Zesty southwest quinoa salad is loaded with beans, sweet potatoes, corn, quinoa, and it has a spicy kick! This recipe is perfect for meal prepping and easy vegan dinners. Vegan, gluten-free, soy-free, nut-free.
Preheat the over to 400 degrees. Toss the sweet potato chunks in olive oil, smoked paprika, cumin, garlic powder, onion powder, and chili powder. Bake the sweet potato on a parchment lined tray for 20-25 minutes. Turn halfway through.
While the sweet potatoes are cooking, cook the quinoa according to package directions.
Bean Salad Dressing -
Combine lime juice, maple syrup, garlic, cayenne, smoked paprika, cumin, and sea salt in a small bowl. Whisk to combine.
Bean Salad -
Add the black beans, kidney beans, corn, diced red bell peppers, diced onion & roughly chopped cilantro to a large mixing bowl and toss it to combine. Pour the dressing over the top of the bean salad and mix it well.
Add the cooked quinoa and roasted sweet potatoes to the large bowl with the bean salad and mix it well.
Serve the quinoa salad just like this or you can serve it as a Buddha bowl with lettuce, avocado, tomatoes, lime wedges, and creamy avocado chipotle sauce.
If you don't like quinoa you could substitute brown rice, barley, farro, wheat berries, or orzo noodles.
Make sure you rinse the quinoa before cooking it or buy pre-rinsed quinoa (that's what I buy from Costco). If the quinoa isn't rinsed before cooking it will taste very bitter.
You don't have to use canned beans, you could make your own dried beans and cut down the cost a little bit. (You could also use white beans, pinto beans, or edamame.)
If you have time to make it, grilled corn would add even more flavor than canned or frozen corn.
To add even more color and nutrition to this clean eating recipe, add 1/2 tsp of turmeric powder to the water that you cook the quinoa in. The turmeric will turn the quinoa the most beautiful and vibrant shade of yellow.
I usually make this salad with quinoa but you could substitute brown rice, farro, barley, or orzo pasta if you prefer.
If you serve the southwest quinoa salad as buddha bowls (like I do in the pictures), I highly recommend topping it with our favorite creamy avocado chipotle sauce for an extra kick!
This recipe is perfect for meal prepping! Divide the filling into 5-6 containers so you can easily grab it and go for lunches during the week.
Store the leftover vegan quinoa salad in the fridge for 3-5 days or freeze it.