.
- Make dressing: Whisk together olive oil, lime juice, cumin, salt, paprika, pepper, garlic, and Tajin seasoning.
- Toss and serve: Pour dressing over the salad, toss gently, and serve immediately or refrigerate for up to 4 days.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 8g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg
