Quinoa and Black Bean Salad
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Chelsea's Messy Apron · by Chelsea Lords★ 5.0 (5)

Quinoa and Black Bean Salad

NUTRITION · PER SERVING35M COOK
CAL 19%·PRO 23%
CARBS 51G54% OF CAL
8G FIBER3G ADDED5G INTRINSIC36G OTHER8G TOTAL SUGAR
FAT 16G37% OF CAL
3G SAT13G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A hearty salad combining fluffy quinoa, roasted sweet potatoes, black beans, corn, and creamy avocado dressed in a cilantro-lime vinaigrette. It works as a satisfying vegetarian main or as meal-prep for the week.

mainamericansaladgrain bowlbeansgluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 6
  • 1 cup quinoa (measured dry)
  • 6 cups diced sweet potatoes (2 large potatoes)
  • 3 tablespoons olive oil (divided)
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1/2 teaspoon chili powder
  • Salt and pepper
  • 1 large red pepper (chopped)
  • 1 (15-ounce) can black beans (drained and rinsed)
  • 1-1/2 cups frozen corn (fire-roasted preferred)
  • 1 large avocado (diced, optional)
  • 1/2 packed cup fresh cilantro (leaves and tender stems)
  • 3 tablespoons red wine vinegar
  • 2 tablespoons olive oil
  • 1 tablespoon honey
  • 1 teaspoon Dijon-style mustard
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon paprika
  • 1 teaspoon minced garlic
  • 1/3 cup sour cream (I use light)
PREP
20M
SODIUM
356MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.