Go Back
- 2 large sweet potatoes, peeled and diced - 1 cup quinoa, rinsed - 1 cup black beans, rinsed and drained - 1 red bell pepper, diced - 1 cup corn kernels (fresh or frozen) - 1 avocado, diced - 1/4 cup fresh cilantro, chopped Sweet potatoes are the star of this dish. Their natural sweetness shines when roasted until golden. Quinoa adds a nice texture and protein boost. Black beans bring fiber and a hearty feel. The red bell pepper and corn add bright colors and crunch. Finally, the creamy avocado ties it all together. - 1 tablespoon olive oil - 1 teaspoon smoked paprika - Salt and pepper to taste - Juice of 1 lime - 1 tablespoon honey or agave syrup - Optional: Feta cheese for topping Seasoning is key to a great salad. Olive oil helps the sweet potatoes roast perfectly. Smoked paprika gives a warm, rich flavor. Lime juice adds a zesty kick and balances the sweetness. Honey or agave syrup enhances the dressing. If you want a tangy finish, sprinkle some feta cheese on top. For the full recipe, check out the details in the article. Preheating the Oven First, you need to preheat your oven to 400°F (200°C). This helps the sweet potatoes roast perfectly. While the oven warms up, you can prepare the sweet potatoes. Tossing with Seasonings In a large bowl, take 2 diced sweet potatoes. Add 1 tablespoon of olive oil, 1 teaspoon of smoked paprika, salt, and pepper to taste. Mix everything well until the sweet potatoes are coated. This step brings out the natural sweetness in the potatoes and adds a nice flavor. Combining Ingredients While the sweet potatoes roast, it's time to cook the quinoa. In a medium saucepan, combine 1 cup of rinsed quinoa with 2 cups of vegetable broth. This adds flavor to the quinoa. Bring it to a boil, then lower the heat to a simmer. Cover the pot and let it cook for about 15 minutes. Fluffing and Finishing After 15 minutes, check if the liquid is absorbed. If it is, remove it from the heat. Use a fork to fluff the quinoa gently. This makes it light and fluffy, perfect for the salad. Combining All Ingredients Once the sweet potatoes are done roasting, combine them in a large bowl with the cooked quinoa, 1 cup of black beans, 1 diced red bell pepper, and 1 cup of corn. Mix them gently to keep everything intact. Adding Dressing and Seasoning In a small bowl, whisk together the juice of 1 lime and 1 tablespoon of honey or agave syrup. Pour this dressing over the salad mixture. Toss everything gently to coat. Finally, fold in 1 diced avocado and 1/4 cup of chopped cilantro. Adjust seasoning with salt and pepper as needed. If you like, sprinkle feta cheese on top. This step creates a colorful and tasty salad. For the full recipe, check the earlier sections! Achieving the Right Texture To get the best sweet potatoes, cut them into even pieces. Aim for about one inch. This helps them cook at the same rate. Toss them well with olive oil and spices. This ensures they roast evenly. Roast them until golden brown and tender. You want a nice caramelized edge. This adds a sweet flavor to your salad. Flavor Enhancements Smoked paprika adds a warm, smoky taste. You can also try cinnamon for warmth. A pinch of cayenne can add a kick. Don’t skip the salt and pepper. They enhance all the flavors in your dish. Avoiding Soggy Quinoa Rinse the quinoa before cooking. This removes bitter saponins. Cook it in vegetable broth instead of water. This gives it a richer taste. Use a 2:1 ratio of broth to quinoa. This helps you get fluffy grains. Using Broth for Added Flavor Using broth instead of water is key. It adds depth to the dish. You can use any broth you like. Vegetable broth works best for this salad. It complements the sweet potatoes and other veggies. Presentation Ideas Present your salad in a large, shallow bowl. This makes it look inviting. Garnish with extra cilantro and lime wedges. This adds color and makes it fresh. Pairing with Other Dishes This salad pairs well with grilled chicken or tofu. You can serve it alongside fish for a light meal. It also works great with a warm soup on a cool day. Enjoy the mix of flavors and textures! {{image_2}} You can add protein to your salad in many ways. Grilled chicken or tofu works well. The chicken adds a hearty touch, while tofu provides a great vegan option. Both soak up flavors nicely. You can also add nuts and seeds for crunch. Almonds, walnuts, or pumpkin seeds add texture and healthy fats. They make the salad more filling and tasty. Feel free to switch the veggies based on what's in season. For example, use butternut squash or zucchini in place of sweet potatoes. This keeps the salad fresh and exciting. You can also substitute ingredients based on your taste. If you don't like black beans, try chickpeas instead. This makes the dish your own. The dressing can change the whole flavor. A vegan cashew cream adds a rich, creamy touch without dairy. It pairs well with the sweet potatoes. You can also try tahini or yogurt dressings. Tahini gives a nutty flavor, while yogurt makes it light and zesty. Both options are delicious and unique. For the full recipe, check out the details above. To keep your roasted sweet potato salad fresh, store it in an airtight container. This helps lock in moisture and flavor. Place it in the fridge right after it cools down. The salad stays good for about 3 to 5 days. The main ingredients have different shelf lives: - Cooked sweet potatoes: 3 to 5 days - Quinoa: up to a week - Black beans: 3 to 5 days If you want to save some salad for later, freezing is a great option. First, let the salad cool completely. Then, pack it into a freezer-safe container or bag. Be sure to remove as much air as possible to avoid freezer burn. The salad can last up to 3 months in the freezer. When you're ready to eat it, thaw the salad in the fridge overnight. This keeps it safe and tasty. To reheat your salad, use the stove or microwave. If you use the stove, warm it gently in a pan over low heat. Stir often to prevent sticking. If you choose the microwave, heat it in short bursts. Stir in between to keep it even. Make sure to keep the texture and flavor intact. If it seems dry, add a splash of lime juice or olive oil to bring it back to life. Enjoy your vibrant and flavorful dish! Yes, you can make this salad ahead of time. It tastes great when chilled. To prepare, cook the sweet potatoes and quinoa first. Allow them to cool before mixing with other ingredients. Store the salad in an airtight container. Keep the avocado and dressing separate until serving. This way, the salad stays fresh and vibrant. If you need a substitute for quinoa, try bulgur or farro. Both are tasty and cook easily. You can also use rice, but adjust cooking times. Using different grains gives the salad a new twist. Feel free to mix and match based on your preference. To add spice, include jalapeños or red pepper flakes. If you want a smoky kick, try adding chipotle powder. For a fresh heat, mix in diced fresh chili peppers. These ingredients boost flavor and heat, making the salad exciting. Adjust the spice level to your taste. This blog post covered everything you need for a delicious roasted sweet potato salad. We talked about key ingredients, from sweet potatoes to black beans. I shared step-by-step cooking instructions and tips for perfect textures. You can also explore variations and storing tips to enjoy later. In the end, this salad is easy and fun to make. Don't hesitate to try new ingredients or dressings. Experimenting is part of the joy. Enjoy your time in the kitchen!

