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
Scale
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
