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quinoa sweet potato salad in a large white bowl

Quinoa Sweet Potato Salad

This quinoa sweet potato salad is hearty, colorful, and full of flavor. Roasted sweet potatoes, fluffy quinoa, black beans, and fresh kale come together with a zesty lime dressing. Perfect as a main, side, or meal prep.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 people
Course: Main dish
Cuisine: Side Dish
Calories: 490
Ingredients Method Notes

Ingredients
  

For the Salad:
  • 2 medium sweet potatoes peeled and cubed
  • 1 cup quinoa rinsed
  • 1 can 15 oz black beans, drained and rinsed
  • 2 cups kale chopped (or baby spinach)
  • ½ cup red onion finely diced
  • ½ cup fresh cilantro chopped
  • ¼ cup pumpkin seeds optional, for crunch
For the Dressing:
  • 3 tbsp olive oil
  • 2 tbsp lime juice freshly squeezed
  • 1 tbsp maple syrup or honey
  • 1 clove garlic minced
  • ½ tsp ground cumin
  • Salt and black pepper to taste

Method
 

Step 1: Roast the Sweet Potatoes
  1. Preheat oven to 400°F (200°C).
  2. Spread cubed sweet potatoes on a baking sheet.
  3. Drizzle with olive oil, sprinkle with salt and a pinch of cumin.
  4. Roast for 25 minutes, flipping halfway, until golden and tender.
Step 2: Cook the Quinoa
  1. Rinse 1 cup quinoa under cold water.
  2. In a pot, combine quinoa with 2 cups water.
  3. Bring to a boil, then lower heat, cover, and simmer 15 minutes.
  4. Remove from heat, cover, and let rest 5 minutes. Fluff with a fork.
Step 3: Assemble the Salad
  1. In a large bowl, combine roasted sweet potatoes, quinoa, black beans, kale, red onion, and cilantro.
  2. Add pumpkin seeds if you want extra crunch.
Step 4: Make the Dressing
  1. In a small bowl or jar, whisk together olive oil, lime juice, maple syrup, garlic, cumin, salt, and pepper.
  2. Pour dressing over the salad and toss well.
Step 5: Serve
  1. Serve warm, room temperature, or chilled. Enjoy as a main dish, a side, or pack for meal prep.

Notes

  • Swap kale with spinach if you prefer a softer green.
  • Chickpeas work well instead of black beans.
  • If meal prepping, store dressing separately and toss right before eating.
  • Tastes best served within 24 hours but keeps up to 4 days in the fridge.