Roasted Sweet Potato & Black Bean Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A nutrient-dense salad bowl with roasted sweet potato, black beans, quinoa, and fresh greens topped with avocado and cabbage. Filling and vegan-friendly for a satisfying lunch or light dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 3 tablespoons Creamy Vegan Avocado Dressing
- 1/3 cup roasted sweet potato cubes*
- 1/4 cup seasoned black beans (I just heat them in a pan and stir with cumin, garlic, salt and black pepper)
- 1/4 cup purple cabbage
- 1/3 cup cooked quinoa
- 2 cups mixed salad greens (washed, torn and dried)
At a glance
PER SERVING · TIME 10M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Sodium
- 369mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 248mg
- Calcium
- 55mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 369MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.