Description
A delicious and healthy Sweet Potato Quinoa Salad packed with nutrients and flavor.
Ingredients
Scale
- 2 medium sweet potatoes, peeled and diced (about 2 cups)
- 1 cup quinoa, rinsed
- 2 cups vegetable broth or water
- 1 red bell pepper, diced
- 1 cup black beans, drained and rinsed
- 1/2 cup corn (fresh, frozen, or canned)
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 1 avocado, diced
- Juice of 2 limes
- 3 tablespoons olive oil
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C). Spread the diced sweet potatoes on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 25-30 minutes, or until tender and slightly caramelized, stirring halfway through.
- While the sweet potatoes are roasting, cook the quinoa. In a medium saucepan, combine the rinsed quinoa and vegetable broth (or water). Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the quinoa is fluffy and the liquid is absorbed. Remove from heat and let it sit covered for 5 minutes before fluffing with a fork.
- In a large bowl, combine the cooked quinoa, roasted sweet potatoes, red bell pepper, black beans, corn, red onion, and cilantro.
- In a small bowl, whisk together the lime juice, olive oil, cumin, salt, and pepper. Pour the dressing over the salad and toss gently to combine.
- Just before serving, add the diced avocado and toss lightly to avoid mashing.
Notes
- For added crunch, consider topping the salad with chopped nuts or seeds, such as pumpkin seeds or walnuts.
- To make it a heartier meal, add grilled chicken or shrimp for extra protein.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting and Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg