Roasted Sweet Potato Black Bean Quinoa Salad Recipe

I made Sweet Potato Black Beans my go to for weekday lunches, and this recipe shares the simple pantry pairings I rely on.

I found this salad and it quickly became my week day lunch fav. Built around quinoa and sweet potatoes, it somehow balances hearty and bright, and i keep finding excuses to eat it again.

The roasted sweet potatoes bring caramel notes, while the quinoa gives a pleasant nutty chew so you actually feel full not weighed down. I never meant to get obsessed with a salad, but now i riff on it every week, testing tweaks and failing gloriously sometimes.

Trust me, one forkful will make you curious enough to try it again. Quinoa Recipes

Ingredients

• Quinoa: Nutty, protein rich, lots of fiber, makes salad extra hearty and filling
• Sweet potatoes: Sweet, starchy, high in vitamin A and fiber, adds cozy sweetness
• Black beans: Creamy, plant protein and fiber, keeps you full, good for heart
• Avocado: Rich, creamy healthy fats, adds silkiness and balances tangy lime flavors
• Lime: Bright acid, brings zip and balances sweet roasted potato notes
• Olive oil: Smooth mouthfeel, good fats, helps dressing cling to grains and beans
• Cilantro: Fresh herb, citrusy note, lifts flavors but some ppl dislike it
• Cherry tomatoes: Juicy bursts, adds sweet tartness and bright color to salad

Ingredient Quantities

• 1 cup quinoa rinsed
• 2 medium sweet potatoes (about 1 1/2 lb) peeled and cut into 1/2 inch cubes
• 1 (15 oz) can black beans drained and rinsed
• 1 cup corn kernels fresh or frozen
• 1 red bell pepper seeded and diced
• 1/2 small red onion finely chopped
• 1 cup cherry tomatoes halved
• 1 ripe avocado diced
• 1/2 cup fresh cilantro roughly chopped
• 3 tablespoons extra virgin olive oil (divided)
• juice of 2 limes (about 3 tablespoons)
• 2 cloves garlic minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon chili powder
• 1 teaspoon kosher salt plus more to taste
• 1/2 teaspoon black pepper
• 1 tablespoon maple syrup or honey (optional)
• 2 scallions thinly sliced

How to Make this

1. Preheat oven to 425°F and line a baking sheet with foil or parchment. Toss the sweet potato cubes with 2 tablespoons olive oil, the ground cumin, smoked paprika, chili powder and black pepper so they’re evenly coated.

2. Spread the sweet potatoes in a single layer and roast 20 to 25 minutes, flipping once, until browned and tender. If using fresh or thawed corn, add it to the pan for the last 8 to 10 minutes so it gets a little char.

3. While the veg roasts, cook the quinoa: combine the rinsed quinoa, 2 cups water and the 1 teaspoon kosher salt in a small pot. Bring to a boil, reduce to simmer, cover and cook about 15 minutes until water is absorbed. Fluff with a fork and let cool a few minutes.

4. Make the dressing by whisking together the remaining 1 tablespoon olive oil, lime juice (juice of 2 limes), minced garlic, maple syrup or honey if using, and a little black pepper. Taste and add more salt if needed.

5. Drain and rinse the black beans well and place them in a large mixing bowl with the cooled quinoa.

6. Add the roasted sweet potatoes and corn, diced red bell pepper, chopped red onion, and halved cherry tomatoes to the bowl.

7. Pour the dressing over the quinoa mixture and toss gently to combine. Taste and adjust salt, pepper or lime as needed.

8. Fold in the chopped cilantro, sliced scallions and the diced avocado last, so the avocado stays intact and not mushy.

9. Serve warm or chill for later; it keeps well for weekday lunches. Sprinkle extra cilantro or a squeeze of lime before eating if you want.

Equipment Needed

1. Large rimmed baking sheet lined with foil or parchment for roasting
2. Small saucepan with lid for cooking the quinoa
3. Large mixing bowl to combine quinoa beans and veg
4. Measuring cups and spoons for oil spices and liquids
5. Cutting board and sharp chef knife for dicing potatoes peppers onion etc
6. Colander or fine mesh sieve to rinse quinoa and drain beans
7. Spatula or tongs to flip and remove roasted sweet potatoes and corn
8. Whisk or fork to mix the dressing and a fork to fluff the quinoa

FAQ

Roasted Sweet Potato Black Bean Quinoa Salad Recipe Substitutions and Variations

• Sweet potatoes: swap for cubed butternut squash or peeled carrots, use about the same volume. Roast same temp till tender, carrots maybe cook faster so watch ’em.
• Quinoa: use farro, brown rice, or couscous instead. Cook per package and use a similar cooked volume so the salad texture stays balanced.
• Black beans: canned chickpeas, pinto beans, or kidney beans are great substitutes. Drain and rinse, then add the same amount.
• Avocado: for creaminess try diced mango for a sweet contrast, or cucumber for crunch, or stir in a few tablespoons Greek yogurt or about 1/4 cup crumbled feta to mimic that rich mouthfeel.

