Chili Roasted Sweet Potato + Black Bean Quinoa Salad

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We love a healthy bowl at WOT, especially when it's ready in 30 minutes with a little meal prep!

Today, we are sharing with you a recipe for Chili Roasted Sweet Potato + Black Bean Quinoa Salad. We found the recipe for this dish online and thought it sounded really creative and delicious. When we made this dish, though, we 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.

Chili Roasted Sweet Potato + Black Bean Quinoa Salad

Course Side Dish

Servings

Equipment

Blender

Ingredients

For the Bowls

1 large purple sweet potato, if you cannot find purple, a regular orange one will do.
1 15 oz. can of black beans, drained and rinsed
3 cups cooked quinoa, made from 1 cup uncooked dry quinoa. Make this 1-2 days ahead of when it's needed.
1 tbsp. coconut oil
2 tsp. chili powder
1 lime, juiced
salt and pepper to taste
lettuce greens to serve

For the Dressing

1 avocado
1/2 cup cashews, soaked for at least 2 hours
1/2 cup cilantro, chopped
1/2 - 3/4 cup water
2 limes, juiced
1 tsp. chili powder
1/4 - 1/2 tsp. cayenne *optional
salt and pepper to taste

Instructions

Preheat oven to 425 degrees F.
Peel and chop the sweet potato into 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. *If using cayenne pepper, add it with this step.
Roast the sweet potatoes for 20 – 25 minutes until tender, stirring halfway 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 cooked 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 a consistency that will drizzle.
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 the 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.