Roasted Sweet Potato Salad

Elevate your meal with this delicious Roasted Sweet Potato Salad! Packed with vibrant flavors and healthy ingredients like quinoa, black beans, and avocado, this colorful dish is perfect for any occasion. Learn how to easily roast sweet potatoes and create a zesty dressing that ties it all together. Click through to explore the recipe and impress your friends with this nutritious and satisfying salad!
Print Recipe Pin Recipe

Ingredients
  

2 large sweet potatoes, peeled and diced

1 tablespoon olive oil

1 teaspoon smoked paprika

Salt and pepper to taste

1 cup quinoa, rinsed

2 cups vegetable broth

1 cup black beans, rinsed and drained

1 red bell pepper, diced

1 cup corn kernels (fresh or frozen)

1 avocado, diced

1/4 cup fresh cilantro, chopped

Juice of 1 lime

1 tablespoon honey or agave syrup

Optional: Feta cheese for topping

Instructions
 

Preheat the oven to 400°F (200°C).

    In a large bowl, toss the diced sweet potatoes with olive oil, smoked paprika, salt, and pepper until evenly coated.

      Spread the sweet potatoes in a single layer on a baking sheet and roast for 25-30 minutes, or until they are tender and slightly caramelized, flipping halfway through.

        While the sweet potatoes are roasting, cook the quinoa. In a medium saucepan, combine the quinoa and vegetable broth. Bring to a boil, reduce heat to a low simmer, cover, and cook for about 15 minutes, or until the liquid is absorbed and the quinoa is fluffy. Remove from heat.

          In a large mixing bowl, combine the cooked quinoa, black beans, diced red bell pepper, corn, and roasted sweet potatoes once they are done.

            In a small bowl, whisk together the lime juice and honey/agave syrup. Pour this dressing over the salad mixture and gently toss to combine.

              Fold in the diced avocado and chopped cilantro gently to avoid mashing the avocado.

                Adjust seasoning with additional salt and pepper if necessary.

                  If desired, sprinkle some feta cheese on top just before serving.

                    Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4-6

                      - Presentation Tips: Serve the salad in a large, shallow bowl for a beautiful display, and garnish with extra cilantro and lime wedges around the edges for color and freshness.