Roasted Sweet Potato and Black Bean Quinoa Salad with Avocado Lime Dressing

This Roasted Sweet Potato and Black Bean Quinoa Salad with Avocado Lime Dressing is a delicious Mexican-inspired meal that is perfect for lunch or dinner! It’s easy to make in just 35 minutes using simple ingredients like sweet potatoes, quinoa, black beans, avocado cubes and cilantro leaves tossed in an avocado lime dressing! Enjoy!

Cooking Equipment:

• Baking sheet • Parchment paper • Large bowl • Fork

Preparation Time:

Cooking Time:

Total Time:

Cuisine:

Mexican

Keywords:

Roasted Sweet Potato, Black Bean, Quinoa, Salad, Avocado Lime Dressing

Meal:

lunch, dinner

Cooking Method:

Dietary Restrictions:

Servings:

Ingredients:

1 small sweet potato (about 200g), peeled and diced into cubes

1/4 cup uncooked quinoa (50g)

1/4 cup cooked black beans (50g)

2 tablespoons olive oil (30ml)

Salt and pepper to taste

2 tablespoons fresh lime juice (30ml)

1/2 avocado, diced (100g)

2 tablespoons chopped fresh cilantro leaves (10g)

Cooking Instructions:

Preheat oven to 400°F/200°C.

Place the diced sweet potato on a baking sheet lined with parchment paper and drizzle with olive oil. Sprinkle with salt and pepper to taste. Bake for 20-25 minutes until golden brown and tender.

Meanwhile, cook the quinoa according to package instructions. Once cooked, fluff with a fork and set aside to cool slightly.

In a large bowl, combine the cooked quinoa, black beans, roasted sweet potatoes, lime juice, avocado cubes and cilantro leaves together until well combined. Taste and adjust seasoning if necessary.

Serve the salad warm or cold as desired! Enjoy!

Nutrition:

Calories – 537 kcal; Fat – 18.3 g; Carbohydrates – 71.2 g; Protein – 17.7 g; Fiber – 15.3 g; Sodium – 815 mg

Rating:

Did You Know?

Guacamole, a dip made from mashed avocado, onions, tomatoes, and lime juice, is a popular Mexican appetizer.