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.
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!
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, red onion, 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!
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This is definitely a colorful, delicious, and healthy recipe! I’ll try this over the weekend and add lion’s mane mushroom powder from https://naturesrise.com for extra protein and health boost
This recipe was a hit with my family! We are eating clean and also have a vegetarian in the family. It’s sometimes hard to find good recipes that have both requirements. This one did not disappoint, my husband called it the new potato salad for summer bbqs! (LOL)
Yay! I love to hear that! So glad this one worked out for the whole family. Thank you for leaving a review and comment as well, I so appreciate it!
We absolutely love this recipe!! I find myself making it at least once a week!!
Ah yay! This makes me so happy to hear, Melissa. So pumped you’ve been loving this salad. Thanks for the review!
Another easy peasy delicious salad from EBF! My picky 6 y/o and husband LOVED it. Simple, delicious, and nutritious. This is will be on repeat this summer. Thank you!
Yay!! So glad this quinoa salad was a hit, Samantha! Thanks so much for trying it and coming back to leave a review. I really appreciate it!
This is one of my all time summer favorite salads! Perfect on a bed of spinach, topped with a black bean burger, or if you’re feeling extra fancy seared scallops. My husband requests this salad at least once a week. Its also a great dish to bring to a summer potluck. You will not regret adding this to your weekly meal plan.
Yay!! So glad this quinoa salad was a hit, Emma! And yum for adding a black bean burger or scallops, that would be be delish! Thanks for the review!