Okay guys, today I want to share with you a recipe for Chili Roasted Sweet Potato + Black Bean Quinoa Salad. I found the recipe for this dish online, and thought it sounded really creative and delicious. When I made this dish though, I have to say it didn’t exactly have a big wow-factor when it came to the presentation — But, it really does taste amazing!
It’s a healthy and hearty salad that makes for a perfect side dish, or, it could be a meal all on its own if you add a protein like a grilled chicken breast on top.
Hope you guys enjoy!
Beijos xx
Camila
Chili Roasted Sweet Potato + Black Bean Quinoa Salad
Ingredients For the bowls 1 large sweet potato 1 (15 oz) can black beans 3 cups cooked quinoa (made from 1 cup dry) 1 tablespoon coconut oil 2 teaspoons chili powder Juice of 1 lime Salt + pepper Lettuce/greens to serveFor the dressing 1 avocado 1/2 cup cashews, soaked for at least 2 hours 1/2 cup cilantro 1/2 – 3/4 cup water Juice of 2 limes 1 teaspoon chili powder 1/4 – 1/2 teaspoon cayenne (optional) Salt + pepper to tasteInstructionsPreheat the oven to 425 degrees F.Peel 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.Roast sweet potatoes for 20 – 25 minutes until tender, stirring half way through so as not to burn them.While sweet potatoes are cooking, rinse and drain the black beans. Add them to a large bowl along with quinoa. Set aside.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 drizzable.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.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
Servings 4
Recipe from Simply Quinoa
