Quinoa, Sweet Potato, And Black Bean Salad Recipe

Name: Quinoa, Sweet Potato, And Black Bean Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 whole Medium Sweet Potato, Diced; 1-1/2 Tablespoon Olive Oil; 1 cup Water; 1/2 cups Quinoa (dry); 1 cup Canned Black Beans, Rinsed; 1/2 whole Avocado, diced; 1/4 teaspoons Salt; 1/4 teaspoons Pepper; FOR THE DRESSING:; 2 Tablespoons Lime Juice; 2 Tablespoons Olive Oil; 1 whole Chipotle In Adobo, Minced; 1 Tablespoon Liquid Honey; 1 teaspoon Lime Zest; 1/4 teaspoons Salt

Servings: persons

1 whole Medium Sweet Potato, Diced
1-1/2 Tablespoon Olive Oil
1 cup Water
1/2 cups Quinoa (dry)
1 cup Canned Black Beans, Rinsed
1/2 whole Avocado, diced
1/4 teaspoons Salt
1/4 teaspoons Pepper
FOR THE DRESSING:
2 Tablespoons Lime Juice
2 Tablespoons Olive Oil
1 whole Chipotle In Adobo, Minced
1 Tablespoon Liquid Honey
1 teaspoon Lime Zest
1/4 teaspoons Salt

1
Preheat the oven to 425u00b0F. Dice the sweet potato and drizzle with olive oil. Roast sweet potatoes on a baking sheet (I put parchment paper down) at 425u00b0F for 25 to 30 minutes.
2
Add the water and quinoa to a small pot. Bring the water to a boil. Once the water has started to boil, turn the heat to low and cover the pot with a lid. Cook for 15 minutes. Remove the lid and fluff the quinoa with a fork.
3
Whisk the dressing ingredients (lime juice, olive oil, chipotle, honey, zest and salt) together and let the dressing sit for a few minutes before adding it to the salad.
4
Mix the sweet potato, quinoa, black beans (rinsed), and diced avocado in a bowl. Add the chipotle-lime vinaigrette and toss well. Season to taste with salt and pepper.

380

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 whole Medium Sweet Potato, Diced, 1-1/2 Tablespoon Olive Oil, 1 cup Water, 1/2 cups Quinoa (dry), and more.

Yes, Quinoa, Sweet Potato, And Black Bean Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Quinoa, Sweet Potato, And Black Bean Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions