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A close-up shot of the healthy quinoa salad, showing the texture of the fluffy quinoa, roasted sweet potatoes, and black beans.

Roasted Sweet Potato Black Bean Quinoa Salad with Lime Dressing

A vibrant, nutrient-packed Roasted Sweet Potato Black Bean Quinoa Salad featuring caramelized sweet potatoes, hearty black beans, fluffy quinoa, and a zesty lime dressing. Perfect for a healthy lunch, dinner, or meal prep.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Lunch, Main Course, Salad, Side Dish
Cuisine: American, Southwestern
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

For the Salad
  • 1 cup quinoa, rinsed any color
  • 2 cups water or vegetable broth
  • 2 large sweet potatoes peeled and diced into ½-inch cubes
  • 1 tbsp olive oil
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 1/2 tsp chili powder
  • 1 can (15 oz) black beans rinsed and drained
  • 1 cup corn frozen, fresh, or canned
  • 1/2 cup red onion finely chopped
  • 1/2 cup fresh cilantro chopped
  • 1 avocado diced
For the Zesty Lime Dressing
  • 1/3 cup extra virgin olive oil
  • 1/4 cup lime juice freshly squeezed
  • 1 tbsp maple syrup
  • 1 clove garlic minced
  • 1/2 tsp salt or to taste
  • 1/4 tsp black pepper or to taste

Equipment

  • 1 Baking Sheet
  • 1 Large Mixing Bowl
  • 1 Saucepan

Method
 

  1. Cook the Quinoa: In a medium saucepan, combine the rinsed quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed. Fluff with a fork and set aside to cool.
  2. Roast the Sweet Potatoes: Preheat oven to 400°F (200°C). On a large baking sheet, toss the diced sweet potatoes with 1 tbsp olive oil, smoked paprika, cumin, chili powder, salt, and pepper. Spread in a single layer and roast for 20-25 minutes, until tender and caramelized. Let cool slightly.
  3. Prepare the Dressing: In a small jar or bowl, combine all dressing ingredients: olive oil, lime juice, maple syrup, minced garlic, salt, and pepper. Whisk or shake until well combined.
  4. Assemble the Salad: In a large bowl, combine the cooled quinoa, roasted sweet potatoes, black beans, corn, and red onion. Pour the dressing over the top and toss to combine. Gently fold in the fresh cilantro and diced avocado just before serving.

Notes

Meal Prep Tip: Store the salad and dressing separately in the refrigerator. Wait to add the avocado until just before serving to prevent browning.
Storage: Leftovers can be stored in an airtight container in the fridge for up to 4 days.