Ingredients
For the Salad:
• 2 medium sweet potatoes, peeled and diced
• 1 cup quinoa, rinsed
• 2 cups vegetable broth (or water)
• 1 red bell pepper, diced
• 1 cup cherry tomatoes, halved
• 1/2 cup red onion, diced
• 1 cup black beans, drained and rinsed
• 1/4 cup fresh cilantro, chopped (optional)
• 1 avocado, diced (for topping)
For the Dressing:
• 3 tablespoons olive oil
• 2 tablespoons lime juice
• 1 teaspoon honey (or maple syrup for a vegan option)
• 1 teaspoon cumin
• Salt and pepper, to taste
Instructions
Step 1: Roast the Sweet Potatoes
1. Preheat your oven to 400°F (200°C).
2. In a large bowl, toss the diced sweet potatoes with 1 tablespoon of olive oil, salt, and pepper until well coated.
3. Spread the sweet potatoes on a baking sheet in a single layer. Roast for 25-30 minutes, or until tender and slightly caramelized, stirring halfway through.
Step 2: Cook the Quinoa
1. While the sweet potatoes are roasting, bring the vegetable broth to a boil in a medium saucepan. Add the rinsed quinoa, reduce heat to low, cover, and simmer for about 15 minutes, or until the quinoa is fluffy and the liquid is absorbed.
2. Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.
Step 3: Prepare the Dressing
1. In a small bowl, whisk together the olive oil, lime juice, honey, cumin, salt, and pepper until well combined.
Step 4: Combine the Salad
1. In a large bowl, combine the cooked quinoa, roasted sweet potatoes, diced red bell pepper, cherry tomatoes, red onion, black beans, and cilantro (if using).
2. Drizzle the dressing over the salad and toss gently to combine.
Step 5: Serve
1. Serve the salad warm or at room temperature, topped with diced avocado.
2. Enjoy your delicious and colorful roasted sweet potato quinoa salad!
- Prep Time: 15
- Cook Time: 30