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Chili Roasted Sweet Potato + Black Bean Quinoa Salad

Author - Alyssa Rimmer

This amazing Chili-Roasted Sweet Potato + Black Bean Quinoa Salad is the PERFECT lunch or dinner. Packed with fiber, protein and flavor you're going to LOVE it!

chili roasted sweet potato and black bean quinoa salad

So you guys….are you feeling the Cinco de Mayo vibes or what? I’m on a major Mexican/Southwestern kick and it’s not stopping until Tuesday. Last week it was the round-up, today it’s this sweet potato + black bean quinoa salad and Tuesday is going to be Margarita Green Smoothies. 

So pretty please just indulge me…if only for the next few days!

Today though? It’s all about this salad. With chili roasted sweet potatoes, earthy black beans, nutty quinoa, crunchy lettuce and a creamy avocado-cilantro dressing, it’s got everything you need to make salad the star of your meal.

 chili roasted sweet potatoes

chili roasted sweet potatoes

Personally, I’m a big fan of making salads for dinner. I think it’s fun to change things up; swap in different ingredients, add a variety of protein sources and just go a little wild. Salads are one of those meals you can really play around with.

But what I love most about salad is that it’s simple. It’s not fussy. It’s not overly complicated. It’s just veggies on top of veggies on top of veggies, sometimes drizzled in an ultra creamy and decadent sauce.

Yeah, sounds like my kind of meal.

creamy avocado lime dressing

chili roasted sweet potato and black bean quinoa salad

Sticking true to salads’ roots, I wanted to make sure this black bean quinoa salad was super simple. The only cooking involved is the sweet potatoes and really that’s just peeling, chopping, tossing in some spices and letting them roast away.

Everything else just get’s mixed together at the end.

(well…the dressing is made in the blender, but that only takes like a few seconds) 

 chili roasted sweet potato and black bean quinoa salad

Dinner in 30 minutes? I’ll take it. Any day of the week.

And what I love about recipes like this sweet potato + black bean quinoa salad is…MEAL PREP! Yep, you can totally meal prep this salad and have it for a healthy lunch all week long. All you gotta do is store your lettuce and quinoa mixture together, the top with the dressing day of!

Simple, nutritious and waaaay better than take-out!

meal prep chili roasted sweet potato and black bean quinoa salad

How to make Sweet Potato + Black Bean Quinoa Salad

chili roasted sweet potato and black bean quinoa salad
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Chili Roasted Sweet Potato + Black Bean Quinoa Salad

This amazing Chili-Roasted Sweet Potato + Black Bean Quinoa Salad is the PERFECT lunch or dinner. Packed with fiber, protein and flavor you're going to LOVE it!

Course Salad
Cuisine American
Keyword black bean, healthy salad, sweet potato
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4 servings
Calories 539 kcal
Author Alyssa

Ingredients

for the salad:

  • 1 large sweet potato
  • 1 15 oz can black beans
  • 3 cups cooked quinoa made from 1 cup dry
  • 1 tablespoon coconut oil
  • 2 teaspoons chili powder
  • Juice of 1 lime
  • Salt + pepper
  • Lettuce/greens to serve
  • 1 batch Cilantro-Avocado Dressing

for the dressing:

  • 1 avocado
  • 1/2 cup cashews
  • 1/2 cup cilantro
  • 1/2 - 3/4 cup water
  • Juice of 2 limes
  • 1 teaspoon chili powder
  • 1/4 - 1/2 teaspoon cayenne optional
  • Salt + pepper to taste

Instructions

  1. Preheat the oven to 425 degrees F.
  2. Peel and chop the sweet potato in small, bite-sized pieces. Melt the coconut oil and drizzle it over the sweet potatoes. Toss to coat. Add in chili powder and sprinkle with salt and pepper, tossing to combine.
  3. Roast sweet potatoes for 20 - 25 minutes until tender, stirring half way through so as not to burn them.
  4. While sweet potatoes are cooking, rinse and drain the black beans. Add them to a large bowl along with quinoa. Set aside.
  5. Add all dressing ingredients to a blender (starting with less water and adding more as needed). Blend on high until smooth and creamy. Add enough water to make it drizzable.
  6. Once sweet potatoes are done roasting, let them cool for 5 minutes. Add to the bowl with black beans and quinoa. Squeeze lime juice over the top and stir to combine.
  7. Arrange lettuce in 4 bowls Top with sweet potato-black bean mixture and drizzle with dressing. Enjoy as is or toss everything together in the bowls (I did this and it was yum!).
Nutrition Facts
Chili Roasted Sweet Potato + Black Bean Quinoa Salad
Amount Per Serving
Calories 539 Calories from Fat 207
% Daily Value*
Total Fat 23g 35%
Saturated Fat 6g 30%
Cholesterol 2mg 1%
Sodium 612mg 26%
Potassium 1099mg 31%
Total Carbohydrates 69g 23%
Dietary Fiber 17g 68%
Sugars 6g
Protein 17g 34%
Vitamin A 105.6%
Vitamin C 25.7%
Calcium 9.7%
Iron 33.9%
* Percent Daily Values are based on a 2000 calorie diet.


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  1. This was really nice! Only changes I made were doubling the beans, and using 1/2 avocado instead of a whole one for the dressing, due to boyfriend eating the other half on a sandwich without me knowing to buy more! The flavours go really well, we really enjoyed it. Two things though: firstly, this would not serve 4 people if you’re anything like us. I doubled the beans and used an additional small sweet potato, and it fed just two of us (granted, we eat a lot, but I can’t imagine 4 people getting a full dinner off this unless you eat quite small portions). Secondly, I just wanted to say again that there needs to be something in the recipe about soaking the cashews. I wouldn’t have realised it needed it at all if I hadn’t been browsing down the comments and saw someone else ask. As it was, it was too late by then to soak them for longer than 45 minutes. I kept refreshing the hot water to try to maximise the soak and it turned out fine but yeah definitely need something in the recipe text!! All the talk of how the dressing takes seconds, and the recipe takes 30 mins, you can see why vegan rookies like me wouldn’t think there was an unmentioned 2 hour step to this 🙂

  2. I am going to make these this week, but with a few changes. I purchased some brown rice & quinoa packs from Costco that I will use, and I went ahead and bought some yogurt cilantro avocado dressing from the store. Your dressing sounds absolutely delicious, but sometimes I’m lazy! I’m hoping it turns out just as good with the rice/quinoa mix and the store bought dressing!

  3. Thanks for the amazing recipe, Alyssa! I made this today as I wanted to have a salad that included roasted sweet potato. That addition to this salad makes it such a satisfying, hearty meal! And your lime dressing is so nice and refreshing! Thank you – love your recipes!

  4. I made the Chili Roasted Sweet Potato, Black Bean & Quinoa salad & it is really good!!! I have to say I substituted the coconut oil for grapeseed oil as I hate anything coconut & instead of cashews I used pumpkin seeds. I’m not sure if I did something wrong making the dressing, I followed the recipe, except for the pumpkin seeds substitution & I ended up using about 3 cups of water & making about a quart of dressing! Next time I think I’ll use just 1/2 an avocado & see if that doesn’t make it looser. I will make this again for sure!!! It is very satisfying & has great flavors.

  5. Made this with farro tonight and added red onions, cherry tomatoes and feta. It was outstanding! Loved the dressing and the use of chili powder. Thanks!!

  6. Made this tonight…just delicious! I’m a new follower, and am looking forward to making more of your recipes!

  7. I am SO feeling the Cinco de Mayo vibe with you! And this salad is so healthy and sounds so Cinco delicious….I can’t wait to try it, even though it’ll have to be after Cinco. Pinned!

    • It totally takes the whole salad up a notch! And I love creamy dressings, so I’m def going to be putting it on other salads too 🙂

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