I enjoy making a few salads at the beginning of the week to have available for quick healthy meals when things get busy. I store my salads in glass mason jars which make them easy for grab and go situations. This black bean sweet potato quinoa salad has become a favorite of mine, it is packed with protein and flavor.
Quinoa is a delicious super food. Quinoa is high protein quality and is typically regarded as a source of all essential amino acids, or a complete protein. You can read more about how awesome it is here.
Sweet Potatoes are great for you! Sweet potatoes are high in vitamin A, vitamin B5, B6, thiamin, niacin, riboflavin, and carotenoids. You can read more about how eating sweet potatoes can benefit you here.
Black Beans are a great source of fiber, potassium, folate, and vitamin B6. You can read more about why you should eat black beans here.
So here we go, let’s get to the how to make this delicious salad part of the post!
Black Bean Sweet Potato Quinoa Salad
**You print this recipe at the bottom of the post.**
First, you want to cut your sweet potatoes and onions in chunks. Add the seasoning and roast them in the oven until they are tender but firm..about 25 minutes at 400 degrees Fahrenheit.
While they are roasting it is time to prepare the beans, veggies, quinoa, and sauce.
Once you are done prepping those your veggies in the oven should be good to go. Toss everything into a bowl and stir well.
Now it is time to enjoy this yummy black bean sweet potato quinoa salad!
- 1½ pounds of sweet potatoes, peeled and cut into chunks (about 3 potatoes)
- 1 red onion, cut into chunks
- 1 clove garlic
- 1 bell pepper, diced
- ¾ cup chopped fresh cilantro
- 1 (15 ounce) can black beans, rinsed and drained
- 4 tablespoons of olive oil
- 2 teaspoons chili powder
- 1 teaspoon smoked paprika
- ½ teaspoon salt
- 1½ cups cooked quinoa
- 3 tablespoons lime juice
- 2 teaspoons maple syrup
- Preheat oven to 400 degrees F.
- Place the cubed sweet potatoes and onion on a baking sheet. Drizzle with 1 tablespoon of olive oil, then sprinkle with the chili powder, smoked paprika, and salt. Toss to coat and spread into a single layer. Bake until the potatoes are tender but firm, about 25 minutes. Remove from oven and set aside.
- While potatoes bake, cook the quinoa. In a small bowl whisk together the remaining 3 tablespoons of olive oil, lime juice, maple syrup, and garlic.
- In a large mixing bowl, combine the cooked quinoa, black beans, bell pepper, cilantro, and roasted sweet potatoes and onions. Pour the dressing into the bowl and stir gently to combine.
- Enjoy warm or cool.
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