Southwestern Quinoa Salad

Southwestern Quinoa Salad

This salad bowl is so flavorful and perfect for meal prepping!
Prep Time20 mins
Cook Time30 mins
Servings: 4 people
Calories: 447kcal


  • 1 cup quinoa rinsed
  • 1 large sweet potato chopped into bite-size chunks
  • 1 large red bell pepper or orange; cored, seeded, and diced
  • 1 cup black beans rinsed
  • 1 cup corn
  • 1/4 cup red onion minced
  • 1/4 cup cilantro minced
  • 1 medium avocado chopped
  • 1/4 cup olive oil
  • 1 lime squeezed
  • 1 tsp chili powder
  • 1/4 tsp cayenne
  • 1 pinch cumin


  • Preheat oven to 400*F.
  • Toss sweet potato chunks with 1/2 teaspoon of olive oil, and season with salt and pepper to taste. Arrange evenly on a baking sheet.
  • Bake for 25-30 minutes or until tender. Allow potatoes to cool afterward.
  • Cook quinoa according to package instructions, and allow it to cool.
  • In a large mixing bowl combine quinoa, sweet potatoes, corn, bell pepper, black beans, onion, cilantro, and avocado.
  • Add 1/4 cup olive oil, lime juice, chili powder, cayenne, cumin, and salt and pepper.
  • Gently toss the salad to combine.
  • Serve immediately or store in the fridge for later.


Calories: 447kcal | Carbohydrates: 55g | Protein: 14g | Fat: 25g | Saturated Fat: 3g | Sodium: 65mg | Potassium: 1134mg | Fiber: 15g | Sugar: 5g | Vitamin A: 13785IU | Vitamin C: 67mg | Calcium: 72mg | Iron: 4mg

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