Roasted Sweet Potato and Black Bean Quinoa Salad

Name: Roasted Sweet Potato and Black Bean Quinoa Salad
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Cuisine: American
Ingredients: 1 cup quinoa, rinsed; 2 cups water or vegetable broth; 2 large sweet potatoes, peeled and cubed; 2 tablespoons olive oil; 1 can (15 ounces) black beans, rinsed and drained; 1/2 cup fresh cilantro, chopped; 1/4 cup lime juice; 2 tablespoons olive oil for the dressing; 1 teaspoon ground cumin; Salt and pepper to taste

A colorful and hearty salad that brings together roasted sweet potatoes and protein packed beans for a satisfying meal.

By Recipes By Nani· 🌍 American· July 20, 2026

Roasted Sweet Potato and Black Bean Quinoa Salad

recipesbynani.com

Prep

15 minutes

Cook

25 minutes

Total

40 minutes

Serves

This quinoa salad is one of my favorite go to recipes when I need something healthy but filling. The sweetness of the roasted potatoes pairs perfectly with the earthy black beans, making every bite feel like a treat.

I love making a big batch of this at the start of the week. It stays fresh in the fridge for a few days, and the flavors actually get even better as they sit in the dressing.

🧺 Ingredients

1 cup quinoa, rinsed
2 cups water or vegetable broth
2 large sweet potatoes, peeled and cubed
2 tablespoons olive oil
1 can (15 ounces) black beans, rinsed and drained
1/2 cup fresh cilantro, chopped
1/4 cup lime juice
2 tablespoons olive oil for the dressing
1 teaspoon ground cumin
Salt and pepper to taste

👩‍🍳Instructions

1
Preheat your oven to 400 degrees Fahrenheit.
2
Toss the cubed sweet potatoes with 2 tablespoons of olive oil, salt, and pepper on a baking sheet.
3
Roast the sweet potatoes for about 20 to 25 minutes until they are tender and golden brown.
4
While the potatoes roast, bring the water or broth to a boil in a medium pot.
5
Add the quinoa, reduce the heat to low, cover, and simmer for 15 minutes or until the water is absorbed.
6
In a small bowl, whisk together the lime juice, 2 tablespoons of olive oil, cumin, and a pinch of salt and pepper to make the dressing.
7
In a large bowl, combine the cooked quinoa, roasted sweet potatoes, and black beans.
8
Pour the dressing over the salad and toss gently to combine.
9
Stir in the fresh cilantro before serving.

💡 Tips

Store any leftovers in an airtight container in the refrigerator for up to three days. This salad is delicious served warm right after mixing, or chilled as a refreshing cold lunch the next day.

#healthy #vegetarian #gluten free #high protein #vegan

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