Sweet Potato Quinoa Black Bean Salad

Name: Sweet Potato Quinoa Black Bean Salad
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6 servings
Ingredients: 1 ¼ pounds sweet potatoes; 1 large red onion; 4 tablespoons extra virgin olive oil; 2 teaspoons ground chili powder; 1 teaspoon smoked paprika; ½ teaspoon kosher salt; 1 ½ cups cooked quinoa; Zest and juice of 2 limes; 2 teaspoons pure maple syrup; 1 clove garlic; 1 can reduced sodium black beans; 1 large bell pepper; ¾ cup Freshly chopped cilantro

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Prep Time
15 mins
Cook Time
15 mins
Total Time
40 mins
Servings
6 servings
Calories
312 kcal
Course
Side Dish, Salad
Cuisine
American

Sweet Potato Quinoa Black Bean Salad

Iris Warren

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Roasted sweet potato quinoa salad with zesty lime dressing and black beans is healthy and filling! Perfect make-ahead salad recipe for lunch.

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Ingredients

Servings

1 ¼ pounds sweet potatoes scrubbed and peeled (about 3 small/medium), cut into 1/2-inch chunks
1 large red onion cut into 1/2-inch chunks
4 tablespoons extra virgin olive oil divided
2 teaspoons ground chili powder
1 teaspoon smoked paprika
½ teaspoon kosher salt
1 ½ cups cooked quinoa from 1/2 cup dry
Zest and juice of 2 limes 3 tablespoons lime juice total
2 teaspoons pure maple syrup or substitute honey or light agave nectar
1 clove garlic minced
1 can reduced sodium black beans (15 ounces), rinsed and drained
1 large bell pepper cored and diced
¾ cup Freshly chopped cilantro

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Instructions

Preheat the oven to 400 degrees F. Place the cubed sweet potatoes and red onion on a large baking sheet. Drizzle with 1 tablespoon olive oil, then sprinkle with the chili powder, smoked paprika, and salt. Toss to coat and spread into a single layer. Bake until the potatoes are just tender, about 25 minutes, turning halfway through. Remove from the oven and set aside.
While the potatoes bake, cook the quinoa (if needed). In a small bowl or large measuring cup, whisk together the remaining 3 tablespoons extra virgin olive oil, lime juice and zest, maple syrup, and garlic (or shake the ingredients together in a mason jar with a tight-fitting lid).
In a large mixing bowl, combine the cooked quinoa, black beans, bell pepper, cilantro, and roasted sweet potatoes and onions. Pour the dressing over the top, then toss to combine. Enjoy warm or at room temperature.

Notes

Store leftovers in the refrigerator for up to five days. If making for a party, you can make and assemble up to 1 day in advance—the recipe tastes its best either day or day after it is made.