Description
A healthy and vibrant salad featuring roasted sweet potatoes and black beans, perfect for a quick weeknight dinner.
Ingredients
Scale
- 1 cup quinoa
- 2 cups water
- 1 medium sweet potato, diced
- 1 can black beans, drained and rinsed
- 1 avocado, diced
- 1 red bell pepper, diced
- 1/4 cup lime juice (preferably fresh)
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- Combine quinoa and water in a pot; bring to a boil. Lower heat, cover, and simmer for 15 minutes until fluffy.
- Toss diced sweet potatoes with olive oil, chili powder, salt, and pepper on a baking sheet; roast for 20-25 minutes until tender and golden.
- Combine the cooked quinoa, black beans, roasted sweet potatoes, diced avocado, and bell pepper in a large bowl while the sweet potatoes are still warm.
- Drizzle with lime juice and mix gently to combine all ingredients.
- Garnish with fresh cilantro and serve.
Notes
For added flavor, rinse quinoa before cooking and ensure sweet potatoes are cut evenly.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg