Description
A vibrant and nutritious salad made with roasted sweet potatoes, quinoa, and black beans, perfect for a healthy meal.
Ingredients
Scale
- 2 cups (about 300g) diced sweet potatoes, peeled
- 2 Tablespoons (30ml) avocado oil
- 3/4 cup (140g) dry quinoa
- salt (to taste)
- 1/21/2 teaspoon garlic powder
- 11/2 teaspoon smoked paprika
- 6–8 cups (200-250g) spinach, chopped
- 1 cup (about 150g) cooked black beans, drained and rinsed
- 1 medium avocado, diced
- 1 batch Lemon Tahini Dressing (optional)
- everything seasoning (to taste)
Instructions
- Roast Sweet Potatoes: Preheat your oven to 425 degrees F. Toss the diced sweet potatoes in avocado oil until thoroughly coated. Spread them in a single layer on a baking sheet. Roast for about 25 minutes, turning halfway through cooking, until they are crispy on the edges and tender inside. Keep an eye on them to prevent overcooking.
- Cook Quinoa: Bring 1 1/2 cups (360ml) water to a boil in a pot. Add the rinsed quinoa and a pinch of salt. Reduce the heat and let it simmer for about 15 minutes until the quinoa has absorbed all the water and is fluffy. Remove from heat and fluff it with a fork.
- Mix Black Beans: In a large bowl, drain and rinse the cooked black beans to remove any preservatives. Give them a good rinse, and you will notice their fresh, earthy smell.
- Combine Ingredients: In the large bowl with the black beans, add the roasted sweet potatoes, cooked quinoa, and chopped spinach. Gently toss everything together, being careful not to break the sweet potato cubes, until the mixture is well combined and colorful.
- Add Dressing: In a small bowl, whisk together lemon juice, olive oil, salt, pepper, and everything seasoning. Pour this dressing over the salad and mix gently to ensure everything is coated nicely. If the dressing feels too thick, add a splash of water to reach your desired consistency.
- Chill & Serve: Let the salad sit in the fridge for about 15 minutes. This time allows the flavors to meld together beautifully. Just before serving, give it a quick toss and ensure everything is fresh and light.
Notes
- Storage Tips: Store in an airtight container in the refrigerator for up to 3 days (without avocado).
- Expert Tips: Use pre-cut sweet potatoes for convenience. Batch cook quinoa and sweet potatoes ahead of time for quicker meal prep. Add avocado and dressing just before serving to keep them fresh.
- Reheating Instructions: This salad is best enjoyed cold. For leftovers, if needed, you can gently warm in the microwave on low heat for a minute, but adding fresh avocado after will keep it vibrant.
- Serving Suggestions: Serve with a lemon wedge on the side. Pair with grilled chicken for added protein or enjoy as a stuffing for pita bread.
- Recipe Variations: You can substitute quinoa with rice or farro if desired. For a creamier texture, consider adding feta cheese. Roasted corn can be added for extra sweetness. Substitute kale for spinach for a different texture.
- Ingredient Notes: When selecting sweet potatoes, choose firm, smooth ones without blemishes. Ensure black beans are rinsed thoroughly to enhance flavor. For the best taste, use ripe avocado that yields slightly to pressure.
Nutrition
- Serving Size: 1 salad
- Calories: 383
- Sugar: 3g
- Sodium: 66mg
- Fat: 17g
- Saturated Fat: 2g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 12g
- Protein: 11g