This roasted sweet potato quinoa salad is everything I love in a bowl—warm roasted veggies, hearty grains, and zesty lime dressing.
It’s colorful, wholesome, and packed with bold flavor and texture.
Whether you’re meal-prepping for the week or serving it at your next cookout, this salad hits all the right notes!
Why You’ll Love This Recipe
Naturally gluten-free and vegetarian
Delicious served warm or cold
Great for meal prep—keeps well for days
Balanced with sweet, savory, and tangy flavors
What You’ll Need (Ingredient Highlights)
Salad Base:
Sweet potatoes – Roasted for caramelized edges and sweet flavor
Quinoa – A protein-packed, gluten-free grain
Black beans – Hearty and fiber-rich
Corn – Adds natural sweetness and color
Red onion – A crisp and sharp contrast
Zesty Lime Dressing:
Olive oil & lime juice – Bright, tangy base
Garlic & Tajin – Bold seasoning with citrus and heat
Cumin, paprika, chili powder – Smoky and earthy spices
Salt & pepper – To balance the flavor
Pro Tips Before You Start
Dice your sweet potatoes evenly to ensure even roasting
Cook quinoa in vegetable broth for extra flavor
Let the roasted potatoes cool slightly before mixing to avoid wilting other ingredients
Add avocado just before serving for extra creaminess
How to Make Roasted Sweet Potato Quinoa Salad
Step 1: Prep Your Oven
Preheat oven to 400℉.
Line a large baking sheet with parchment paper for easy cleanup.
Step 2: Roast the Sweet Potatoes
Peel the sweet potatoes, slice into ½-inch thick rounds, then quarter or cut each into 4–6 pieces.
Place on the baking sheet, drizzle with olive oil, and sprinkle with salt, pepper, and cumin.
Toss well to coat.
Step 3: Roast Until Tender
Roast the sweet potatoes for 20–23 minutes, flipping once halfway, until golden and tender.
Let them cool slightly once done.
Step 4: Combine the Salad Base
In a large salad bowl, add the cooked quinoa, black beans, corn, chopped red onion, and roasted sweet potatoes.
Step 5: Make the Dressing
In a small bowl or measuring cup, whisk together the olive oil, lime juice, cumin, salt, paprika, pepper (or chili powder), garlic, and Tajin (if using).
Step 6: Dress the Salad
Pour the dressing over the salad.
Gently toss to combine until everything is evenly coated.
Step 7: Serve or Store
Serve immediately or cover and refrigerate for up to 4 days.
The flavors develop beautifully over time!
What to Serve It With
Grilled chicken or tofu
Tortilla chips for extra crunch
A chilled glass of sparkling lime water
Variations / Substitutions
Swap black beans for chickpeas or kidney beans
Use farro or couscous instead of quinoa
Add diced avocado or cherry tomatoes
Skip Tajin if unavailable—it’s optional!
Storage & Leftovers
Store in an airtight container in the fridge for up to 4 days
Great for lunchboxes or picnics
Refresh with a splash of lime juice before serving leftovers
FAQs
Can I make this salad ahead of time?
Yes! In fact, it tastes even better the next day once the flavors meld.
Is this salad vegan?
Yes, it’s 100% plant-based as written.
Can I use frozen corn?
Definitely—just thaw and drain it before mixing.
Can I roast the sweet potatoes in an air fryer?
Yes! Roast at 375°F for about 15–18 minutes, shaking halfway.
What can I substitute for quinoa?
Try brown rice, bulgur, or couscous for a different texture.
Is Tajin necessary?
It adds a fun citrus-chili kick, but the salad is still delicious without it.
Final Thoughts
This roasted sweet potato quinoa salad is one of those feel-good recipes you’ll want to make on repeat.
It’s vibrant, nourishing, and absolutely bursting with flavor.
Whether you’re packing it for lunch or serving it at a gathering, it never disappoints!
Roasted Sweet Potato Quinoa Salad
Ingredients
Salad:
- 1 ½ lbs sweet potatoes
- 2 tablespoons olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon ground cumin
- 2 cups cooked quinoa
- 15 oz. can black beans rinsed and drained
- 15 oz. can whole kernel corn rinsed and drained
- 1 small red onion chopped
Dressing:
- 4 tablespoons olive oil
- 3 tablespoons lime juice
- ¼ teaspoon ground cumin
- ¼ teaspoon kosher salt
- ¼ teaspoon ground paprika
- ¼ teaspoon black pepper or chili powder
- 1 teaspoon minced garlic
- ½ teaspoon Tajin seasoning optional
Instructions
- Preheat oven to 400℉. Line a baking sheet with parchment.
- Peel and slice sweet potatoes into ½” rounds, then cut into quarters.
- Toss with olive oil, salt, pepper, and cumin. Roast for 20–23 mins.
- In a bowl, combine corn, black beans, red onion, quinoa, and potatoes.
- Whisk together dressing ingredients and pour over the salad. Toss gently.
- See full steps with tips & photos → https://p4pd.org/roasted-sweet-potato-quinoa-salad/
Notes
- Make It a Meal: Top with avocado, grilled chicken, or a fried egg for added protein.
- Spice Level: For a kick, increase chili powder or add hot sauce to the dressing.
- Quinoa Tip: Use tri-color or red quinoa for extra color and texture.
- Make Ahead: The salad holds up beautifully and tastes even better the next day.
