A flavorful and healthy southwestern quinoa salad with roasted sweet potatoes, black beans and avocado.
Preheat oven to 400°F.
Toss sweet potato chunks with 1/2 Tablespoon of olive oil, season to taste with salt and pepper, and arrange evenly on a baking sheet. Bake in the preheated oven until the sweet potatoes are tender, about 25-30 minutes. Allow sweet potato chunks to cool.
Meanwhile, cook the quinoa according to package instructions. Allow quinoa to cool.
In a large mixing bowl combine quinoa, roasted sweet potatoes, corn, bell pepper, black beans, shallot, cilantro and avocado. Add 1/4 cup olive oil, lime juice, chili powder, cayenne, cumin, black pepper and sea salt. Gently toss the salad to combine. Taste and adjust the seasoning, if necessary. Serve salad right away or chill in the fridge a few hours before serving. Add a sprinkle of vegan cheese to serve if desired.
Ingredients
Directions
Preheat oven to 400°F.
Toss sweet potato chunks with 1/2 Tablespoon of olive oil, season to taste with salt and pepper, and arrange evenly on a baking sheet. Bake in the preheated oven until the sweet potatoes are tender, about 25-30 minutes. Allow sweet potato chunks to cool.
Meanwhile, cook the quinoa according to package instructions. Allow quinoa to cool.
In a large mixing bowl combine quinoa, roasted sweet potatoes, corn, bell pepper, black beans, shallot, cilantro and avocado. Add 1/4 cup olive oil, lime juice, chili powder, cayenne, cumin, black pepper and sea salt. Gently toss the salad to combine. Taste and adjust the seasoning, if necessary. Serve salad right away or chill in the fridge a few hours before serving. Add a sprinkle of vegan cheese to serve if desired.