Introduction

This Sweet Potato Quinoa Salad is a vibrant and nutritious dish perfect for a light lunch or a healthy side. Roasted sweet potatoes, protein-packed quinoa, and a zesty lime dressing come together to create a satisfying flavor combination. It’s easy to make and full of wholesome ingredients.

A close-up view of a white bowl filled with a colorful quinoa salad. The bottom layer is light, fluffy quinoa grains in a pale beige color. Scattered throughout are bright orange sweet potato cubes, soft green avocado chunks, and black beans adding a dark contrast. Thin, cream-colored almond slices are sprinkled on top, along with small bits of fresh green cilantro leaves. There are also some dark red dried cranberries adding pops of color. A lime wedge peeks from the side of the bowl. The bowl sits on a white marbled surface with a black and white striped cloth nearby. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ½ lb sweet potatoes, peeled and cubed into ½ inch pieces
2 tablespoons olive oil (for roasting)
¾ teaspoon paprika
¾ teaspoon ground cumin
½ teaspoon salt
½ teaspoon ground black pepper
2 cups cooked quinoa
1 cup canned black beans, drained and rinsed
1 medium avocado, chopped
⅓ cup dried cranberries
⅓ cup slivered almonds
2 tablespoons fresh cilantro, chopped
¼ cup olive oil (for dressing)
2 tablespoons lime juice
1 tablespoon maple syrup
2 teaspoons minced garlic
½ teaspoon salt (for dressing)
½ teaspoon ground black pepper (for dressing)

Instructions

Step 1: Preheat the oven to 400 degrees F. Line a baking tray with parchment paper and set aside.
Step 2: Place the sweet potato cubes in a large bowl. Drizzle with 2 tablespoons olive oil, then add paprika, cumin, salt, and pepper. Toss well to coat evenly.
Step 3: Spread the seasoned sweet potatoes in a single layer on the prepared baking tray. Roast for 18-20 minutes until tender and lightly browned. Let them cool once done.
Step 4: While sweet potatoes cool, prepare the dressing by whisking together ¼ cup olive oil, lime juice, maple syrup, minced garlic, salt, and pepper in a small bowl. Set aside.
Step 5: In a large bowl, combine the roasted sweet potatoes, cooked quinoa, black beans, chopped avocado, dried cranberries, slivered almonds, and chopped cilantro.
Step 6: Pour the dressing over the salad and toss gently to combine all ingredients. Serve with extra dressing on the side if desired.

Tips & Variations

For extra crunch, toast the slivered almonds lightly before adding them to the salad.
Swap dried cranberries for raisins or chopped dried apricots for a different sweet note.
Add a handful of fresh spinach or arugula for more greens and a peppery flavor.
Use lime zest in the dressing to enhance the citrus flavor.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. Keep the dressing separate if possible to maintain freshness. When ready to eat, toss again and enjoy cold or at room temperature. The salad can be gently reheated, but avocado is best added fresh.

How to Serve

A close-up view of a spoonful of quinoa salad lifted above a white bowl filled with the same salad. The salad has distinct layers of small, round, light beige quinoa grains mixed with bright orange roasted sweet potato cubes, green avocado chunks, dark dried cranberries, and fresh green cilantro leaves. The spoon showcases the quinoa's fluffy texture with visible spirals, along with a piece of dried cranberry and a bit of cilantro on top. In the bowl beneath, the same colorful ingredients appear layered, with lime wedges resting on the side. The whole scene is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of beans instead of black beans?

Yes, you can substitute black beans with chickpeas, kidney beans, or any other beans you prefer. Just make sure they are drained and rinsed.

Is it okay to use raw sweet potatoes instead of roasting?

Roasting is recommended as it softens the sweet potatoes and brings out their natural sweetness. Raw sweet potatoes would be too firm and crunchy for this salad.