Roasted Sweet Potato & Black Bean Salad Jar

Roasted Sweet Potato & Black Bean Salad Jar: A High-Protein, High-Fiber Lunch Hero

Looking for a lunch that’s as nutritious as it is delicious? This Roasted Sweet Potato & Black Bean Salad Jar is your new meal prep MVP! Packed with 27 grams of protein and 24 grams of fiber per serving, it’s a powerhouse that nearly hits your daily fiber goal while keeping you full and energized. With smoky roasted sweet potatoes, charred corn, nutty quinoa, and a zesty lime-nutritional yeast dressing, this vibrant salad jar comes together in about 30 minutes and is perfect for busy weeks. Let’s dive into this easy, flavor-packed recipe that’ll make your lunches something to look forward to!

Why You’ll Love This Sweet Potato & Black Bean Salad Jar

• Protein & Fiber Powerhouse: Black beans, quinoa, nutritional yeast, and pumpkin seeds deliver 27g protein and 24g fiber per serving.

• Quick & Easy: Ready in just 30 minutes, with make-ahead convenience for stress-free lunches.

• Bold Flavors: Smoky, sweet, and zesty notes from roasted sweet potatoes, charred corn, and a tangy lime dressing.

• Perfect for Meal Prep: Double the recipe for a week’s worth of wholesome, grab-and-go meals.

Ingredients (Serves 2)

For the Roasted Sweet Potato:

• 309g sweet potato, peeled and cubed (about 1 medium sweet potato)

• 1 tbsp olive oil

• 1/2 tsp ground cumin

• 1/2 tsp smoked paprika

• Pinch of salt and pepper

For the Dressing:

• 2 tbsp olive oil

• Juice of 1 juicy lime (about 2 tbsp)

• 4 tbsp nutritional yeast

• 1 garlic clove, minced

• 1/3 tsp salt

• Freshly cracked black pepper, to taste

For the Salad:

• 1/4 cup uncooked quinoa (or 3/4 cup cooked quinoa)

• 1/2 cup water (for cooking quinoa)

• Pinch of salt (for quinoa)

• 1 corn on the cob, kernels removed (or 3/4 cup canned corn, drained)

• 1 tsp olive oil (for charring corn)

• 1 tin (400g) black beans, drained and rinsed

• 1/2 red pepper, diced

• 2 spring onions, thinly sliced

• 2 tbsp fresh coriander, chopped

• 2 tbsp pumpkin seeds

Instructions

1. Roast the Sweet Potato: Preheat your oven to 200°C (400°F) and line a baking tray with parchment paper. Toss the cubed sweet potato with 1 tbsp olive oil, cumin, smoked paprika, salt, and pepper. Spread evenly on the tray and roast for 25 minutes, stirring halfway, until tender and slightly caramelized. Set aside to cool slightly.

2. Cook the Quinoa: While the sweet potato roasts, rinse the quinoa under cold water. In a small saucepan, combine the quinoa, 1/2 cup water, and a pinch of salt. Bring to a boil, then reduce to a simmer, cover, and cook for 12-15 minutes until the water is absorbed and the quinoa is fluffy. Set aside to cool. (Pro tip: Use pre-cooked quinoa to save time!)

3. Char the Corn: Heat 1 tsp olive oil in a cast iron or regular skillet over medium-high heat. Add the corn kernels and a pinch of salt, cooking for 3-5 minutes until lightly charred and golden. Stir occasionally to prevent burning. Set aside. (Alternatively, use drained canned corn for a quicker option.)

4. Make the Dressing: In a small bowl or jar, whisk together the olive oil, lime juice, nutritional yeast, minced garlic, salt, and a pinch of black pepper until smooth and well combined.

5. Assemble the Salad Jars: Divide the dressing evenly between two mason jars or airtight containers (about 2-3 tbsp per jar). Layer each jar with half of the following, in this order: black beans, cooked quinoa, roasted sweet potato, charred corn, diced red pepper, spring onions, chopped coriander, and pumpkin seeds. This layering keeps the ingredients fresh and crisp.

6. Store: Seal the jars with lids and store in the fridge for up to 4-5 days.

7. Serve: When ready to eat, tip the contents of a jar into a serving bowl and toss well to coat everything in the dressing. Enjoy as is or with a side of crusty bread for a heartier meal!

Tips for Success

• Quinoa Hack: Save time by using pre-cooked quinoa or cook a big batch in advance for multiple recipes.

• Corn Options: If fresh corn isn’t available, canned or frozen corn works just as well. Char it for extra flavor or skip the charring for speed.

• Dressing Tweaks: Add a pinch of chili flakes or a tsp of maple syrup to the dressing for a spicy or slightly sweet twist.

• Veggie Swaps: Mix in other veggies like diced cucumber, cherry tomatoes, or spinach to customize the salad.

• Make It Heartier: Top with sliced avocado or a sprinkle of vegan feta for extra richness.

Why This Salad Jar Is a Lunch Game-Changer

This Roasted Sweet Potato & Black Bean Salad Jar is the ultimate meal prep dream—nutritious, portable, and bursting with flavor. The smoky, spiced sweet potatoes pair perfectly with the nutty quinoa, creamy black beans, and crunchy pumpkin seeds, while the zesty lime-nutritional yeast dressing ties it all together with a tangy, cheesy kick. With 27 grams of protein and 24 grams of fiber, it’s a satisfying meal that keeps you fueled and supports your health goals. Whether you’re prepping for work lunches or a picnic, these jars make eating well effortless and delicious. So, grab your mason jars and get ready to meal prep like a pro! Have you tried salad jars before, or do you have a favorite high-protein ingredient to add? Drop your thoughts in the comments section on Pinterest—I’d love to hear! and check out the Ultimate Plant-Based Cookbook below. Happy prepping!