Creating Roasted Sweet Potato Black Bean Quinoa Salad can be done in a few simple steps. Here’s how to make it:

1. Preheat the Oven: Preheat your oven to 425°F (220°C).

2. Prepare Sweet Potatoes: In a large bowl, toss the cubed sweet potatoes with 1 tablespoon of olive oil, cumin, salt, and pepper.

3. Roast Sweet Potatoes: Spread the sweet potatoes on a parchment-lined baking sheet in an even layer. Roast for about 20-25 minutes or until tender and slightly caramelized, flipping halfway through for even cooking.

4. Cook Quinoa: While the sweet potatoes are roasting, bring 2 cups of water to a boil in a medium saucepan. Add the rinsed quinoa and a pinch of salt. Cover and reduce the heat to low, simmering until the quinoa is fluffy and the water is absorbed (approximately 15 minutes).

5. Prepare Other Ingredients: In a large mixing bowl, combine black beans, diced bell pepper, and corn.

6. Combine Ingredients: Once the sweet potatoes and quinoa are ready, add them to the bowl with the black bean mixture.

7. Dress the Salad: Pour the remaining olive oil and lime juice over the mixture. Toss everything together until evenly mixed.

8. Garnish: If desired, sprinkle fresh cilantro on top for an added burst of flavor.

9. Serve: Enjoy the salad warm, at room temperature, or chilled.

These steps make it easy and enjoyable to prepare this nourishing salad, ensuring that you’ll savor every bite without needing hours in the kitchen!