Roasted Sweet Potato, Black Bean, Quinoa and Mango Salad with Cilantro Lime Dressing

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This Roasted Sweet Potato, Black Bean, Quinoa and Mango Salad with Cilantro Lime Dressing is an easy yet delicious meal that is packed full of nutrients! It takes only 10 minutes of preparation time before baking in the oven for 25 minutes for a flavorful dish that will satisfy your hunger!

Cooking Equipment:

Baking sheet lined with parchment paper; Large bowl; Small bowl; Whisk

Preparation Time:

Cooking Time:

Total Time:

Cuisine:

Mexican

Keywords:

Roasted Sweet Potato, Black Bean, Quinoa, Mango Salad, Cilantro Lime Dressing

Meal:

lunch, dinner

Cooking Method:

Dietary Restrictions:

Servings:

Ingredients:

1 sweet potato (200g), peeled and cubed

1 tablespoon olive oil

1/2 cup cooked black beans (100g)

1/2 cup cooked quinoa (100g)

1/2 cup diced mango (100g)

2 tablespoons chopped fresh cilantro leaves (10g) For the dressing:

3 tablespoons freshly squeezed lime juice (45ml)

1 tablespoon olive oil (15ml)

1 teaspoon honey or agave syrup (5ml)

Salt and pepper to taste

Cooking Instructions:

Preheat oven to 375°F/190°C.

Place the cubed sweet potato on a baking sheet lined with parchment paper. Drizzle with olive oil and season with salt and pepper. Bake for 25 minutes or until golden brown.

In a large bowl combine the cooked black beans, quinoa, mango and roasted sweet potatoes.

In a small bowl whisk together the lime juice, olive oil, honey or agave syrup and salt and pepper to taste for the dressing. Pour over the salad ingredients in the large bowl and toss to combine everything together.

Sprinkle with chopped fresh cilantro leaves before serving.

Nutrition:

Calories – 400; Fat – 7g; Carbohydrates – 68g; Protein – 14g; Fiber – 11g

Rating:

Did You Know?

Tacos, a dish consisting of a tortilla filled with various meats, vegetables, and sauces, is one of the most famous dishes in Mexican cuisine.