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

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This Roasted Sweet Potato, Black Bean, Quinoa and Tomato Salad with Cilantro Lime Dressing is a delicious and nutritious salad that is packed with roasted sweet potatoes, black beans, quinoa, tomatoes and a zesty cilantro lime dressing. It takes just 10 minutes to prepare and 25 minutes to cook.

Cooking Equipment:

Baking sheet Large bowl Measuring cups Measuring spoons Spoon

Preparation Time:

Cooking Time:

Total Time:

Cuisine:

Mexican

Keywords:

Roasted Sweet Potato, Black Bean, Quinoa, Tomato, Cilantro Lime Dressing

Meal:

lunch, dinner

Cooking Method:

Dietary Restrictions:

Servings:

Ingredients:

1 sweet potato, peeled and cubed

1/2 cup cooked black beans

1/2 cup cooked quinoa

1/2 cup cherry tomatoes, halved

2 tablespoons olive oil

1/2 teaspoon ground cumin

1/4 teaspoon garlic powder

1/4 teaspoon chili powder

1/4 teaspoon salt

2 tablespoons freshly squeezed lime juice

2 tablespoons chopped fresh cilantro

Cooking Instructions:

Preheat oven to 400°F.

Place the cubed sweet potato on a baking sheet and drizzle with 1 tablespoon of olive oil. Sprinkle with cumin, garlic powder, chili powder and salt. Toss to combine.

Roast in the oven for 25 minutes, stirring halfway through.

Meanwhile, in a large bowl, combine the cooked black beans, quinoa, cherry tomatoes, remaining 1 tablespoon of olive oil, lime juice and cilantro.

Once the sweet potatoes are done, add them to the bowl and toss to combine.

Nutrition:

Calories: 437, Fat: 11g, Carbohydrates: 68g, Protein: 16g

Rating:

Did You Know?

Tres leches cake, a sponge cake soaked in three types of milk, is a popular dessert in Mexico.