Quinoa Sweet Potato Black Bean Salad

As we ease into the cooler autumn months, I find myself craving dishes that bridge the gap between the seasons. This Quinoa Sweet Potato & Black Bean Salad is the perfect transition meal—it’s hearty enough to keep you satisfied, but still light and fresh with its zippy lime basil vinaigrette.

Why This Salad is a Seasonal Favorite
Sweet potatoes bring a warm, comforting vibe to this dish, making it a great option for fall. Paired with protein-packed quinoa and black beans, it’s not only filling but also packed with nutrients. The lime basil vinaigrette adds a tangy, fresh flavor that cuts through the richness of the sweet potatoes, balancing everything beautifully.

This salad is also incredibly versatile. You can enjoy it warm or cold, as a main or side dish, and it’s perfect for meal prepping. Whether you’re hosting a weekend gathering or need a quick, nourishing lunch, this recipe has you covered.

What You’ll Love About This Salad

• Nutrient-Rich: Quinoa, sweet potatoes, and black beans combine to provide fiber, protein, and vitamins—everything your body needs to feel fueled.

• Flavour Explosion: The lime basil vinaigrette is bright, zesty, and fresh, adding a layer of flavor that keeps you coming back for more.

• Perfect for Any Occasion: Whether you need a quick meal on a busy weeknight or a dish for a fall potluck, this salad fits right in.

• Meal Prep Friendly: Make a big batch and enjoy leftovers for days. This salad holds up well and only gets better as the flavours meld.

This recipe serves 4 as a main course or 6 as a side dish.

Quinoa Sweet Potato Salad Black Bean Salad with Lime Basil Vinaigrette

Ingredients:

• 3/4 cup couscous

• 1 cup water

• 2 sweet potatoes, peeled and diced (about 3 cups)

• one 14-ounce can black beans, drained and rinsed

• 2 cups baby spinach, cut into small pieces

• 4 ounces crumbled feta cheese

• half a red onion, thinly sliced

• 1/2 cup chopped pistachios (optional)

• black pepper to taste

  Zippy Lime Basil Vinaigrette

• 1 bunch of fresh basil (1/2 cup packed)

• 1/2 cup olive oil

• juice of 1–2 limes (to taste)

• 1 clove garlic

• 1/2 teaspoon kosher salt

• 1/2 teaspoon red pepper flakes

• 1/4 to 1/2 cup water, if needed

Directions:

1. Pulse all dressing ingredients in a food processor until smooth-ish.

2. Cook couscous in 1 cup water, according to package directions. Fluff with a fork and cool.

3. Place sweet potatoes in a skillet with about 1/2 cup water and a sprinkle of salt. Cover and simmer until fork-tender. Drain and set aside to cool.

4. Toss all ingredients together with dressing, season with salt and pepper, and serve! (OR, store each ingredient individually for salads throughout the week.)

Perfect for Autumn and Beyond

I love making this salad as the weather starts to cool. The heartiness of the sweet potatoes and quinoa feels just right as you step into autumn, but the bright vinaigrette keeps it from feeling too heavy. It’s the perfect dish to ease you from summer into fall.

I hope you enjoy this Quinoa Sweet Potato & Black Bean Salad as much as I do! Let me know in the comments if you give it a try—and don’t forget to grab your free Effortless Lunch Guide for even more easy, nutritious recipes.

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