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
Units
Scale
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
