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–+ servings
Black Bean Sweet Potato Quinoa Salad

Black Bean Sweet Potato Quinoa Salad Your New Favorite Meal

This Black Bean Sweet Potato Quinoa Salad is a vibrant blend of flavors and nutrition, perfect for meal prep.
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Prep Time 20 minutes
Cook Time 40 minutes
Resting Time 5 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Salads
Cuisine: Gluten-Free, Vegan
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2 cups Sweet Potatoes Diced, can substitute with butternut squash
  • 2 tablespoons Vegetable Oil Or olive oil/coconut oil for flavor
  • 1 teaspoon Chili Powder Adjust for desired spice level
  • 1 teaspoon Smoky Paprika Regular paprika works as well
  • 1 teaspoon Cumin Taco seasoning can substitute
  • 1 teaspoon Fine Sea Salt Adjust based on dietary needs
  • 1/2 cup Pepitas (Pumpkin Seeds) Can substitute with sunflower seeds or nuts
  • 1 cup Quinoa Gluten-free and high in protein
  • 1 cup Cooked Black Beans Canned, rinsed
  • 2 cups Baby Spinach Can use kale or arugula
  • 2 tablespoons Green Onions Sliced, chives can substitute
  • 1 large Avocados Diced, can substitute with mango
  • 1/4 cup Cilantro Omit if disliked, can substitute with parsley
For the Dressing
  • 1 whole Jalapeño Adjust amount for desired spice
  • 2 tablespoons Lime Juice Can substitute with lemon juice
  • 2 cloves Garlic Minced if roasted is unavailable
  • 1/4 cup Extra Virgin Olive Oil Avocado oil is a neutral option

Equipment

  • Oven
  • Sheet Pan
  • Mixing bowl
  • Skillet
  • Medium pot
  • food processor

Method
 

Preparation
  1. Preheat your oven to 425°F (218°C) and line a sheet pan with parchment paper.
  2. Toss sweet potatoes with half of the vegetable oil, chili powder, paprika, cumin, and sea salt.
  3. Arrange sweet potatoes and a whole jalapeño on the sheet pan and roast for 20-24 minutes.
  4. In a skillet, toast the pepitas with remaining oil and a pinch of salt for 6-7 minutes.
  5. Cook quinoa in a pot with water and salt, bringing to a boil then simmering for 13-14 minutes.
  6. Blend roasted jalapeño, lime juice, garlic, cumin, salt, and cilantro with olive oil to make the dressing.
  7. In a bowl, combine quinoa, roasted sweet potatoes, black beans, spinach, and green onions, then add dressing.
  8. Fold in toasted pepitas and avocados just before serving.

Nutrition

Serving: 1plateCalories: 400kcalCarbohydrates: 60gProtein: 12gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gSodium: 400mgPotassium: 700mgFiber: 12gSugar: 4gVitamin A: 2000IUVitamin C: 35mgCalcium: 80mgIron: 3mg

Notes

Prep ahead to allow flavors to meld; tastes even better after chilling. Adjust spiciness and store leftovers properly.

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