Roasted Sweet Potato and Black Bean Quinoa Salad

Name: Roasted Sweet Potato and Black Bean Quinoa Salad
Prep time: 15 min
Cook time: 30 min
Total time: 40 min
Yield: 4 people
Ingredients: 150 g quinoa; 1 medium size sweet potato; 1 tablespoon olive oil; ½ teaspoon cumin; salt and pepper; 1 avocado; 100 g black beans; 50 g cashews; 3 tablespoons olive oil; 3 tablespoons lemon juice; 2 teaspoon Tahini; 1 teaspoon maple syrup; A handful of mint leaves

User Reviews

4.7

42 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
40 mins
Servings
4 people
Calories
516 kcal
Course
Salad
Cuisine
Mediterranean

Roasted Sweet Potato and Black Bean Quinoa Salad

Iris Warren

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A hearty and delicious vegan and gluten free salad. Packed full of healthy ingredients, this salad makes for a perfect weekday meal.

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Ingredients

Servings

150 g quinoa
1 medium size sweet potato
1 tablespoon olive oil
½ teaspoon cumin
salt and pepper
1 avocado
100 g black beans
50 g cashews

For the Dressing

3 tablespoons olive oil
3 tablespoons lemon juice
2 teaspoon Tahini
1 teaspoon maple syrup
A handful of mint leaves

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Instructions

Preheat the oven to 200C/400F. Peel and cut the sweet potato into cubes. Add into a mixing bowl and coat with the olive oil, cumin, salt and pepper. Place in an oven tray and bake for around 25-30 minutes.
Heat in a medium-size pan double the amount of water than quinoa and add the quinoa. When the water starts boiling, reduce the heat to really low and leave it cooking until all the water is absorbed. Add to a big salad bowl and leave it to cool for a few minutes.
Add to the salad the black beans, previously rinsed, the baked sweet potato and the avocado cut into cubes.
Toast the cashews in a small frying pan. Don't add any oil as it's not needed. Simply heat a small pan on medium heat, add the cashews and keep turning them so they don't burn on one side. When they start to brown, you can add them to the salad.
For the vinaigrette, mix in a bowl the olive oil, lemon juice, tahini and maple syrup. Finely chop the mint leaves and add them to the dressing. Stir well with a fork or a small whisk until all the ingredients are perfectly combined and add to the salad.
Sprinkle some finely chopped mint leaves to the salad and mix all the ingredients. Serve and enjoy!

Nutrition Information

Show Details

Calories 516kcal (26%) Carbohydrates 52g (17%) Protein 12g (24%) Fat 31g (48%) Saturated Fat 4g (20%) Sodium 40mg (2%) Potassium 848mg (24%) Fiber 10g (40%) Sugar 5g (10%) Vitamin A 8101IU (162%) Vitamin C 11mg (12%) Calcium 61mg (6%) Iron 4mg (22%)

Nutrition Facts

Serving: 4people

Amount Per Serving

Calories 516 kcal

% Daily Value*

Calories	516kcal	26%
Carbohydrates	52g	17%
Protein	12g	24%
Fat	31g	48%
Saturated Fat	4g	20%
Sodium	40mg	2%
Potassium	848mg	18%
Fiber	10g	40%
Sugar	5g	10%
Vitamin A	8101IU	162%
Vitamin C	11mg	12%
Calcium	61mg	6%
Iron	4mg	22%