Roasted sweet potato quinoa salad –Y’all, if you’re lookin’ for a dish that’s not only healthy but packed with flavor, you gotta try this Roasted Sweet Potato Quinoa Salad. It’s perfect for a side or as a main dish that’s bound to impress at your next gathering. The vibrant colors and rich flavors come together to create something simply delightful. Let’s get into it!
Check Out This Beautiful Salad
Feast your eyes on this gorgeous salad! With the bright hues of sweet potatoes and quinoa, it’s as appealing to the eyes as it is to the taste buds.
Ingredients
- 1 cup quinoa, rinsed
- 2 medium sweet potatoes, peeled and diced
- 1 can black beans, drained and rinsed
- 1 red bell pepper, diced
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons olive oil
- 1 teaspoon cumin
- Salt and pepper, to taste
- Juice of 1 lime
Instructions
- Start by preheating your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a pot, bring 2 cups of water to a boil. Add the rinsed quinoa, reduce to a simmer, cover, and cook for about 15 minutes, or until all the water is absorbed. Fluff it with a fork and set it aside.
- While the quinoa is cooking, toss the diced sweet potatoes with olive oil, cumin, salt, and pepper. Spread them out on the prepared baking sheet and roast for 20-25 minutes until they’re tender and golden brown.
- In a large mixing bowl, combine the cooked quinoa, roasted sweet potatoes, black beans, red bell pepper, and cilantro. Give it all a good toss.
- Drizzle lime juice over the salad and mix again to ensure everything is well combined. Adjust seasoning with salt and pepper as needed.
- Serve warm or at room temperature, and watch this dish disappear at your table!
This Roasted Sweet Potato Quinoa Salad is not just a meal; it’s a celebration of flavors and textures. You got the sweetness from the potatoes, the hearty protein from the quinoa and black beans, and a zesty finish from lime juice. It’s easy to whip up and makes for great leftovers too. Enjoy, and let it fill your belly and your soul!
