Chili Roasted Sweet Potato + Black Bean Quinoa Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A colorful salad of chili-roasted sweet potato, black beans, and quinoa tossed with lime dressing, cilantro, and topped with avocado and cashews. Warm spices and bright citrus make it vibrant and satisfying. Nutritious enough for lunch or dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 large sweet potato
- 1 15 oz can black beans
- 3 cups cooked quinoa (made from 1 cup dry)
- 1 tablespoon coconut oil
- 2 teaspoons chili powder
- Juice of 1 lime
- Salt + pepper
- Lettuce/greens to serve
- 1 batch Cilantro-Avocado Dressing
- 1 avocado
- 1/2 cup cashews
- 1/2 cup cilantro
- 1/2 - 3/4 cup water
- Juice of 2 limes
- 1 teaspoon chili powder
- 1/4 - 1/2 teaspoon cayenne (optional)
- Salt + pepper to taste
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 25m
- Sodium
- 1779mg
- Total sugar
- 9g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1061mg
- Calcium
- 107mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 1779MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.