This salad is a complete meal in a bowl. It’s naturally vegan and gluten-free, incredibly filling, and full of flavor and texture. The roasted sweet potatoes add a subtle sweetness and crisp edges, while quinoa provides a nutty base and black beans boost the protein. A simple lime vinaigrette ties it all together with brightness. It’s easy to prepare in advance, customizable, and ideal for a healthy meal any day of the week.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Sweet potatoes, peeled and cubed
Olive oil
Ground cumin
Smoked paprika
Salt and pepper
Cooked quinoa
Black beans, drained and rinsed
Red bell pepper, diced
Red onion, finely chopped
Fresh cilantro, chopped
Lime juice
Maple syrup or honey
Garlic, minced
Directions
Preheat the oven to 400°F (200°C).
Toss cubed sweet potatoes with olive oil, cumin, paprika, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes, or until tender and lightly browned, flipping halfway through.
In a small bowl, whisk together lime juice, olive oil, maple syrup or honey, minced garlic, salt, and pepper to make the dressing.
In a large bowl, combine cooked quinoa, black beans, roasted sweet potatoes, bell pepper, red onion, and chopped cilantro.
Pour the dressing over the salad and toss to combine.
Taste and adjust seasoning if needed. Serve warm or chilled.
Servings and timing
This recipe serves 4–6 people. Prep time: 15 minutes Cook time: 30 minutes Total time: 45 minutes
Variations
Add avocado for creaminess.
Mix in spinach or kale for extra greens.
Use chickpeas instead of black beans for a different flavor.
Add a sprinkle of feta or cotija cheese if not keeping it vegan.
Spice it up with a diced jalapeño or a drizzle of hot sauce.
Storage/Reheating
Store the salad in an airtight container in the refrigerator for up to 4 days. It can be enjoyed cold or reheated gently in the microwave. If adding avocado, add it just before serving to keep it fresh. The salad is excellent for meal prep and packed lunches.
FAQs
Is this salad served warm or cold?
It can be enjoyed either way. It’s delicious warm just after making, and also great chilled.
Can I make it ahead of time?
Yes, it stores well and can be made a day or two in advance.
Is quinoa gluten-free?
Yes, quinoa is naturally gluten-free, making this salad a great option for gluten-free diets.
How do I cook quinoa?
Rinse 1 cup of quinoa, then cook with 2 cups of water. Simmer for about 15 minutes, then let sit covered for 5 minutes before fluffing.
Can I use canned sweet potatoes?
Fresh is best for roasting, but canned could be used in a pinch, though the texture will be much softer.
How long does the salad last in the fridge?
It stays fresh for up to 4 days when stored properly.
What protein can I add?
Grilled chicken, tofu, or tempeh are great additions if you want more protein.
Can I freeze this salad?
It’s not recommended to freeze due to the texture of the sweet potatoes and fresh veggies.
What other dressings work well?
A chipotle-lime dressing or tahini-lemon sauce would also complement the flavors well.
Is this salad vegan?
Yes, as long as you use maple syrup instead of honey in the dressing and skip any optional cheese.
Conclusion
Roasted sweet potato quinoa black bean salad is a flavorful, filling, and nutrient-dense dish that’s perfect for any meal. It’s easy to make, customizable, and ideal for plant-based eaters or anyone looking for a healthy, satisfying salad. With its bold colors, balanced flavors, and hearty texture, this salad is sure to become a staple in your kitchen.
