If you’ve been looking for a salad that’s more than just a pile of greens, then this Chipotle Sweet Potato Quinoa Salad is about to be your new best friend. Trust me, it’s everything you crave in a dish—smoky, savory, with just the right amount of sweetness to keep things interesting. Plus, the combo of roasted sweet potatoes, hearty quinoa, and a spicy chipotle dressing makes every bite feel like a celebration. This one’s a game-changer, and I can’t wait for you to try it!
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Why You’ll Love Chipotle Sweet Potato Quinoa Salad
This salad isn’t just about eating healthy—it’s about treating yourself to something that’s as satisfying as it is nutritious. It’s perfect for so many occasions, and here’s why:
Versatile: Whether you’re making it for a quick lunch, packing it up for work, or serving it at a dinner party, it’s a salad that fits every vibe. You can even add some grilled chicken or beans to boost the protein. The possibilities are endless!
Budget-Friendly: No need to splurge on fancy ingredients here. Sweet potatoes and quinoa are pantry staples, and they’re all you need to make a dish that’s both comforting and exciting.
Quick and Easy: With just a few simple steps, you’ll have a colorful, flavorful salad that’s ready to impress. Even if you’re a beginner in the kitchen, this one is super forgiving!
Customizable: Love extra spice? Throw in more chipotle. Want it milder? No problem—just ease up on the heat. You can truly make this dish your own.
Crowd-Pleasing: Whether you’re serving this to your family or your friends, it’s guaranteed to win everyone over. It’s one of those dishes that brings people together, and soon you’ll be sharing the recipe with everyone!
Ingredients in Chipotle Sweet Potato Quinoa Salad
Here’s what you’ll need to make this vibrant, mouthwatering salad:
Sweet Potatoes: Roasted to perfection, sweet potatoes add a hearty sweetness that balances the smoky chipotle dressing beautifully.
Quinoa: Packed with protein and fiber, quinoa is the perfect base to fill you up without weighing you down. Plus, it’s naturally gluten-free!
Red Onion: Adds a little bite and color to the salad.
Black Beans: These beans bring extra protein and texture, making the salad even more satisfying.
Avocado: For that creamy, buttery texture that makes everything come together.
Cilantro: Fresh, fragrant cilantro adds brightness to every bite.
Lime: A squeeze of lime at the end will tie all the flavors together and add a fresh, zesty kick.
Chipotle Dressing: Made with chipotle peppers in adobo, olive oil, lime juice, and a touch of honey to balance the heat—this dressing will have you craving more!
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s dive into the steps to create this flavorful masterpiece:
1. Roast the Sweet Potatoes: Preheat your oven to 400°F (200°C). Toss the cubed sweet potatoes in olive oil, salt, and pepper, then spread them out on a baking sheet. Roast for 25–30 minutes, until tender and caramelized.
2. Cook the Quinoa: While the sweet potatoes are roasting, cook the quinoa according to the package instructions. Once done, fluff with a fork and set aside to cool.
3. Make the Chipotle Dressing: In a small bowl, whisk together the chipotle peppers in adobo, olive oil, lime juice, honey, salt, and pepper until smooth. Taste and adjust seasoning if needed—add more chipotle if you like it spicier!
4. Combine the Salad Ingredients: In a large bowl, mix the cooked quinoa, roasted sweet potatoes, black beans, red onion, and avocado. Drizzle the chipotle dressing over everything and toss gently until well combined.
5. Add the Finishing Touches: Sprinkle with fresh cilantro and a squeeze of lime juice. Give it a final toss, and you’re ready to serve!
6. Serve and Enjoy: Serve the salad chilled or at room temperature. It’s perfect as a light main dish or a side to your favorite protein. Enjoy every bite of this smoky, sweet, and spicy combo!
Nutrition Facts
Servings: 4
Calories per serving: 300
Preparation Time
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
How to Serve Chipotle Sweet Potato Quinoa Salad
This salad is incredibly versatile and pairs well with so many sides and mains. Here are a few ways to elevate your meal:
Fresh Greens: Pair with a simple leafy green salad dressed with a light vinaigrette for a refreshing contrast.
Grilled Protein: If you want to make it a complete meal, add grilled chicken, steak, or shrimp on top.
Tortilla Chips: Crunchy chips on the side or sprinkled on top add a fun texture to this salad.
Rice or Bread: Serve with a side of rice, couscous, or even some warm pita bread to round out the meal.
Additional Tips
Here are some extra tips to help you get the most out of this recipe:
Prep Ahead: You can roast the sweet potatoes and cook the quinoa the day before. Just store them in separate airtight containers in the fridge to make assembling the salad quick and easy the next day.
Spice It Up: If you like things spicy, feel free to add a pinch of cayenne or chili flakes to the dressing for extra heat.
Make It Vegan: This salad is naturally vegan, but if you want to make it heartier, add some roasted chickpeas or a sprinkle of vegan cheese.
Storage Tips: Store leftovers in an airtight container in the fridge for up to 3 days. The flavors only get better as they sit!
Double the Batch: This salad makes great leftovers, and it’s perfect for meal prepping. Consider making a big batch to enjoy all week!
