Chili Roasted Sweet Potato + Black Bean Quinoa Salad
This amazing Chili-Roasted Sweet Potato + Black Bean Quinoa Salad is the PERFECT lunch or dinner. Packed with fiber, protein and flavor you're going to LOVE it!
Servings: 4 servings
Calories: 539kcal
Ingredients
for the salad:
- 1 large sweet potato
- 1 15 oz can black beans
- 3 cups cooked quinoa made from 1 cup dry
- 1 tablespoon coconut oil
- 2 teaspoons chili powder
- Juice of 1 lime
- Salt + pepper
- Lettuce/greens to serve
- 1 batch Cilantro-Avocado Dressing
for the dressing:
- 1 avocado
- 1/2 cup cashews
- 1/2 cup cilantro
- 1/2 - 3/4 cup water
- Juice of 2 limes
- 1 teaspoon chili powder
- 1/4 - 1/2 teaspoon cayenne optional
- Salt + pepper to taste
Instructions
- Preheat the oven to 425 degrees F.
- Peel and chop the sweet potato in small, bite-sized pieces. Melt the coconut oil and drizzle it over the sweet potatoes. Toss to coat. Add in chili powder and sprinkle with salt and pepper, tossing to combine.
- Roast sweet potatoes for 20 - 25 minutes until tender, stirring half way through so as not to burn them.
- While sweet potatoes are cooking, rinse and drain the black beans. Add them to a large bowl along with quinoa. Set aside.
- Add all dressing ingredients to a blender (starting with less water and adding more as needed). Blend on high until smooth and creamy. Add enough water to make it drizzable.
- Once sweet potatoes are done roasting, let them cool for 5 minutes. Add to the bowl with black beans and quinoa. Squeeze lime juice over the top and stir to combine.
- Arrange lettuce in 4 bowls Top with sweet potato-black bean mixture and drizzle with dressing. Enjoy as is or toss everything together in the bowls (I did this and it was yum!).
Video
Nutrition
Calories: 539kcal | Carbohydrates: 69g | Protein: 17g | Fat: 23g | Saturated Fat: 6g | Cholesterol: 2mg | Sodium: 612mg | Potassium: 1099mg | Fiber: 17g | Sugar: 6g | Vitamin A: 5280IU | Vitamin C: 21.2mg | Calcium: 97mg | Iron: 6.1mg