Gluten-Free Quinoa Salad with Roasted Sweet Potato and Black Beans

By AislePrompt Editorial · Published 2026-04-28 · Updated 2026-04-28

A vibrant, protein-packed quinoa salad tossed with roasted sweet potato, black beans, and a tangy lime dressing, perfect for meal prep or a light lunch. This Latin American-inspired gluten-free recipe, ready in about 40 minutes, pairs quinoa, rinsed, water, sweet potato, peeled and diced 1/2-inch 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 quinoa, rinsed
• 2 cups water
• 1 medium sweet potato, peeled and diced 1/2-inch
• 1 cup canned black beans, drained and rinsed
• 1/4 cup red onion, finely diced
• 1/4 cup cilantro, chopped
• 3 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp salt
• 1/2 tsp black pepper
• 3 tbsp fresh lime juice
• 1 tsp honey

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Instructions

1. Step 1: Preheat oven to 425°F. Toss 1 medium peeled and diced sweet potato with 1 tbsp olive oil, 1 tsp ground cumin, 1/2 tsp salt, and 1/4 tsp black pepper. Spread on a baking sheet and roast for 25 minutes, stirring halfway, until tender and caramelized.
2. Step 2: While sweet potato roasts, rinse 1 cup quinoa under cold water. In a medium saucepan, combine quinoa and 2 cups water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Remove from heat and fluff with a fork.
3. Step 3: In a large bowl, combine cooked quinoa, roasted sweet potato, 1 cup drained black beans, 1/4 cup finely diced red onion, and 1/4 cup chopped cilantro.
4. Step 4: Whisk together 2 tbsp olive oil, 3 tbsp fresh lime juice, 1 tsp honey, 1/2 tsp salt, and 1/4 tsp black pepper. Pour dressing over salad and toss gently to combine. Serve chilled or at room temperature.