FAQ Section
Q1: Can I substitute quinoa with another grain?
A1: Yes! If you’re not a fan of quinoa, you can swap it out for brown rice, farro, or couscous.
Q2: Can I make this dish ahead of time?
A2: Absolutely! Make it a day ahead and store it in the fridge. Just add the avocado right before serving to keep it fresh.
Q3: How do I store leftovers?
A3: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently or enjoy it cold!
Q4: Can I freeze this dish?
A4: I don’t recommend freezing this salad as the texture of the avocado and beans might change, but everything else freezes well!
Q5: What’s the best way to reheat this dish?
A5: If you’re reheating, do so in the microwave or on the stovetop. I recommend warming just the quinoa and sweet potatoes, leaving the fresh ingredients out until ready to serve.
Q6: Can I double the recipe?
A6: Yes! This recipe scales beautifully. Double it for a crowd, and you’ll have plenty to go around!
Q7: Can I add protein to this salad?
A7: Definitely! Grilled chicken, shrimp, or even chickpeas would be perfect additions.
Q8: Can I make this salad spicier?
A8: You can! Add more chipotle peppers, cayenne, or even some jalapeño for an extra kick.
Q9: How long does it take to make this salad?
A9: It takes about 45 minutes to prep and cook, including roasting the sweet potatoes and cooking the quinoa.
Q10: Can I serve this salad warm?
A10: You can! While it’s typically served chilled or at room temperature, you can enjoy it warm if that’s your preference.
Conclusion
This Chipotle Sweet Potato Quinoa Salad is a flavor-packed, crowd-pleasing dish that’s perfect for any occasion. It’s easy to make, customizable to your taste, and can be enjoyed as a side or a main. Whether you’re prepping for a busy week or hosting a gathering, this recipe will always deliver the goods. Enjoy!
Print
Chipotle Sweet Potato Quinoa Salad
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings 1x
- Category: Salad
- Method: Stovetop
- Cuisine: Mexican
- Diet: Vegetarian
Description
This Chipotle Sweet Potato and Black Bean Quinoa Salad is packed with smoky flavors, wholesome ingredients, and a zesty chipotle vinaigrette. Roasted sweet potatoes, protein-rich black beans, and nutty quinoa create a satisfying, nutrient-dense meal. Perfect for meal prep, potlucks, or a hearty side dish!
Ingredients
For the Chipotle Roasted Sweet Potatoes:
- 2 large sweet potatoes, peeled and diced
- 1 tbsp oil
- 1 tsp chipotle chili powder
- 1 tsp ground cumin
- 1/2 tsp paprika
- Salt and pepper to taste
For the Chipotle Quinoa:
- 1 tbsp oil
- 1/2 cup onion, diced
- 1 clove garlic, chopped
- 1 tsp chipotle chili powder
- 1 tsp ground cumin
- 1 cup quinoa, well rinsed
- 1 3/4 cups water (or vegetable/chicken broth)
For the Chipotle Vinaigrette:
- 3 tbsp avocado oil (or olive oil)
- 3 tbsp red wine vinegar (or lime juice)
- 1 tbsp honey
- 1 chipotle chili in adobo, chopped
- 1 clove garlic, grated/minced
- 1/2 tsp oregano
- 1/2 tsp ground cumin
- 1/4 tsp salt
- 1/4 tsp pepper
For the Salad:
- 1 (14.5 oz) can black beans, rinsed and drained
- 1/2 cup tomatoes, diced
- 2 green onions, thinly sliced
- 1 tbsp cilantro, chopped
- 1/4 cup feta, crumbled
- 1/4 cup pepitas
Instructions
- Roast the Sweet Potatoes:
- Preheat oven to 425°F (220°C).
- Toss diced sweet potatoes with oil, chili powder, cumin, paprika, salt, and pepper.
- Spread on a baking sheet in a single layer. Roast for 20 minutes, flipping halfway through, until tender.
- Cook the Quinoa:
- Heat oil in a medium saucepan over medium heat.
- Add onion and cook until tender, about 5-7 minutes.
- Stir in garlic, chipotle chili powder, and cumin. Cook for 1 minute until fragrant.
- Add quinoa and water/broth. Bring to a boil, then reduce heat and simmer, covered, for 15-20 minutes, until liquid is absorbed and quinoa is tender.
- Make the Vinaigrette:
- In a small bowl, whisk together avocado oil, red wine vinegar/lime juice, honey, chopped chipotle chili, garlic, oregano, cumin, salt, and pepper.
- Assemble the Salad:
- In a large bowl, combine roasted sweet potatoes, cooked quinoa, black beans, tomatoes, green onions, cilantro, feta, and pepitas.
- Drizzle with chipotle vinaigrette and toss to coat.
- Serve warm or chilled.
Notes
- Make it vegan by omitting the feta or replacing it with a dairy-free alternative.
- Add avocado or extra lime juice for a refreshing twist.
- Store in an airtight container in the fridge for up to 4 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 320 kcal
- Sugar: 7g
- Sodium: 320mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 8mg