Sweet Potato Quinoa Black Bean Salad
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Well Plated · by Erin Clarke★ 4.8 (74)

Sweet Potato Quinoa Black Bean Salad

NUTRITION · PER SERVING40M COOK
CAL 15%·PRO 16%
CARBS 48G63% OF CAL
8G FIBER1G ADDED7G INTRINSIC31G OTHER8G TOTAL SUGAR
FAT 10G30% OF CAL
1G SAT9G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Roasted sweet potato salad with quinoa, black beans, and a zesty lime vinaigrette. Colorful, filling, and works well as a make-ahead lunch.

mainamericansaladbowlbeansdairy freegluten freevegetarian
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Nutrition & ingredients

Ingredients

serves 6
  • 1 1/4 pounds sweet potatoes (scrubbed and peeled (about 3 small/medium), cut into 1/2-inch chunks)
  • 1 large red onion (cut into 1/2-inch chunks)
  • 4 tablespoons extra virgin olive oil (divided)
  • 2 teaspoons ground chili powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon kosher salt
  • 1 1/2 cups cooked quinoa (from 1/2 cup dry)
  • Zest and juice of 2 limes (3 tablespoons lime juice total)
  • 2 teaspoons pure maple syrup (or substitute honey or light agave nectar)
  • 1 clove garlic (minced)
  • 1 can reduced sodium black beans ((15 ounces), rinsed and drained)
  • 1 large bell pepper (cored and diced)
  • 3/4 cup freshly chopped cilantro
PREP
15M
SODIUM
353MG
ESTIMATE
COMPLETE

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