Black Bean Sweet Potato Quinoa Salad Recipe

Sweet Potato Quinoa bowl with black beans with dressing poured over the top

Black Bean Sweet Potato Quinoa Salad Recipe

Texture, flavor and spice come together in this hearty, slightly spicy quinoa salad. Make-ahead for lunch on the ready or for a light yet hearty dinner. Versatile and packed with goodness. This recipe is vegetarian, vegan and easily gluten free.

Course Dinner, Lunch

Cuisine American, Mexican, Southwest

Diet Vegan, Vegetarian

Keyword Make Ahead Quinoa Salad, Mexican Quinoa Salad, Sweet Potato Salad

Prep Time 25

Cook Time 25

Total Time 50

Servings -8 Servings

Calories 469kcal

Author Traci York

Ingredients

For The Salad:

4 cups (510g) Sweet Potatoes peeled and diced in 1/2" (1.3cm) cubes, about two medium sweet potatoes
1 1/2 tablespoons + 1/2 teaspoon Vegetable Oil divided; I like olive oil or coconut oil
1/2 teaspoon Chili Powder
3/4 + 1/8 teaspoon Smoky Paprika divided
1/4 teaspoon Cumin ground
2 + 1/8 teaspoons Fine Sea Salt divided
1/2 cup (70g) Pepitas
1 cup (195g) Quinoa rinsed and drained, any color
1 3/4 cup (420g) Water
1 3/4 cup (15oz / 425g) Cooked Black Beans or 1 can, rinsed and drained
4 cups (140g) Baby Spinach chopped and packed
1/2 cup (45g) Green Onions sliced thin
2 Avocados diced
Fist-full of Cilantro leaves chopped fine

For The Dressing:

1 Jalapeño 2 for a boost of flavor and more spice
3 Limes juiced (about 1/4 cup + 2 tablespoons or 70g)
2 Cloves of Garlic
1/2 teaspoon Cumin
1/4 + 1/8 teaspoon Fine Sea Salt
Fist-full of Cilantro leaves and stem
1/4 cup + 2 tablespoons (81g) Olive Oil extra virgin

Instructions

For The Salad:

Preheat oven to 425F (218C). Line a sheet pan with a silpat or parchment paper. Place the jalapeño (for the dressing) on the sheet pan.
On the same sheet pan, toss the cubed potatoes with 1 1/2 Tbs oil. Sprinkle 1/2 tsp chili powder, 1/2 tsp paprika, 1/4 tsp cumin, and 3/4 tsp salt over the top of the potatoes and stir well. Arrange the sweet potatoes in an even layer and bake with the jalapeno for about 20-24 minutes or until fork tender. Turn the jalapeño once while roasting. Transfer the potatoes to a large mixing bowl and place in the refrigerator to cool. Set the jalapeño aside to cool.
Meanwhile, toss pepitas with 1/2 tsp oil, 1/8 tsp salt and 1/4 tsp + 1/8 tsp paprika. Toast the pepitas in the same oven as the potatoes and jalapeño for about 6-7 minutes. They will be slightly golden and fragrant when ready. Set aside to cool.
While the potatoes, jalapeño and pepitas are roasting, cook the quinoa. In a small sauce pot, bring quinoa, water and remaining salt to a boil, turn to low and simmer uncovered for 13-14 minutes. Remove from heat, stir, cover and let set for 5 minutes. The quinoa is ready when tender and with its 'tails' showing.
Drain off any remaining water. Place in refrigerator to cool while the rest of the salad is being prepared.

For The Dressing:

Slice the roasted jalapeño (see step 1 in "for the salad") in 1/2, lengthwise and scrape out the seeds. In the bowl of a food processor, add the jalapeño, lime juice, garlic, cumin, salt and cilantro. With the processor on, pour in the olive oil. Process until smooth.

To Assemble:

After the potatoes and quinoa have cooled, transfer the quinoa into the large mixing bowl with the potatoes along with the black beans, spinach, and green onions. Drizzle 3/4 of the dressing over the salad and toss well.
Taste to see if more dressing is desired and adjust as needed. Add a few twists of fresh ground pepper. If time is available, dress the salad about an hour before service. The flavors will marry as it sets in the fridge.
Just before serving, stir in pepitas, diced avocado and chopped cilantro. Taste for salt and adjust as needed. Serve with lime wedges. Store in the refrigerator, in a lidded container for up to three days.

Video

Nutrition