Sweet Potato Quinoa Salad Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- Toss with dressing: Drizzle the prepared dressing over the salad ingredients and toss gently but thoroughly to combine all the flavors.
- 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
Find it online: https://mixitwitjoe.com/sweet-potato-quinoa-salad-recipe/
