Cilantro-Lime Quinoa Salad with Black Beans and Roasted Sweet Potato

By AislePrompt Editorial · Published 2026-06-02 · Updated 2026-06-02

A vibrant, nutrient-packed quinoa salad featuring roasted sweet potatoes, black beans, and a zesty cilantro-lime dressing. This Latin American-inspired vegetarian recipe (gluten free, vegan), ready in about 45 minutes, pairs quinoa, water, sweet potato for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup, rinsed quinoa
• 2 cups water
• 1 large (about 12 oz), peeled and diced into 1/2-inch cubes sweet potato
• 3 tbsp, divided olive oil
• 1 tsp cumin powder
• 1 can (15 oz), drained and rinsed black beans
• 1 medium, diced red bell pepper
• 1/2 cup chopped fresh cilantro leaves
• 3 tbsp fresh lime juice
• 1 tsp honey
• 1 tsp salt
• 1/2 tsp black pepper

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 425°F. Toss 1 large diced sweet potato cubes with 2 tbsp olive oil, 1 tsp cumin powder, and 1/2 tsp salt on a baking sheet. Roast for 25 minutes, stirring halfway through, until tender and caramelized around the edges.
2. Step 2: While sweet potato roasts, bring 2 cups water to a boil in a medium saucepan. Add 1 cup rinsed quinoa, reduce heat to low, cover, and simmer for 15 minutes until water is absorbed and quinoa is fluffy. Remove from heat and let stand covered for 5 minutes, then fluff with a fork.
3. Step 3: In a large bowl, combine the cooked quinoa, roasted sweet potato, 1 can (15 oz) drained and rinsed black beans, 1 diced red bell pepper, and 1/2 cup chopped fresh cilantro.
4. Step 4: In a small bowl, whisk together 3 tbsp fresh lime juice, 1 tbsp olive oil, 1 tsp honey, 1 tsp salt, and 1/2 tsp black pepper until emulsified. Pour dressing over the salad and toss gently to combine.
5. Step 5: Chill salad for at least 30 minutes before serving to let flavors meld. Serve as a hearty side or light main dish packed with fiber and vibrant flavors.