Southwest quinoa salad is loaded with beans, sweet potatoes, corn, quinoa, and a spicy kick! This simple recipe is perfect for meal prepping and for easy vegan lunches. Vegan, gluten-free, soy-free, nut-free.
*This recipe was originally posted on 2/4/16 but I updated it with better recipe instructions on 6/3/19.
If you love beans, sweet potatoes, quinoa, corn, and southwestern flavors then this is the perfect easy rainbow inspired recipe for you!
This recipe actually came to fruition because I was trying to transform a big batch of bean salad into a couple of meals that I could meal prep for easy lunches for the week. I’ve been making this southwest bean salad for years, my husband loves it! By adding quinoa and roasted sweet potatoes to the bean salad, it really fills you up and keeps you feeling satisfied for hours!
If you can open a few cans of beans and dice a red onion then you can make the bean salad– it’s that easy. While you make the bean salad, cook the quinoa and roast the sweet potatoes at the same time so everything is pretty much ready in about 30 minutes! Super quick, easy to make, and delicious…what could be better?
Besides being a delicious easy vegan meal prep recipe, this vegan quinoa salad (served cold) is also perfect for bringing to all of your summer BBQ’s, parties, and family events! It’s always a crowd pleaser, even meat eaters love it!