Roasted Sweet Potato Quinoa Salad

Name: Roasted Sweet Potato Quinoa Salad
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 3 small/medium sweet potatoes ((scrubbed and peeled, cut into 1/2-inch chunks)); 1 red onion ((chopped)); 2 tablespoons extra virgin olive oil ((divided)); 1 teaspoon ground chili powder; 1 teaspoon smoked paprika; 1 teaspoon kosher salt; 2 cups cooked quinoa; 1 can (15 ounces) reduced sodium black beans ((rinsed and drained)); 1 large bell pepper ((cored and diced)); 1/4 cup freshly chopped cilantro; 3 tablespoons fresh lime juice; 3 tablespoons extra virgin olive oil; 2 tablespoons pure maple syrup (or honey or light agave nectar); 1 clove garlic ((minced))

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Have you ever tasted a dish that feels cozy and zesty at once? That’s how I think about this roasted sweet potato quinoa salad! It’s colorful, fun, and flavorful in each bite.

You get a perfect mix of texture—soft sweet potatoes, fluffy quinoa, snappy peppers, and creamy black beans.

Plus, the lime dressing is so fresh that you’ll want to drizzle it on everything. If you want a salad that feels like a smile, you’ve found it!

Why You’ll Love This Sweet Potato Salad?

Every bite is vibrant, hearty, and totally satisfying for your belly.
The salad will be your new go-to meal prep dish, making busy days easier.
Lime dressing brings the whole salad together for a zesty kick.
It’s packed full of healthy ingredients and bold, smoky flavors.
You’ll impress your friends since it always looks pretty and colorful.

Ingredients You’ll Need

Roasted Sweet potatoes: I love their earthy sweetness mixed with all the bold flavors here.
Red onion: You can chop this….It adds sharp, crisp zing with every bite.
Extra virgin olive oil: Use this for roasting and in your zesty dressing.
Ground chili powder: Adds warmth and a tiny bit of heat to every bite.
Smoked paprika: Brings that rich, smoky flair I always crave in salads.
Kosher salt: Don’t skip it; salt brings natural, bright flavor to your veggies.
Cooked quinoa: You get a fluffy texture for the perfect, hearty salad base.
Black beans: Creamy beans add protein and keep the salad rich.
Large bell pepper: A burst of color, crispness, and a little natural sweetness for balance.
Freshly chopped cilantro: Just the right hint of herby, green flavor throughout.
Lime dressing: This fresh, sweet, garlicky mix pops with every bite and ties everything together.

How to Make Sweet Potato Quinoa Salad?

Ready for a bright, filling salad that’s easy to toss together? Here are a few simple steps to make it!

Step 1: Roast the sweet potatoes. Toss potatoes with olive oil, chili, paprika, and salt. Bake on a sheet at 425°F for 25 minutes, flipping halfway through.

Step 2: Prepare the quinoa. While the potatoes roast, cook the quinoa in a saucepan with water until it is fluffy, about 15 minutes.

Step 3: Mix the dressing. In a small bowl, whisk olive oil, maple syrup (or honey), lime juice, and minced garlic until all is blended nicely.

Step 4: Toss everything together. In a big bowl, combine roasted vegetables, cooked quinoa, chopped red onion, black beans, bell pepper, cilantro, and lime dressing. Gently toss until coated.

Step 5: Chill or serve right away. Let it chill for 20 minutes if you like cold salad, or dig in warm for cozy comfort.

Tips for the Best Sweet Potato Quinoa Salad

You’ll want every bite to burst with flavor, so check out my best tricks for getting it just right.

Roast your sweet potatoes well; crispy edges add great character to this salad.
Always use fresh lime juice; it makes the dressing sing with bright tang.
Chill the salad before serving; this lets flavors blend together beautifully.
Add the cilantro last to keep it fresh and vibrant for your salad bowl.
Use colorful bell peppers; they give your salad that extra visual pop and crunch.

Variations and Substitutions

Let’s shake things up! Here are some fun swaps or additions you can try anytime you make this salad.

Toss in feta cheese for extra creaminess; it brings a tang you’ll love.
Try avocado chunks for extra creaminess and a buttery texture in every bite.
Use brown rice or couscous instead of quinoa for a heartier twist.
Swap maple syrup with agave or honey based on your taste preferences.
Try adding corn, spinach, or cherry tomatoes for an even heartier salad.

Make-Ahead and Storage Tips

Prep and keep everything separate—assemble just before serving for the freshest flavor.
Store leftover salad in an airtight container in your fridge for up to 4 days.
I don’t recommend freezing due to texture changes in roasted veggies and quinoa.
You can double the recipe and keep the dressing separate to stay fresh all week for batch prep.
This salad is sturdy for packed lunches—keep the dressing on the side until ready to eat.

What to Serve with Roasted Sweet Potato Quinoa Salad?

Looking for the perfect way to round out your meal? Don’t stress—here are some of my favorite delicious pairings:

Grilled chicken: Juicy grilled chicken goes perfectly with the heartiness of this salad.
Toasted pita: Crunchy, warm pita bread on the side for a wholesome, simple lunch.
Soups: I love pairing this with tomato or carrot soup for a cozy, complete meal.
Fresh fruit: Juicy slices of orange or pineapple are a refreshing treat alongside the salad.
Roasted salmon: Oven-baked salmon fillets bring extra protein and flavor to this meal in minutes.

Frequently Asked Questions

Yes, you can make everything—keep the dressing separate until you’re ready to serve. This keeps everything fresh and delicious.

If you use maple syrup instead of honey in the dressing, it’s naturally vegan. This way, every ingredient is plant-based and tasty.

Yes, you can skip the quinoa! Try swapping it with cooked brown rice, couscous, farro, or extra chickpeas for a different but still tasty salad.

Try toasted seeds, nuts, or even a sprinkle of cheese for extra flavor and crunch. The salad’s base is flexible!

Absolutely! This salad is great either way. I love it straight from the fridge, but it’s also delicious when served a bit warm.