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Roasted Sweet Potato Quinoa Salad

Roasted Sweet Potato Quinoa Salad

Sweet potato quinoa salad is cozy, colorful, and filling. You get sweet roasted veggies, fluffy quinoa, and zingy lime dressing for the perfect meal prep or potluck dish.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Salad
Cuisine American
Servings 4
Calories 400 kcal

Equipment

  • Baking Sheet
  • Saucepan
  • Large Mixing Bowl
  • Small Mixing Bowl
  • Whisk

Ingredients
  

For the Salad Base

  • 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

For the Lime Dressing

  • 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)

Instructions
 

  • Roast the Potatoes: Toss sweet potatoes with 1 tbsp olive oil, 1 tsp chili powder, 1 tsp paprika, and 1/2 tsp salt on a baking sheet. Bake for 25 minutes at 400°F.
  • Cook the quinoa: While the sweet potatoes are roasting, cook 2 cups of quinoa in water in a saucepan. Let it simmer until it’s fluffy, about 15 minutes. Then, let it cool.
  • Make the dressing: In a small bowl, whisk together 3 tbsp olive oil, 3 tbsp lime juice, maple syrup, and minced garlic until smooth.
  • Combine everything: In a big bowl, add cooked quinoa, roasted potatoes, red onions, black beans, bell pepper, and cilantro—then pour on the dressing.
  • Toss and chill: Toss salad well, cover, and chill at least 20 minutes so flavors blend and sing together. Serve warm if you like comfort.

Notes

  • Chill time is optional—chilling lets the flavors blend and deepen, making the salad extra tasty. But you can immediately serve it warm for a cozy, comforting bite!
  • Roasting sweet potatoes at high heat ensures crispy edges and soft centers every time.
  • For meal prep, store salad and dressing separately—combine just before eating for maximum fresh flavor.
  • If you want more kick, add a pinch of crushed red pepper or sliced jalapeño.
  • This salad works both as a main dish and a side for any hearty meal.
  • Adding avocado or pumpkin seeds gives this dish creamy or crunchy twists.
  • Leftovers keep well and are extra tasty for lunch the next day.