Description
A vibrant and nutritious salad featuring quinoa, roasted sweet potatoes, black beans, and fresh veggies, perfect for quick dinners or meal prep.
Ingredients
Scale
- 1 cup quinoa
- 2 cups vegetable broth (or water)
- 1 medium sweet potato, diced
- 1 can black beans, drained and rinsed
- 1 avocado, diced
- 1 red bell pepper, diced
- 1/4 cup red onion, diced
- 1 lime, juiced
- 1 teaspoon cumin
- Salt and pepper to taste
- Cilantro for garnish (optional)
Instructions
- Preheat the oven to 400°F (200°C).
- Place diced sweet potatoes on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 25-30 minutes until tender and lightly browned.
- In a pot, bring vegetable broth to a boil. Add quinoa, reduce heat, cover, and simmer for 15 minutes or until quinoa is cooked and fluffy.
- In a large bowl, combine cooked quinoa, roasted sweet potatoes, black beans, avocado, red bell pepper, and red onion.
- In a small bowl, whisk together lime juice, cumin, salt, and pepper. Pour over the salad and toss gently to combine.
- Serve garnished with cilantro if desired.
Notes
Ensure sweet potatoes are cut uniformly for even cooking. Monitor quinoa closely to avoid mushiness.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 15g
- Protein: 12g
- Cholesterol: 0mg