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Black Bean Sweet Potato Quinoa Salad Recipe

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4.3 from 47 reviews

  • Author: Ezabella
  • Total Time: 50 minutes
  • Yield: 7 servings
  • Diet: Vegetarian

Description

This Black Bean Sweet Potato Quinoa Salad is a vibrant, nutritious, and flavorful plant-based dish combining roasted sweet potatoes, toasted pepitas, quinoa, black beans, and a zesty jalapeño-lime dressing. Perfect as a hearty lunch or a side salad, it offers a wonderful balance of textures, with creamy avocado and fresh cilantro finishing the dish. The salad is made from scratch, with careful roasting, toasting, and simmering steps that infuse deep flavors while keeping it fresh and wholesome.

Ingredients

Roasted Sweet Potatoes & Jalapeño

  • 4 cups (510g) Sweet Potatoes, peeled and diced into 1/2″ (1.3cm) cubes (about two medium sweet potatoes)
  • 1 1/2 tablespoons Vegetable Oil (olive oil or coconut oil preferred, divided)
  • 1/2 teaspoon Chili Powder
  • 3/4 teaspoon Smoky Paprika
  • 1/4 teaspoon Ground Cumin
  • 3/4 teaspoon Fine Sea Salt
  • 1 Jalapeño (for roasting and dressing)

Toasted Pepitas

  • 1/2 cup (70g) Pepitas
  • 1/2 teaspoon Vegetable Oil
  • 1/8 teaspoon Fine Sea Salt
  • 1/4 + 1/8 teaspoon Smoky Paprika

Quinoa

  • 1 cup (195g) Quinoa, rinsed and drained
  • 1 3/4 cup (420g) Water
  • 1 teaspoon Fine Sea Salt (remaining from divided salt)

Salad Mix

  • 1 3/4 cup (15oz / 425g) Cooked Black Beans, rinsed and drained
  • 4 cups (140g) Baby Spinach, chopped and packed
  • 1/2 cup (45g) Green Onions, thinly sliced
  • 2 Avocados, diced
  • Fist-full of Cilantro, leaves chopped fine plus additional for garnish

Dressing

  • 1 Roasted Jalapeño (seeds removed, from earlier step)
  • 3 Limes, juiced (about 1/4 cup + 2 tablespoons or 70g)
  • 2 Cloves Garlic
  • 1/2 teaspoon Ground Cumin
  • 1/4 + 1/8 teaspoon Fine Sea Salt
  • Fist-full of Cilantro leaves and stems
  • 1/4 cup + 2 tablespoons (81g) Extra Virgin Olive Oil or other neutral vegetable oil (like avocado oil)

Instructions

  1. Roast the Sweet Potatoes and Jalapeño: Preheat your oven to 425°F (218°C). Line a sheet pan with parchment paper or a silpat. Place the whole jalapeño on the sheet pan for roasting. Toss the cubed sweet potatoes with 1 1/2 tablespoons of vegetable oil, then sprinkle with 1/2 teaspoon chili powder, 1/2 teaspoon smoky paprika, 1/4 teaspoon ground cumin, and 3/4 teaspoon fine sea salt. Stir well to coat evenly. Spread the sweet potatoes in an even layer on the pan and roast alongside the jalapeño for about 20-24 minutes until the potatoes are fork-tender. Turn the jalapeño once while roasting. Once done, transfer the sweet potatoes to a large bowl and refrigerate to cool. Set the jalapeño aside to cool as well.
  2. Toast the Pepitas: In a small bowl, toss the pepitas with 1/2 teaspoon oil, 1/8 teaspoon salt, and the combined 1/4 + 1/8 teaspoon smoky paprika. Spread them on a baking sheet or use the same oven on a separate tray and toast for about 6-7 minutes until golden and fragrant. Remove from oven and allow to cool.
  3. Cook the Quinoa: In a small saucepan, combine rinsed quinoa, 1 3/4 cups water, and 1 teaspoon salt. Bring to a boil over medium-high heat, then reduce heat to low and simmer uncovered for 13-14 minutes until the quinoa is tender with “tails” visible. Remove from heat, stir, cover, and let rest for 5 minutes. Drain any excess water if needed. Cool quinoa by placing it in the refrigerator while preparing the rest of the salad.
  4. Prepare the Dressing: Slice the roasted jalapeño in half lengthwise and scrape out the seeds. Add the jalapeño, lime juice, garlic cloves, 1/2 teaspoon ground cumin, 1/4 + 1/8 teaspoon fine sea salt, and a fist-full of cilantro leaves and stems into a food processor. Pulse while slowly pouring in the 1/4 cup plus 2 tablespoons extra virgin olive oil until the mixture is smooth and emulsified.
  5. Assemble the Salad: Once the sweet potatoes and quinoa have cooled, combine them in the large mixing bowl. Add the rinsed black beans, chopped baby spinach, and sliced green onions to the bowl. Drizzle about three-quarters of the dressing over the salad and toss gently until everything is well coated. Taste and add more dressing if desired. Season with freshly ground black pepper to taste. If possible, refrigerate and let the salad sit for about an hour for the flavors to blend.
  6. Finish and Serve: Just before serving, stir in the toasted pepitas, diced avocado, and additional chopped cilantro. Check the seasoning one last time and adjust salt as needed. Serve chilled or at room temperature with lime wedges on the side. Store leftovers in an airtight container in the refrigerator for up to three days.

Notes

  • To reduce spice, remove all seeds from the jalapeño completely before adding it to the dressing.
  • You can substitute pepitas with toasted sunflower seeds or chopped nuts if preferred.
  • Cooked black beans can be swapped with canned beans, but be sure to rinse and drain them thoroughly.
  • For a gluten-free version, ensure quinoa is certified gluten-free.
  • Salad can be prepared in advance and kept refrigerated to allow flavors to meld nicely.
  • Adjust the jalapeño quantity based on your spice tolerance.
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Salad
  • Method: Baking
  • Cuisine: Southwestern American

Find it online: https://kitchenloving.com/black-bean-sweet-potato-quinoa-salad-recipe/