Roasted Sweet Potato Quinoa Salad Recipe
Introduction
This Roasted Sweet Potato Quinoa Salad is a vibrant and wholesome meal packed with flavors and textures. Roasted sweet potatoes add warmth and sweetness, while black beans and quinoa provide protein, making it a perfect nutritious dish for any time of day.
Ingredients
- 3 small/medium sweet potatoes (scrubbed and peeled, cut into 1/2-inch chunks)
- 1 red onion (chopped)
- 2 tablespoons extra virgin olive oil (divided)
- 1 teaspoon ground chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt
- 2 cups cooked quinoa
- 1 can (15 ounces) reduced sodium black beans (rinsed and drained)
- 1 large bell pepper (cored and diced)
- 1/4 cup freshly chopped cilantro
- 3 tablespoons fresh lime juice
- 3 tablespoons extra virgin olive oil
- 2 tablespoons pure maple syrup (or honey or light agave nectar)
- 1 clove garlic (minced)
Instructions
- Step 1: Preheat the oven to 400°F. Toss the sweet potatoes with 1 tablespoon of olive oil, chili powder, smoked paprika, and 1/2 teaspoon kosher salt on a baking sheet. Spread them out evenly and roast for 25 minutes until tender and slightly caramelized.
- Step 2: While the sweet potatoes roast, cook the quinoa. Rinse 2 cups of quinoa under cold water, then simmer it in water in a saucepan for about 15 minutes or until fluffy. Drain any excess water and set aside to cool.
- Step 3: Prepare the dressing by whisking together 3 tablespoons olive oil, lime juice, maple syrup, and minced garlic in a small bowl until smooth.
- Step 4: In a large bowl, combine the cooked quinoa, roasted sweet potatoes, chopped red onion, black beans, diced bell pepper, and cilantro. Pour the dressing over the salad.
- Step 5: Toss everything gently to combine all the flavors. Cover the bowl and chill the salad for at least 20 minutes before serving. You can serve it warm if preferred for a comforting meal.
Tips & Variations
- For extra crunch, add toasted pumpkin seeds or chopped nuts before serving.
- Swap black beans with chickpeas or kidney beans for variety.
- Add diced avocado just before serving for creaminess.
- Use smoked sea salt instead of kosher salt for a deeper smoky flavor.
- If you prefer, roast the bell pepper along with the sweet potatoes for a sweeter taste.
Storage
Store the salad in an airtight container in the refrigerator for up to 3 days. It’s best enjoyed chilled or at room temperature. If you want to serve it warm, reheat gently in a microwave or on the stove, adding a splash of water or olive oil to refresh the texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this salad ahead of time?
Yes, this salad tastes even better after resting for a few hours to allow flavors to meld. Just keep it covered in the refrigerator and toss again before serving.
Is this salad gluten-free and vegan?
Absolutely. All ingredients are naturally gluten-free and vegan, making this salad suitable for a wide range of dietary preferences.
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Roasted Sweet Potato Quinoa Salad Recipe
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A vibrant and nutritious Roasted Sweet Potato Quinoa Salad combining roasted spiced sweet potatoes, fluffy quinoa, black beans, colorful bell peppers, and a zesty lime dressing. Perfect as a healthy lunch or a hearty side dish, this salad balances wholesome ingredients with a tangy, refreshing dressing.
Ingredients
Roasted Sweet Potatoes
- 3 small/medium sweet potatoes, scrubbed, peeled, cut into 1/2-inch chunks
- 1 red onion, chopped
- 2 tablespoons extra virgin olive oil, divided
- 1 teaspoon ground chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt, divided
Salad Base
- 2 cups cooked quinoa
- 1 can (15 ounces) reduced sodium black beans, rinsed and drained
- 1 large bell pepper, cored and diced
- 1/4 cup freshly chopped cilantro
Dressing
- 3 tablespoons fresh lime juice
- 3 tablespoons extra virgin olive oil
- 2 tablespoons pure maple syrup (or honey or light agave nectar)
- 1 clove garlic, minced
Instructions
- Roast the Potatoes: Preheat your oven to 400°F (200°C). Toss the sweet potato chunks with 1 tablespoon of olive oil, chili powder, smoked paprika, and half a teaspoon of kosher salt until evenly coated. Spread them in a single layer on a baking sheet and roast for 25 minutes, or until tender and caramelized.
- Cook the Quinoa: While the potatoes are roasting, rinse 2 cups of quinoa under cold water. Add it to a saucepan with water (typically a 2:1 water to quinoa ratio), bring to a boil, then reduce to a simmer. Cook for about 15 minutes until the quinoa is fluffy and all the water is absorbed. Remove from heat and let it cool to room temperature.
- Make the Dressing: In a small bowl, whisk together 3 tablespoons of olive oil, fresh lime juice, pure maple syrup, and minced garlic until the mixture is smooth and emulsified. This dressing will add a zesty, slightly sweet flavor to the salad.
- Combine Everything: In a large mixing bowl, combine the cooked quinoa, roasted sweet potatoes, chopped red onions, black beans, diced bell pepper, and chopped cilantro. Pour the dressing over the salad ingredients.
- Toss and Chill: Gently toss all the ingredients together until everything is evenly coated with the dressing. Cover the bowl and chill the salad for at least 20 minutes to allow the flavors to meld. Serve chilled for a refreshing salad or warm if you prefer a comforting dish.
Notes
- To save time, cook the quinoa and roast the sweet potatoes simultaneously.
- You can substitute quinoa with couscous or bulgur if preferred.
- For added protein, consider topping with feta cheese or avocado slices.
- This salad keeps well in the refrigerator for up to 3 days, making it great for meal prep.
- If you like a spicier salad, add a pinch of cayenne pepper to the sweet potatoes before roasting.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Baking
- Cuisine: American
Keywords: roasted sweet potato salad, quinoa salad, healthy salad, vegetarian salad, lime dressing, black bean salad, fall salad
