Tex-Mex Quinoa Salad with Roasted Sweet Potato and Black Beans

By AislePrompt Editorial · Published 2026-07-04 · Updated 2026-07-04

A hearty quinoa salad tossed with roasted sweet potato cubes, black beans, and a tangy lime dressing, offering a nutritious and colorful meal. This Mexican-inspired salad recipe (vegetarian, gluten free), ready in about 40 minutes, pairs quinoa, water, sweet potato into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 350 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. 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, divided salt
• 1 can (15 oz), drained and rinsed black beans
• 1 medium, diced red bell pepper
• 3, thinly sliced green onions
• 1/3 cup chopped fresh cilantro
• 3 tbsp lime juice
• 1 tsp ground cumin
• 1/2 tsp ground chili powder

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 and 1/2 tsp salt. Spread evenly on a baking sheet and roast for 25 minutes, flipping halfway, until tender and lightly caramelized.
2. Step 2: While sweet potatoes roast, combine 1 cup rinsed quinoa and 2 cups water in a medium saucepan. Bring to a boil over high heat, then reduce 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.
3. Step 3: In a large bowl, whisk together 1 tbsp olive oil, 3 tbsp lime juice, 1 tsp ground cumin, 1/2 tsp ground chili powder, and remaining 1/2 tsp salt to make the dressing.
4. Step 4: Fluff quinoa with a fork and add it to the bowl with dressing. Add 1 can drained black beans, 1 diced red bell pepper, 3 sliced green onions, 1/3 cup chopped fresh cilantro, and the roasted sweet potatoes. Toss gently to combine and serve warm or chilled.