I’ve got your new favorite salad to meal prep for the week! This Sweet Potato Quinoa Salad with Chili Lime Vinaigrette is filled with flavor and makes for a delicious, plant-based balanced meal.

This time of year I’m always craving the hearty, filling salads. I love adding in roasted vegetables too! This Sweet Potato Quinoa Salad quickly became a favorite of ours with the simple mix of roasted sweet potato, quinoa, black beans and crunch from the pumpkin seeds. Not to mention, the chili lime vinaigrette adds the perfect mix of kick with a touch of sweetness! I think you’ll love this salad! If you want to meal prep this for an easy lunch, you can definitely do that at the beginning of the week! It’s great to pack in containers to quickly take with you for a healthy lunch too.

What you need for Sweet Potato Quinoa Salad:

  • Quinoa
  • Sweet Potato
  • Black Beans
  • Red Onion
  • Pumpkin Seeds
  • Cilantro

What you need for Chili Lime Vinaigrette:

  • Extra Virgin Olive Oil
  • Lime Zest
  • Apple Cider Vinegar
  • Lime
  • Honey
  • Garlic Cloves
  • Cumin
  • Chili Powder
  • Garlic Powder
  • Sea Salt

How to make Sweet Potato Quinoa Salad with Chili Lime Vinaigrette:

  1. Start by preparing quinoa according to package. I like to cook mine in Vegetable Broth for additional flavor, but it’s not necessary!
  2. Preheat oven to 400 degrees.
  3. Chop up sweet potato and toss with avocado oil spray, sea salt, pepper, garlic powder and a pinch of chili powder.
  4. Drain and rinse black beans.
  5. In a small jar, mix together ingredients for chili lime vinaigrette.
  6. In a large bowl, add cooked quinoa, black beans, red onion, roasted sweet potato, cilantro, pumpkin seeds. Pour chili lime vinaigrette on top and mix.
  7. Adjust seasonings if needed.
  8. Enjoy!!

How to store your quinoa salad:

It’s best to store your leftover quinoa salad in a sealed container in the fridge. I like using these! If you want to pack up your containers for meal prep, these are great to use!

If you want to switch this up, try doing this:

  • Add your favorite protein on top or mixed in!
  • Serve it alongside a sandwich or wrap for a complete balanced meal.
  • Add a drizzle of creamy jalapeño sauce to give it an extra kick of flavor.
Sweet Potato Quinoa Salad with Chili Lime Vinaigrette

If you like this recipe, you may also enjoy these on One Balanced Life:

FAQs

How long will this salad last for?

This salad is great to meal prep as it will last for a couple days in the fridge! I would keep this no longer than 4 days in the fridge.

Can I add in more protein?

Yes! While this has a great source of plant based protein from the quinoa and black beans, you can definitely add more by adding in shredded chicken or even topping it with salmon or grilled chicken.

Save and Pin for later!

Make sure to save and pin this recipe for later! Are you following me on Pinterest yet? You can also follow me on Instagram & Facebook, and make sure to leave a star rating and tag me if you make this recipe! xx

Sweet Potato Quinoa Salad with Chili Lime Vinaigrette

Sweet Potato Quinoa Salad with Chili Lime Vinaigrette

Yield:
Serves 4

Prep Time:
10 minutes

Cook Time:
30 minutes

Total Time:
40 minutes

This Sweet Potato Quinoa Salad with Chili Lime Vinaigrette is packed with flavor and perfect to meal prep for the week! Made with simple ingredients and so delicious.

Ingredients

  • 3 cups cooked quinoa
  • 1 sweet potato
  • 1/3 cup pumpkin seeds
  • 1 cup red onion, diced
  • 1 cup black beans, rinsed and drained
  • 3 tbsp cilantro
  • 1/2 tsp sea salt
  • 1/2 tsp garlic powder
  • 1/2 tsp chili powder
  • 1/4 tsp black pepper
  • Avocado Oil Spray
  • for chili lime vinaigrette:
  • 1/4 cup extra virgin olive oil
  • 2 garlic cloves, minced
  • 1/2 tbsp honey
  • 2 small limes, juiced
  • 1 tsp lime zest
  • 1/2 tsp cumin
  • 1/2 tsp chili powder
  • 1/4 tsp garlic powder
  • 1/2 tsp sea salt
  • dash of black pepper

Instructions

  1. Preheat oven to 400 degrees.
  2. Chop up sweet potato. On a baking sheet, toss with avocado oil spray, sea salt, pepper, garlic powder and chili powder to bake. Cook for 30 minutes. Flipping half way through.
  3. Cook quinoa according to package.
  4. Prepare chili lime vinaigrette by mixing together ingredients. Set aside.
  5. In a large bowl, add cooked quinoa, black beans, pumpkin seeds, red onion, cilantro and roasted sweet potato.
  6. Pour chili lime vinaigrette on top to mix in. Toss to coat.
  7. Adjust seasonings if needed.
  8. Enjoy!

until next time…