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

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

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 salads (vegetarian, gluten free) ready in about 40 minutes pairs rinsed quinoa, water, divided olive oil 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.

Prep: 10 min Cook: 30 min Serves 4 Mexican cuisine 350 cal/serving
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Ingredients

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.

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Frequently asked questions

How long does Tex-Mex Quinoa Salad with Roasted Sweet Potato 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 Tex-Mex Quinoa Salad with Roasted Sweet Potato 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 Tex-Mex Quinoa Salad with Roasted Sweet Potato 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 Tex-Mex Quinoa Salad with Roasted Sweet Potato 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 Tex-Mex Quinoa Salad with Roasted Sweet Potato and Black Beans vegetarian?

Yes — this recipe is tagged vegetarian, 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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