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A flavorful and healthy southwestern quinoa salad with roasted sweet potatoes, black beans and avocado.

AuthorHalf Planet Preserve
RatingDifficultyBeginner
TweetSave
Yields4 Servings
Prep Time20 minsCook Time30 minsTotal Time50 mins
Ingredients
 1 cup uncooked quinoa, rinsed and drained
 1 large sweet potato, chopped into bite sized chunks
 1 red bell pepper, diced
 1 cup black beans, rinsed and drained
 1 cup frozen corn
 ¼ cup minced red onion
 ¼ cup fresh cilantro
 1 avocado, chopped
 ¼ cup olive oil
 juice of 1 lime
 ½ tsp cayenne pepper
 cumin
 salt & pepper to taste
Instructions
1

Preheat oven to 400°F.

2

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.

3

Meanwhile, cook the quinoa according to package instructions. Allow quinoa to cool.

4

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.

Recipe by Eating Bird Food.

Ingredients

Ingredients
 1 cup uncooked quinoa, rinsed and drained
 1 large sweet potato, chopped into bite sized chunks
 1 red bell pepper, diced
 1 cup black beans, rinsed and drained
 1 cup frozen corn
 ¼ cup minced red onion
 ¼ cup fresh cilantro
 1 avocado, chopped
 ¼ cup olive oil
 juice of 1 lime
 ½ tsp cayenne pepper
 cumin
 salt & pepper to taste

Directions

Instructions
1

Preheat oven to 400°F.

2

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.

3

Meanwhile, cook the quinoa according to package instructions. Allow quinoa to cool.

4

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.

🥑 Southwest Sweet Potato, Quinoa & Avocado Salad Bowl