Description
A vibrant and nutritious Sweet Potato Black Bean Quinoa Salad featuring roasted sweet potatoes and jalapeño, toasted pepitas, protein-rich quinoa and black beans, fresh baby spinach, avocado, and a tangy lime-cilantro dressing. This wholesome salad combines a variety of textures and smoky, spicy flavors perfect for a hearty lunch or dinner.
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; olive oil or coconut oil recommended)
- 1/2 teaspoon Chili Powder
- 3/4 + 1/8 teaspoon Smoky Paprika (divided)
- 1/4 teaspoon Ground Cumin
- 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
- 1 Jalapeño (2 for more spice)
For the Dressing
- 3 Limes, juiced (about 1/4 cup + 2 tablespoons or 70g)
- 2 Cloves Garlic
- 1/2 teaspoon Ground Cumin
- 1/4 + 1/8 teaspoon Fine Sea Salt
- Fist-full of Cilantro, leaves and stems
- 1/4 cup + 2 tablespoons (81g) Extra Virgin Olive Oil or other neutral vegetable oil like avocado oil
Instructions
- Prepare and Roast Sweet Potatoes and Jalapeño: Preheat oven to 425°F (218°C). Line a sheet pan with silpat or parchment paper. Place the whole jalapeño on the sheet pan. In a bowl, toss the cubed sweet potatoes with 1 1/2 tablespoons oil, 1/2 teaspoon chili powder, 1/2 teaspoon paprika, 1/4 teaspoon cumin, and 3/4 teaspoon salt until evenly coated. Spread the potatoes in an even layer on the sheet pan with the jalapeño. Roast for 20-24 minutes, turning the jalapeño halfway, until the potatoes are fork tender. Transfer potatoes to a large bowl and refrigerate to cool. Set jalapeño aside to cool.
- Toast Pepitas: In a separate bowl, toss pepitas with 1/2 teaspoon oil, 1/8 teaspoon salt, and 1/4 + 1/8 teaspoon paprika. Place them on a sheet or in the oven alongside the potatoes and jalapeño during the last 6-7 minutes of roasting until golden and fragrant. Remove and cool.
- Cook Quinoa: While roasting, bring quinoa, water, and remaining salt to a boil in a small saucepan. Reduce heat to low and simmer uncovered for 13-14 minutes until quinoa is tender and tails have emerged. Remove from heat, stir, cover, and let sit 5 minutes. Drain excess water and cool in the refrigerator.
- Make Jalapeño Dressing: Slice roasted jalapeño lengthwise and scrape out seeds. Add jalapeño, lime juice, garlic, cumin, salt, and cilantro leaves and stems to a food processor. With machine running, slowly stream in olive oil. Process until smooth dressing forms.
- Assemble Salad: When sweet potatoes and quinoa are cooled, combine them in the large bowl. Add black beans, chopped spinach, and sliced green onions. Pour about three-quarters of the dressing over salad and toss well. Adjust dressing amount or seasoning as needed. Add fresh ground black pepper to taste. For best flavor, chill salad for about an hour before serving.
- Finish and Serve: Just before serving, fold in toasted pepitas, diced avocados, and chopped cilantro leaves. Taste again for salt and adjust. Serve with lime wedges alongside. Store leftovers in an airtight container in the refrigerator up to 3 days.
Notes
- Roasting the jalapeño gives the dressing a smoky depth; remove seeds for less heat.
- To make salad spicier, use two jalapeños instead of one.
- Toasting pepitas enhances their nutty flavor and crunchiness.
- You can substitute black beans with chickpeas or kidney beans if desired.
- Prepare dressing ahead and store in the fridge separately for up to 2 days.
- This salad is best served chilled and improves in flavor if allowed to sit for a while.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Salad
- Method: Baking
- Cuisine: American
