Vegan Southwest Quinoa Salad
A protein-packed quinoa salad with roasted sweet potatoes, black beans, and avocado, tossed in a zesty lime-cilantro dressing. This vegan-inspired vegan (vegan) ready in about 55 minutes pairs quinoa, medium, cubed sweet potatoes, (15 oz), drained black beans for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 340 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.
Ingredients
- 1 cup quinoa
- 1 medium, cubed sweet potatoes
- 1 can (15 oz), drained black beans
- 1, diced avocado
- 1/4 cup, chopped cilantro
- 1, juiced lime
- 2 tbsp olive oil
- 1 tsp cumin
- 1/2 tsp salt
Instructions
- Step 1: Preheat oven to 400°F (200°C). Toss sweet potato cubes with 1 tbsp olive oil and 1/2 tsp salt. Roast for 25 minutes until tender.
- Step 2: In a bowl, rinse quinoa and cook in 2 cups boiling water for 15 minutes until fluffy. Fold in black beans, roasted sweet potatoes, and diced avocado.
- Step 3: Whisk together lime juice, 1 tbsp olive oil, 1 tsp cumin, and 1/2 tsp salt. Pour over salad and toss to coat. Garnish with cilantro.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Vegan Southwest Quinoa Salad take to make?
Total time is about 55 minutes (25 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 Vegan Southwest Quinoa Salad?
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 quinoa from drying out.
Can I substitute ingredients in Vegan Southwest Quinoa Salad?
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 Vegan Southwest Quinoa Salad 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 Vegan Southwest Quinoa Salad vegan?
Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
- ★★★★☆
Nice recipe! Presentation was beautiful. Flavor was good, not great.
- ★★★☆☆
Average. The concept is good but execution needs work on seasoning.
