This spiced up Southwestern Quinoa Salad with roasted sweet potatoes, black beans and avocado makes for a quick and easy meal or flavorful side dish.

For whatever reason Isaac and I have been on a serious Mexican kick lately. We’ve been loving old favorites like my Quinoa Fiesta Bake and these Taco Salad Bowls, but I’ve been whipping up a few new recipes like this southwest quinoa salad as well. We’ve already made the quinoa salad multiple times because it’s crazy good, super easy and makes for an awesome make-ahead lunch option. If you like this quinoa salad, I have a full roundup of quinoa salad recipes.

Bowl of quinoa salad with corn, sweet potatoes, corn, cilantro, and black beans.

If you’re a fan of fresh Mexican food, you’re going to LOVE this! You can prep everything on Sunday and have lunch for a couple days. If serving it for lunch, it’s got plenty of protein and healthy fat to hold it’s own, but as a volume eater I like serving it over a bed of greens.

It’s also a great as a side dish —perfect for parties (you could even bring tortilla chips for dipping) or served alongside roasted chicken or blackened seafood.

It’s basically a Mexican take on my favorite Roasted Sweet Potato, Kale and Quinoa Salad. Roasted sweet potatoes and quinoa are still involved, I just nixed the kale and added a bunch of other goodies like bell pepper, beans, avocado, cilantro and spicy seasonings. Mark this down in history because you’ll almost never see me take kale out of recipe!

Ingredients for a southwestern quinoa salad in a bowl before being mixed: sweet potato, onion, peppers, black beans, corn, and cilantro.

Ingredients in Southwestern Quinoa Salad

  • quinoa
  • sweet potato
  • bell pepper
  • black beans
  • corn – I like using frozen to keep things easy
  • red onion
  • fresh cilantro
  • avocado
  • olive oil
  • lime juice
  • spices: chili powder, cayenne, cumin, black pepper, sea salt

Close up shot of southwestern quinoa salad with peppers, sweet potato, black beans, and corn.

How to Make Southwest Quinoa Salad

Start by prepping your sweet potato. Chop it into bite sized chunks, toss in olive oil and season to taste with salt and pepper. Bake in the oven for 25-30 minutes at 400º. As your sweet potatoes are cooking, cook quinoa according to package directions.

In a large bowl, combined the cooled sweet potatoes, quinoa, bell pepper, black beans, shallot, cilantro and avocado. Add in the cup olive oil, lime juice, chili powder, cayenne, cumin, black pepper and sea salt. Gently toss the salad to combine. You can serve it right away or let it chill in the fridge a few hours before serving so all of the flavors can marinate. Top with queso fresco if you’re feeling fancy!

Love Quinoa Salad Recipes? Try These:

If you make this southwestern quinoa salad, please be sure to leave a comment and star rating below letting me know how it turns out. Your feedback is so helpful for the EBF team and other EBF readers.


Southwestern Quinoa Salad

  • Author: Brittany Mullins
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 4
  • Diet: Vegan


A flavorful and healthy southwestern quinoa salad with roasted sweet potatoes, black beans and avocado.


  • 1 cup uncooked quinoa, rinsed and drained
  • 1 large sweet potato, chopped into bite size chunks
  • 1 red or orange bell pepper, cored, seeded, and diced
  • 1 cup black beans, rinsed and drained
  • 1 cup thawed frozen corn
  • 1/4 cup minced red onion
  • 1/4 cup minced fresh cilantro
  • 1 avocado, chopped
  • 1/4 cup + 1/2 Tablespoon olive oil
  • juice of 1 lime
  • 1 teaspoon chili powder
  • 1/41/2 teaspoon cayenne
  • pinch of cumin
  • ground black pepper, to taste
  • 1/2 sea salt + more to taste


  1. Preheat oven to 400°F.
  2. Toss sweet potato chunks with 1/2 Tablespoon of olive oil, season to taste with salt and pepper, and arrange evenly on a baking sheet. Bake in the preheated oven until the sweet potatoes are tender, about 25-30 minutes. Allow sweet potato chunks to cool.
  3. Meanwhile, cook the quinoa according to package instructions. Allow quinoa to cool.
  4. In a large mixing bowl combine quinoa, roasted sweet potatoes, corn, bell pepper, black beans, shallot, cilantro and avocado. Add 1/4 cup olive oil, lime juice, chili powder, cayenne, cumin, black pepper and sea salt. Gently toss the salad to combine. Taste and adjust the seasoning, if necessary. Serve salad right away or chill in the fridge a few hours before serving. Add a sprinkle of queso fresco or feta cheese when serving, if desired.
  • Category: Salad
  • Method: Bake
  • Cuisine: Southwestern


  • Serving Size: 1/4 of recipe
  • Calories: 456
  • Sugar: 5g
  • Fat: 23g
  • Carbohydrates: 53g
  • Fiber: 11g
  • Protein: 11g

Keywords: southwestern quinoa salad

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  1. this was amazing! I am on a lime kick right now and loving any recipe with lime juice. This was delicious!

  2. Made this last night to go along with our fish and shrimp tacos, and it was perfect! Even my father-in-law, who literally had no idea what quinoa was, liked it.

  3. So good! I made this today and LOVE IT! I cannot think of anything I would change. I had more corn, red onion, and black beans than the recipe called for so I made breakfast burritos with it.

  4. Delicious! I made this for dinner but am looking forward to having it for lunch tomorrow too. I added the avocado to the top as a garnish instead of mixing in for those in my family who don’t care for avocado (can you imagine?)

  5. I’m on a roll with making salads and this one was so good! It will be even better when it’s been in the fridge(quinoa wasn’t completely cooled). Looking forward to having it tomorrow! Thanks again, I just love your recipes.

  6. This was delicious! My daughter said it was the best meal she has ever eaten! I did not have sweet potato so I substituted roasted carrots. Worked just fine. Love this recipe. Will definitely make again.

  7. Such a yummy side dish! I made it for my family with salmon and everyone loved it! Another GREAT recipe.

  8. This dish is awesome. I made it with butternut squash instead of sweet potatoes because that was what I had on-hand. Loved it! Super easy.

  9. made this last week, doubled it cause there’s 4 of us in the house. My mother in law and i have added it to our lunch every day and LOVE IT!!!!Tasty & filling, also easy to make, thank you . this will be made on the regular! (Also you know its good when I take time to writ a comment :))
    THANK YOU !!

  10. Made this last night, easy and delicious!! Ate some today for lunch, even better the second day. If using for meal prep, how many days will it last?

  11. We made this tonight, and it was a hit! We would up the spices next time, and mix with olive oil before dressing the quinoa. Thank you for another, great dish!

  12. Please we can offer you Quinoa and other products in bulk from India and Peru.
    If you have any interest, please revert.

    Thanks and regards,

    Ernest Pecku

  13. Just made this as a side to turkey burgers and it is AMAZING! The colors and the flavors are incredible. It’s 75 degrees out in Kansas City and this salad just made it feel like summer!

    • Is the salad very spicy hot? My husband loves the hot stuff but I don’t so was just wondering how hot it really is. Love all of these salads!!

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