Description
This Roasted Sweet Potato Black Bean Quinoa Salad is a hearty and flavorful dish that’s perfect for a nutritious meal. Packed with protein, fiber, and vibrant colors, it’s a satisfying option for vegans and gluten-free eaters alike.
Ingredients
Scale
Sweet Potatoes:
2 medium sweet potatoes, peeled and diced
Seasoning for Sweet Potatoes:
1 tablespoon olive oil, 1/2 teaspoon ground cumin, 1/2 teaspoon smoked paprika, salt and pepper to taste
Quinoa:
1 cup quinoa, rinsed, 2 cups water or vegetable broth
Black Beans:
1 (15-ounce) can black beans, drained and rinsed
Vegetables:
1 red bell pepper, diced, 1/4 cup red onion, finely chopped, 1/4 cup fresh cilantro, chopped
Dressing:
juice of 1 lime, 2 tablespoons olive oil, 1 tablespoon apple cider vinegar, 1 teaspoon maple syrup
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C).
- Roast Sweet Potatoes: Toss the diced sweet potatoes with olive oil and seasonings, then roast for 25-30 minutes.
- Cook Quinoa: Cook the quinoa in water or broth until fluffy.
- Combine Ingredients: Mix quinoa, roasted sweet potatoes, black beans, vegetables, and cilantro in a bowl.
- Make Dressing: Whisk lime juice, olive oil, vinegar, and maple syrup for the dressing.
- Toss: Pour dressing over the salad and gently toss to combine.
- Serve: Enjoy warm or chilled.
Notes
- You can add avocado, feta, or toasted pepitas for extra flavor and texture.
- This salad holds up well in the fridge and is great for meal prep.
Nutrition
- Serving Size: 1 bowl
- Calories: 370
- Sugar: 6g
- Sodium: 280mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 9.5g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 9g
- Protein: 11g
- Cholesterol: 0mg
