Description
A nourishing and vibrant salad combining roasted sweet potatoes, black beans, and quinoa, dressed with zesty lime and spices.
Ingredients
Scale
- 1 ½ lbs sweet potatoes
- 2 cups cooked quinoa
- 15 oz can black beans, rinsed and drained
- 15 oz can corn, rinsed and drained
- 1 small red onion, chopped
- 2 tablespoons olive oil (for roasting)
- 4 tablespoons olive oil (for dressing)
- 3 tablespoons lime juice
- ¼ teaspoon ground cumin
- ¾ teaspoon kosher salt
- ¼ teaspoon ground paprika
- ¼ teaspoon black pepper or chili powder
- 1 teaspoon minced garlic
- ½ teaspoon Tajin seasoning (optional)
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Peel and slice the sweet potatoes into ½-inch thick pieces.
- Toss the sweet potato slices with 2 tablespoons of olive oil, kosher salt, black pepper or chili powder, and ground cumin in a large mixing bowl.
- Spread the seasoned sweet potato slices on the prepared baking sheet and roast for 20-23 minutes, flipping halfway through.
- In another large mixing bowl, combine the roasted sweet potatoes, cooked quinoa, black beans, corn, and chopped red onion.
- Whisk together the remaining 4 tablespoons of olive oil, lime juice, remaining cumin, kosher salt, paprika, black pepper, and minced garlic in a small bowl.
- Pour the dressing over the salad mixture and gently toss until well combined.
- Serve immediately while warm or refrigerate for up to 4 days.
Notes
This salad is customizable; feel free to add greens, cheese, or substitute different beans.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 6g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 8g
- Cholesterol: 0mg
Keywords: salad, quinoa, sweet potatoes, black beans, healthy recipe