Description
Experience a burst of flavor in every bite with this Roasted Sweet Potato Black Bean Quinoa Salad. Combining sweet, roasted sweet potatoes with nutritious black beans and protein-packed quinoa, this colorful dish is perfect for meal prep or impressing guests at your next gathering.
Ingredients
Scale
- 2 medium sweet potatoes, peeled and cubed
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup quinoa, rinsed
- 1 red bell pepper, diced
- 1/2 red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
- 2 tbsp extra virgin olive oil
- Salt & pepper to taste
Instructions
- Preheat your oven to 425°F (220°C). Toss cubed sweet potatoes with olive oil, salt, and pepper. Spread on a baking sheet lined with parchment paper.
- Roast sweet potatoes for 25 minutes until tender and golden brown.
- While roasting, combine quinoa and 2 cups of water in a saucepan. Bring to a boil, then cover and reduce heat. Cook for about 15 minutes until fluffy.
- In a large bowl, mix roasted sweet potatoes, cooked quinoa, black beans, bell pepper, onion, and cilantro.
- Drizzle lime juice over the salad mixture and toss well. Adjust seasoning with salt and pepper.
- Serve chilled or at room temperature for best flavor.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Salad
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 310
- Sugar: 4g
- Sodium: 270mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 12g
- Protein: 9g
- Cholesterol: 0mg