Description
A delightful and nutritious salad featuring roasted sweet potatoes, black beans, and quinoa, perfect for any meal.
Ingredients
Scale
- 1 ½ lbs sweet potatoes
- 2 tablespoons olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon ground cumin
- 2 cups cooked quinoa
- 15 oz. can black beans, rinsed and drained
- 15 oz. can whole kernel corn, rinsed and drained
- 1 small red onion, chopped
- 4 tablespoons olive oil (for dressing)
- 3 tablespoons lime juice
- ¼ teaspoon ground cumin (for dressing)
- ¼ teaspoon kosher salt (for dressing)
- ¼ teaspoon ground paprika (for dressing)
- ¼ teaspoon black pepper or chili powder (for dressing)
- 1 teaspoon minced garlic (for dressing)
- ½ teaspoon Tajin seasoning (optional)
Instructions
- Preheat oven to 400℉. Line a large baking sheet with parchment paper.
- Peel sweet potatoes. Slice into ½” thick disks and cut each into 4 or 6 pieces.
- Drizzle olive oil over potatoes. Season with salt, pepper, and cumin. Toss gently to coat.
- Roast for 20 to 23 minutes. Remove from oven and cool.
- In a large salad bowl, combine corn, black beans, chopped red onion, quinoa, and potatoes.
- In a small bowl or measuring cup, whisk together all the dressing ingredients. Pour over salad and gently toss.
- Serve right away or cover with saran wrap and store in fridge for up to 4 days.
Notes
- For added flavor, consider adding avocado or cilantro.
- This salad can be made in advance and stored in the refrigerator.
- Tajin seasoning is optional but recommended for extra zest.
- Prep Time: 15 minutes
- Cook Time: 23 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 360
- Sugar: 4g
- Sodium: 220mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10.5g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg