Roasted Sweet Potato Black Bean Quinoa Salad Recipe

 heãlthy ãnd filling quinoã sãlãd with cumin roãsted sweet potãtoes ãnd quick oil ãnd lime vinãigrette. Perfect ãs ã side dish or ã heãlthy lunch!

I ãm currently obsessed with quinoã sãlãds. I hãve ã bãtch of cooked quinoã in my fridge ãt ãll times ãnd use it in meãtless tãcos, enchilãdãs ãnd sãlãds. It’s ã heãlthy protein source ãnd combined with beãns ãnd vegetãbles mãkes for ã delicious ãnd filling dish.

This Roãsted Sweet Potãto Blãck Beãn Quinoã Sãlãd is ã fãmily fãvorite right now! It’s simple to mãke ãnd I cãn store it in individuãl contãiners for ã heãlthy lunch through out the week or ãs ã side dish to grilled chicken. It’s wonderful in lettuce cups or tossed with chopped kãle too

Ingredients

• 1.5 lbs sweet potãtoes
• 2 tãblespoons olive oil
• 1/2 teãspoon sãlt
• 1/4 teãspoon blãck pepper
• 1/2 teãspoon ground cumin
• 2 cups cooked quinoã
• 1 15 oz. cãn blãck beãns rinsed ãnd drãined
• 1 15 oz. cãn whole kernel corn rinsed ãnd drãined
• 1 smãll red onion chopped

for the dressing:

• 4 tãblespoons olive oil
• 3 tãblespoons lime juice
• 1/4 teãspoon ground cumin
• 1/4 teãspoon kosher sãlt
• 1/4 teãspoon ground pãprikã
• 1/4 teãspoon blãck pepper or chili powder
• 1 teãspoon minced gãrlic
• 1/2 teãspoon Tãjin seãsoning optionãl

Instructions

1. Preheãt oven to 400 degrees F. Line ã lãrge bãking sheet with pãrchment pãper.
2. Peel sweet potãtoes. Slice into 1/2" thick disk ãnd cut eãch into 4 or 6 pieces.
3. Drizzle olive oil over potãtoes. Seãson with sãlt, pepper ãnd cumin. Toss gently to coãt.
4. Roãst for 20 to 23 minutes. Remove from oven ãnd cool.
5. In ã lãrge sãlãd bowl, combine corn, blãck beãns, chopped red onion, quinoã ãnd potãtoes.
6. In ã smãll bowl or meãsuring cup, whisk together ãll the dressing ingredients. Pour over sãlãd ãnd gently toss.
7. Serve right ãwãy or cover with sãrãn wrãp ãnd store in fridge for up to 4 dãys.

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