Elevate your meal with this delicious Roasted Sweet Potato Salad! Packed with quinoa, black beans, and fresh veggies, it's healthy and bursting with flavor. Simple to make, it will be a hit at any gathering! Follow our step-by-step instructions to create this vibrant dish in just 45 minutes.
2 large sweet potatoes, peeled and diced into bite-sized cubes
1 tablespoon olive oil
1 teaspoon smoked paprika
Salt and pepper to taste
1 cup quinoa, thoroughly rinsed under cold water
2 cups vegetable broth (or water)
1 cup black beans, rinsed and drained
1 red bell pepper, diced
1 cup corn kernels (can be fresh, frozen, or canned)
1 ripe avocado, diced
1/4 cup fresh cilantro, finely chopped
Juice of 1 lime
1 tablespoon honey or agave syrup (your choice for sweetness)
Optional: Crumbled feta cheese for a flavorful topping
![- 2 large sweet potatoes, peeled and diced into bite-sized cubes - 1 tablespoon olive oil - 1 teaspoon smoked paprika - Salt and pepper to taste - 1 cup quinoa, thoroughly rinsed under cold water - 2 cups vegetable broth (or water) - 1 cup black beans, rinsed and drained - 1 red bell pepper, diced - 1 cup corn kernels (can be fresh, frozen, or canned) - 1 ripe avocado, diced - 1/4 cup fresh cilantro, finely chopped - Juice of 1 lime - 1 tablespoon honey or agave syrup - Optional: Crumbled feta cheese for a flavorful topping You can change some ingredients if needed. For a lighter option, use less olive oil. Try using lime juice instead of honey for a fresh kick. If you don’t have black beans, chickpeas work well too. Want to skip quinoa? Try using farro or brown rice. For a vegan option, leave out the feta or use vegan cheese. This salad is packed with nutrients. Sweet potatoes give you vitamins A and C, which are great for your skin and eyes. Quinoa adds protein and fiber, helping you feel full longer. Black beans provide more protein and iron, which is important for your blood. Avocado brings healthy fats, which can help keep your heart healthy. This dish is not only tasty but also good for your body. Start by peeling the sweet potatoes. Then, dice them into bite-sized cubes. This helps them cook evenly. Place the diced sweet potatoes in a large bowl. Add olive oil, smoked paprika, salt, and pepper. Toss the cubes well to coat them with the oil and spices. This step adds great flavor to your salad. Now, preheat your oven to 400°F (200°C). Spread the seasoned sweet potatoes on a baking sheet in a single layer. Roast them for 25-30 minutes. Make sure to flip them halfway through. This will help them cook evenly and get that nice golden color. They should be tender when done. While the sweet potatoes roast, it’s time to cook the quinoa. In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring it to a boil over medium heat. Once boiling, lower the heat to a simmer. Cover the pot and let it cook for about 15 minutes. When the liquid is gone, fluff the quinoa with a fork. It should be light and fluffy, ready to mix into your salad. Follow the [Full Recipe] for a complete guide to making this delicious salad! Start by gathering your ingredients. First, mix the cooked quinoa, black beans, diced red bell pepper, and corn in a large bowl. Next, add the roasted sweet potatoes. Make sure they are still warm for the best flavor. The warm sweet potatoes will blend well with the other ingredients. This mix creates a colorful and tasty base for your salad. In a small bowl, whisk together the lime juice and honey or agave syrup. This dressing is simple but full of flavor. It adds a nice zing to the salad. Taste it to see if you want more sweetness. If you do, add a bit more honey or agave. A good dressing can make all the difference in your dish. Now, pour the dressing over the salad mix. Gently toss everything together so that the dressing coats each piece. Be careful not to mash the avocado when you add it later. After this, fold in the diced avocado and chopped cilantro. These fresh ingredients add a nice touch and brighten the flavors. Finally, taste your salad and adjust the seasoning with salt and pepper if needed. If you want, sprinkle crumbled feta cheese on top for extra flavor. Enjoy your Roasted Sweet Potato Salad, a dish that is both flavorful and nutritious! For the full recipe, check the [Full Recipe]. {{image_4}} When making roasted sweet potato salad, you want flavors that blend well. Here are some great pairings: - Spices: Use smoked paprika for warmth. Cumin adds earthiness, while chili powder gives heat. - Fruits: Apples or oranges can add a