This amazing Easy Healthy Quinoa Black Bean & Sweet Potato Salad is the PERFECT lunch or dinner. Packed with fiber, protein, and flavor you’re going to LOVE it!
This salad is ideal for meal prep, and to make it ahead of time and box it up for the week ahead!
Every year it’s the same story for me – I let loose during December and eat whatever I want – and from January, I come back to meal prep and routine. So, that’s when these types of recipes come in handy. If I have spent time prepping stuff, and put money and effort, I would be more likely to stick to it.
Meal prep is the way to go for me, and if you want to get back on a healthy eating planned routine eating habits, then you have come to the right place.
Yeah, a crunchy veggie salad definitely sounds like my kind of meal to kick off the healthy track.
More Vegan Lunch Recipes:
1. Easy Vegan Shopska Salad
2. Creamy Roasted Pepper And Tomato Soup
3. Comforting Vegan Butter Bean Stew
Anyway! Do let me know how you found this Easy Healthy Quinoa Black Bean & Sweet Potato Salad Recipe if you try it though! And if there was anything you tried or something that worked better…Do drop me a comment below, or you can find me/message me directly on Instagram, Pinterest, YouTube, or Facebook! I love seeing what my lovely readers think of my recipes!
♥ Thank you ♥
How To Make Easy Healthy Quinoa Black Bean & Sweet Potato Salad
Ingredients:
1kg of sweet potatoes
2x 15 oz cans/tin/s400g drained black beans
6 cups cooked quinoa made from 1 cup/340g of dry quinoa
1 tablespoon coconut oil or olive oil
2 teaspoons chili powder or chili flakes
Juice of 1 lime
Salt + pepper
Lettuce/greens to serve
Cilantro/coriander-Avocado Dressing: ( optional )
1 avocado
1/2 cup/75g cashews
Juice of 2 limes
1/2 bunch of cilantro/coriander
1/2 – 3/4 /80g cup water
Salt + pepper to taste
1 teaspoon chili powder
1/4 – 1/2 teaspoon cayenne optional
Method:
Preheat the oven to 425F/200C.
1. Wash and chop the sweet potato in small, bite-sized pieces. Melt the coconut oil and drizzle it over the sweet potatoes. Toss to coat. Add in chili powder and sprinkle with salt and pepper, tossing to combine.
2. Roast sweet potatoes for 20 – 25 minutes until tender, stirring halfway through so as not to burn them.
While the sweet potatoes are cooking, rinse and drain the black beans. Add them to a large bowl along with quinoa. Set aside.
3. If you decide to make the avocado dressing, add all dressing ingredients to a blender (starting with less water and adding more as needed). Blend on high until smooth and creamy. Add enough water to make it drizzle.
4. Once sweet potatoes are done roasting, let them cool for 5 minutes. Add to the bowl with black beans and quinoa. Squeeze lime juice over the top and stir to combine.
5. Arrange lettuce in 4 bowls Top with sweet potato-black bean mixture and drizzle with dressing. Enjoy as-is or toss everything together in the bowls (I did this and it was yum!).
Nutrition:
Calories: 539kcal per portion if using the avocado dressing | Carbohydrates: 69g | Protein: 17g | Fat: 23g | Saturated Fat: 6g | Cholesterol: 2mg | Sodium: 612mg | Potassium: 1099mg | Fiber: 17g | Sugar: 6g | Vitamin A: 5280IU | Vitamin C: 21.2mg | Calcium: 97mg | Iron: 6.1mg
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