Roasted Sweet Potato Black Bean Quinoa Salad – A Hearty, Wholesome Bowl

This Roasted Sweet Potato Black Bean Quinoa Salad is a vibrant, protein-packed dish bursting with flavor and color. It combines tender roasted sweet potatoes, fluffy quinoa, creamy black beans, and crisp veggies, all tied together with a bright, zesty dressing.

Perfect as a make-ahead lunch, light dinner, or colorful side dish, it’s as satisfying as it is nourishing. Whether you’re eating it warm or chilled, every bite delivers a delicious mix of sweet, savory, and tangy notes.

Why You’ll Love This Recipe

Nutrient-Packed: Protein, fiber, and vitamins in every bite.
Meal-Prep Friendly: Stays fresh in the fridge for days.
Naturally Gluten-Free: Great for a variety of diets.
Flavor Explosion: Sweet potatoes, black beans, and a citrus dressing—delicious harmony.

Ingredients

For the Salad:

• 2 medium sweet potatoes, peeled and diced
• 1 tbsp olive oil
• 1 tsp smoked paprika
• ½ tsp ground cumin
• Salt and pepper, to taste
• 1 cup quinoa, rinsed
• 2 cups vegetable broth (or water)
• 1 can (15 oz) black beans, drained and rinsed
• 1 red bell pepper, diced
• ½ small red onion, finely chopped
• ¼ cup fresh cilantro, chopped

For the Dressing:

• 3 tbsp olive oil
• Juice of 2 limes
• 1 tbsp honey (or maple syrup for vegan)
• 1 tsp Dijon mustard
• 1 small garlic clove, minced
• Salt and pepper, to taste

Instructions

1. Roast the Sweet Potatoes
Preheat oven to 400°F (200°C). Toss sweet potato cubes with olive oil, smoked paprika, cumin, salt, and pepper. Spread evenly on a baking sheet and roast for 20–25 minutes, flipping halfway, until tender and lightly caramelized.

2. Cook the Quinoa
While the sweet potatoes roast, combine quinoa and vegetable broth in a medium pot. Bring to a boil, reduce heat, cover, and simmer for 15 minutes or until liquid is absorbed. Fluff with a fork and let cool slightly.

3. Make the Dressing
In a small bowl or jar, whisk together olive oil, lime juice, honey (or maple syrup), Dijon mustard, garlic, salt, and pepper until emulsified.

4. Assemble the Salad
In a large bowl, combine quinoa, roasted sweet potatoes, black beans, bell pepper, red onion, and cilantro. Pour over the dressing and toss gently to coat.

5. Serve
Enjoy warm or refrigerate for at least 30 minutes to let flavors meld before serving chilled.

Nutritional Information

Calories: 285
Carbohydrates: 42g
Fat: 9g
Protein: 9g
Fiber: 8g

Tips for Success

• Batch Roast: Make extra sweet potatoes for easy meal-prep add-ins.
• Add Crunch: Top with pumpkin seeds or toasted almonds for texture.
• Extra Flavor: Add a pinch of chili flakes to the dressing for a little heat.
• Storage: Keeps well in an airtight container for up to 4 days.

Why This Recipe Works

The combination of hearty quinoa, creamy black beans, and sweet roasted potatoes creates a satisfying base, while the citrus dressing lifts everything with a fresh, tangy brightness. It’s balanced, nourishing, and absolutely crave-worthy—proof that healthy eating can be full of flavor.