touch of sweetness. Dried cranberries also work well. - Nuts and Seeds: Adding pumpkin seeds or walnuts gives a nice crunch. They also add healthy fats. - Cheese: Feta cheese offers a salty contrast. Goat cheese is creamy and tangy, a great choice too. Roasting sweet potatoes is key for flavor. Here are some tips: - Cut Evenly: Dice sweet potatoes into uniform cubes for even cooking. - Use High Heat: Roasting at 400°F (200°C) helps caramelize the sugars. This brings out a deep, rich flavor. - Stir Occasionally: Flip sweet potatoes halfway through roasting. This ensures they brown nicely on all sides. - Cook Quinoa Right: Rinse quinoa well to remove bitterness. Cook it in vegetable broth for added flavor. Making your salad look good is just as fun as eating it. Here are some ideas: - Layering: Start with a base of quinoa. Then, add your roasted sweet potatoes and other veggies on top. - Garnishes: Add fresh cilantro for color. Lime wedges on the side give a fresh look and flavor. - Serving Bowl: Use a large, shallow bowl. This lets each layer show off its colors and textures. - Serving: For a family meal, serve the salad in the center of the table. This invites everyone to dig in. You can easily make this salad vegan. Simply skip the optional feta cheese. The salad stays tasty with the sweet potatoes, quinoa, and black beans. You can add more veggies, like spinach or kale, for extra nutrients. If you want more crunch, try adding nuts or seeds. Sunflower seeds or chopped walnuts work great here. To boost protein, you can add cooked chicken or shrimp. Grilled tofu is another great choice for a plant-based option. You can also use chickpeas or lentils for extra protein and flavor. These additions make the salad more filling. Each option pairs well with the sweet potatoes and dressing. If you want to switch up the dressing, try using tahini or a balsamic vinaigrette. A lemon-herb dressing can also brighten the flavors. Mix olive oil, vinegar, and herbs for a quick homemade option. Each dressing will give a new twist to the salad. Explore different flavors to find your favorite. For the full recipe, check out the details above! To store leftovers, let the salad cool first. Place it in an airtight container. You can keep it in the fridge for up to three days. If you don't want the avocado to brown, add it fresh when serving. This keeps your salad looking bright and fresh. I like to serve this salad chilled or at room temperature. This keeps the flavors bright. For a more appealing look, use a large bowl. Garnish with extra cilantro and lime wedges around the edges. This adds color and a fresh touch. You can also add crumbled feta just before serving for a tasty finish. This salad is perfect for meal prep. You can make it ahead of time for easy lunches. Prep the sweet potatoes and quinoa on the weekend. Store them separately in the fridge. Assemble the salad when you're ready to eat. This keeps everything fresh and tasty. If you want to switch things up, consider adding other veggies or proteins. You can check the Full Recipe for more ideas! Yes, you can make this salad ahead of time. I often prepare it a few hours before serving. Just keep the dressing separate until you are ready to eat. This way, the salad stays fresh and crisp. Store the salad in the fridge in an airtight container. This keeps the flavors bright and the texture nice. If you don't have quinoa, you can use rice or farro. Both options work well in this dish. You can even try couscous or bulgur for a fun twist. Each grain adds its own flavor and texture, so feel free to experiment. Just remember to adjust cooking times based on your substitute. Yes, this recipe is gluten-free. Sweet potatoes, beans, and quinoa are all gluten-free ingredients. You can enjoy this salad without worry if you follow a gluten-free diet. Always check any packaged ingredients, like vegetable broth, to ensure they are gluten-free. For the full recipe, check out the Roasted Sweet Potato Salad section above. Enjoy! This blog post covered everything you need for a tasty salad. We explored the ingredients, substitutions, and nutritional facts. You learned how to prep and roast sweet potatoes and cook quinoa. Mixing ingredients and making the dressing was fun. Tips for flavor and presentation added flair. We also shared vegan options and storage tips. In the end, this salad is easy, healthy, and versatile. You can enjoy it anytime!](https://blissfulmeal.com/wp-content/uploads/2025/06/ea5668ff-efec-4c56-a803-cd0984273557-300x300.webp)