Get ready to transform your ordinary meal into an extraordinary culinary adventure! This Spicy Sweet Potato Black Bean Corn Quinoa Salad is not just a dish—it's a flavor explosion that combines the hearty richness of quinoa, the sweet earthiness of roasted sweet potatoes, and the zesty kick of chili powder. Perfect for health-conscious foodies and flavor seekers alike, this Mexican-inspired creation promises to tantalize your palate while delivering a nutritional powerhouse that'll leave you feeling satisfied and energized.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 1 cup quinoa
- 2 cups vegetable broth
- 1 large sweet potato, diced
- 1 can black beans, drained and rinsed
- 1 cup corn, frozen or fresh
- 1/4 cup cilantro, chopped
- 2 tbsp olive oil
- 1 tsp chili powder
- Salt and pepper to taste
Instructions
- Rinse quinoa thoroughly in a fine-mesh strainer under cold water to remove any bitter coating.
- In a medium saucepan, combine quinoa with vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes until liquid is absorbed and quinoa is fluffy.
- While quinoa cooks, preheat oven to 425°F (218°C). Line a baking sheet with parchment paper.
- Dice sweet potato into uniform 1/2-inch cubes. Toss with 1 tablespoon olive oil, chili powder, salt, and pepper.
- Spread sweet potato cubes on prepared baking sheet in a single layer. Roast for 20-25 minutes, turning once halfway through, until edges are crispy and centers are tender.
- In a large skillet, heat remaining olive oil. Add corn and sauté for 3-4 minutes until lightly charred.
- Drain and rinse black beans, then add to the skillet with corn. Warm through for 2 minutes.
- In a large mixing bowl, combine cooked quinoa, roasted sweet potato, corn, and black beans.
- Chop fresh cilantro and gently fold into the salad mixture.
- Taste and adjust seasoning with additional salt, pepper, or chili powder as needed.
- Serve warm or chilled. Can be refrigerated for up to 3 days in an airtight container.
Tips
- Rinse quinoa thoroughly to remove the natural saponin coating, which can make it taste bitter.
- Use parchment paper when roasting sweet potatoes to ensure easy cleanup and prevent sticking.
- For extra flavor, consider toasting quinoa in a dry pan for 2-3 minutes before adding broth to enhance its nutty profile.
- Make sure to cut sweet potato cubes uniformly for even roasting.
- For a smoky twist, consider using smoked paprika instead of regular chili powder.
- This salad is incredibly versatile—serve it warm as a main dish or chilled as a refreshing side.
- To keep the salad fresh, store cilantro separately and add just before serving to maintain its vibrant color and flavor.
- For added protein, consider topping with grilled chicken or crumbled feta cheese.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 55g
Protein: 12g
Fat: 10g
Saturated Fat: g
Cholesterol: 0mg