Pro Tips

1) Make the sweet potato cubes all the same size and dont crowd the pan. Spread them out so they roast instead of steam, and toss them in a tiny sprinkle of cornstarch before oil for extra crispiness. Flip once, not constantly.

2) Rinse the quinoa well, or it can taste bitter. For nuttier flavor toast it quick in a dry skillet before you add water. After cooking let it sit covered 8 to 10 minutes then fluff and spread a bit to cool so the salad doesnt get soggy.

3) Make a little extra dressing and taste as you go. Brighten with a touch more lime or a pinch of salt if it tastes flat. If you plan to meal prep keep the avocado and some dressing separate so the avocado wont brown and the salad wont get mushy.

4) Dry the canned beans on a towel or give them a quick sauté with a pinch of smoked paprika and salt to deepen their flavor. Also add something crunchy at the end like toasted pepitas or tortilla strips, it makes the texture way more interesting.

Roasted Sweet Potato Black Bean Quinoa Salad Recipe

Recipe by Noel Matthews

0.0 from 0 votes

I made Sweet Potato Black Beans my go to for weekday lunches, and this recipe shares the simple pantry pairings I rely on.

Pin

Servings

4

servings

Calories

615

kcal

Equipment: 1. Large rimmed baking sheet lined with foil or parchment for roasting
2. Small saucepan with lid for cooking the quinoa
3. Large mixing bowl to combine quinoa beans and veg
4. Measuring cups and spoons for oil spices and liquids
5. Cutting board and sharp chef knife for dicing potatoes peppers onion etc
6. Colander or fine mesh sieve to rinse quinoa and drain beans
7. Spatula or tongs to flip and remove roasted sweet potatoes and corn
8. Whisk or fork to mix the dressing and a fork to fluff the quinoa

Ingredients

• 1 cup quinoa rinsed

• 2 medium sweet potatoes (about 1 1/2 lb) peeled and cut into 1/2 inch cubes

• 1 (15 oz) can black beans drained and rinsed

• 1 cup corn kernels fresh or frozen

• 1 red bell pepper seeded and diced

• 1/2 small red onion finely chopped

• 1 cup cherry tomatoes halved

• 1 ripe avocado diced

• 1/2 cup fresh cilantro roughly chopped

• 3 tablespoons extra virgin olive oil (divided)

• juice of 2 limes (about 3 tablespoons)

• 2 cloves garlic minced

• 1 teaspoon ground cumin

• 1 teaspoon smoked paprika

• 1/2 teaspoon chili powder

• 1 teaspoon kosher salt plus more to taste

• 1/2 teaspoon black pepper

• 1 tablespoon maple syrup or honey (optional)

• 2 scallions thinly sliced

Directions

• Preheat oven to 425°F and line a baking sheet with foil or parchment. Toss the sweet potato cubes with 2 tablespoons olive oil, the ground cumin, smoked paprika, chili powder and black pepper so they’re evenly coated.
• Spread the sweet potatoes in a single layer and roast 20 to 25 minutes, flipping once, until browned and tender. If using fresh or thawed corn, add it to the pan for the last 8 to 10 minutes so it gets a little char.
• While the veg roasts, cook the quinoa: combine the rinsed quinoa, 2 cups water and the 1 teaspoon kosher salt in a small pot. Bring to a boil, reduce to simmer, cover and cook about 15 minutes until water is absorbed. Fluff with a fork and let cool a few minutes.
• Make the dressing by whisking together the remaining 1 tablespoon olive oil, lime juice (juice of 2 limes), minced garlic, maple syrup or honey if using, and a little black pepper. Taste and add more salt if needed.
• Drain and rinse the black beans well and place them in a large mixing bowl with the cooled quinoa.
• Add the roasted sweet potatoes and corn, diced red bell pepper, chopped red onion, and halved cherry tomatoes to the bowl.
• Pour the dressing over the quinoa mixture and toss gently to combine. Taste and adjust salt, pepper or lime as needed.
• Fold in the chopped cilantro, sliced scallions and the diced avocado last, so the avocado stays intact and not mushy.
• Serve warm or chill for later; it keeps well for weekday lunches. Sprinkle extra cilantro or a squeeze of lime before eating if you want.

Notes

• Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

• Serving Size: 618g
• Total number of serves: 4
• Calories: 615kcal
• Fat: 21.5g
• Saturated Fat: 2.5g
• Trans Fat: 0g
• Polyunsaturated: 1.5g
• Monounsaturated: 9.8g
• Cholesterol: 0mg
• Sodium: 300mg
• Potassium: 1722mg
• Carbohydrates: 106.5g
• Fiber: 21.8g
• Sugar: 11g
• Protein: 18g
• Vitamin A: 12500IU
• Vitamin C: 66.5mg
• Calcium: 75mg
• Iron: 2.5mg