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

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A vibrant, nutrient-packed quinoa salad tossed with roasted sweet potatoes, black beans, and a tangy cilantro-lime dressing. This mediterranean-inspired vegan (gluten free) ready in about 40 minutes pairs rinsed quinoa, water, sweet potatoes, peeled and diced 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 a quick salad or grain on the side. 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.

Prep: 10 min Cook: 30 min Serves 4 Mediterranean cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 425°F. Toss 2 cups peeled and diced sweet potatoes with 1 1/2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper on a baking sheet. Roast for 25 minutes, flipping halfway through, until tender and golden.
  2. Step 2: While sweet potatoes roast, bring 2 cups water to a boil in a medium pot. Add 1 cup rinsed quinoa, reduce to a simmer, cover, and cook for 15 minutes until water is absorbed. Remove from heat and fluff with a fork.
  3. Step 3: In a large bowl, whisk together 1 1/2 tbsp olive oil, 3 tbsp fresh lime juice, 1 tsp ground cumin, 1/2 tsp salt, and 1/4 tsp black pepper to make the dressing.
  4. Step 4: Add cooked quinoa, 1 can (15 oz) drained and rinsed black beans, 1 diced red bell pepper, roasted sweet potatoes, and 1/2 cup chopped fresh cilantro to the bowl. Toss gently to combine and coat with the dressing.
  5. Step 5: Adjust seasoning with additional salt or lime juice if desired before serving warm or chilled.

Equipment for this recipe

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Frequently asked questions

How long does Cilantro-Lime Quinoa Salad with Roasted Sweet Potatoes and Black Beans take to make?

Total time is about 40 minutes (10 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Cilantro-Lime Quinoa Salad with Roasted Sweet Potatoes and Black Beans?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep rinsed quinoa from drying out.

Can I substitute ingredients in Cilantro-Lime Quinoa Salad with Roasted Sweet Potatoes and Black Beans?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Cilantro-Lime Quinoa Salad with Roasted Sweet Potatoes and Black Beans for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Cilantro-Lime Quinoa Salad with Roasted Sweet Potatoes and Black Beans gluten free?

Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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