Sweet Potato Quinoa Salad Recipe

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.

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

1. Step 1: Preheat the oven to 400 degrees F. Line a baking tray with parchment paper and set aside.
2. 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.
3. 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.
4. 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.
5. Step 5: In a large bowl, combine the roasted sweet potatoes, cooked quinoa, black beans, chopped avocado, dried cranberries, slivered almonds, and chopped cilantro.
6. 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

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.

Sweet Potato Quinoa Salad Recipe

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★★★★★

4.8 from 93 reviews

A vibrant and nutritious Sweet Potato Quinoa Salad featuring roasted sweet potatoes, protein-packed quinoa, black beans, creamy avocado, and a zesty lime-maple dressing. This salad combines sweet, savory, and tangy flavors with crunchy almonds and dried cranberries for a wholesome, satisfying meal perfect for lunch or dinner.

• Author: Joe
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Roasting
• Cuisine: American
• Diet: Vegan

Ingredients

Scale 1x2x3x

For Salad

• 1 ½ lb sweet potatoes, peeled and cubed into ½ inch size
• 2 tablespoons olive oil
• ¾ teaspoon paprika
• ¾ teaspoon ground cumin
• ½ teaspoon salt
• ½ teaspoon ground 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

For Dressing

• ¼ cup olive oil
• 2 tablespoons lime juice
• 1 tablespoon maple syrup
• 2 teaspoons minced garlic
• ½ teaspoon salt
• ½ teaspoon ground pepper

Instructions

1. Preheat the oven: Preheat your oven to 400°F (200°C) and line a baking tray with parchment paper to prevent sticking and make cleanup easier.
2. Season the sweet potatoes: In a large bowl, toss the peeled and cubed sweet potatoes with olive oil, paprika, ground cumin, salt, and pepper until all pieces are evenly coated with the spices and oil.
3. Roast the sweet potatoes: Spread the seasoned sweet potatoes in a single layer on the prepared baking tray. Roast in the preheated oven for 18 to 20 minutes until tender and nicely caramelized. Remove from oven and allow to cool slightly.
4. Prepare the dressing: In a small bowl, whisk together olive oil, lime juice, maple syrup, minced garlic, salt, and pepper until well emulsified. Set aside.
5. Assemble the salad: In a large mixing bowl, combine the cooled roasted sweet potatoes, cooked quinoa, black beans, chopped avocado, dried cranberries, slivered almonds, and chopped fresh cilantro.
6. Toss with dressing: Drizzle the prepared dressing over the salad ingredients and toss gently but thoroughly to combine all the flavors.
7. Serve: Serve the salad immediately with extra dressing on the side, or refrigerate for later enjoyment.

Notes

• Ensure the sweet potatoes are cut into uniform ½-inch cubes for even roasting.
• If you prefer, substitute dried cranberries with raisins or chopped dried apricots.
• Make sure quinoa is fully cooked and cooled before adding to prevent mushy texture.
• For a nut-free version, omit the slivered almonds or replace with toasted pumpkin seeds.
• This salad can be served warm or chilled according to preference.

Keywords: Sweet Potato Salad, Quinoa Salad, Roasted Sweet Potatoes, Healthy Salad, Vegan Salad, Gluten-Free Salad, Black Bean Salad