Roasted Sweet Potato Black Bean Salad

Sweet potato salad with black beans, quinoa and avocados in a bowl.

No ratings yet

Roasted Sweet Potato Black Bean Salad

With quinoa, baby spinach, avocados, red onions, pumpkin seeds and cilantro, there is something tasty in every bite of this easy roasted sweet potato black bean salad.

Prep Time10

Cook Time30

Total Time40

Course: Salads

Cuisine: Tex-Mex

Servings:

Author: Paige Adams

Ingredients

For sweet potatoes

2 pounds sweet potatoes, peeled and cut into 1/2-inch dice
2 tablespoons olive oil
1 teaspoon kosher salt
1/2 teaspoon black pepper

For quinoa

1/2 cup quinoa, rinsed
1 cup water

For dressing

1 tablespoon minced jalapeños
1 garlic clove, minced
1 tablespoon whole grain mustard
2 limes
3 tablespoons olive oil
1/2 teaspoon kosher salt
1/4 teaspoon black pepper

For salad

14.5 ounce can black beans, drained and rinsed
1 avocado, diced
1/3 cup finely chopped red onions
1/4 cup pumpkin seeds
2 cups baby spinach
1/4 cup chopped cilantro

Instructions

Preheat the oven to 400 degrees F.
Toss the sweet potatoes with 2 tablespoons olive oil, 1 teaspoon kosher salt and 1/2 teaspoon black pepper on a sheet pan and spread them into a single layer.
Roast for 30-35 minutes until the sweet potatoes are browned at the edges and tender in the middle. Flip them over about halfway through roasting.
Combine the quinoa and water in a small saucepan. Bring to a boil. Cover and reduce heat, simmering on low for 11-12 minutes until the water has been absorbed. Remove the quinoa from the heat. Let stand covered for 5 minutes. Then fluff it with a fork.
For the dressing, whisk together the jalapeños, garlic, mustard, lime juice, 3 tablespoons olive oil, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.
For the salad, combine the roasted sweet potatoes, black beans, avocados, red onions, pumpkin seeds, baby spinach and cilantro in a large bowl. Drizzle in the dressing, tossing to combine.

Notes

Instead of sweet potatoes, you can substitute with butternut squash.

Store leftover salad and dressing in separate airtight containers in the refrigerator up to 3 days. You can still keep salad if you have tossed it in the dressing, but the greens will become softer faster. Add fresh baby spinach when you eat it again. The avocados will brown, but they will still taste good.

You can make the dressing up to 2 days in advance. Let it sit out at room temperature for 15 minutes before stirring it and tossing it into the salad.

Nutrition