Dessertsclosetcooking
Chipotle Sweet Potato and Black Bean Quinoa Salad
Tender chipotle roasted sweet potatoes in a quinoa salad with black beans.
👥 6 Servings⏱️ Prep & Cook: 1h⏳ Prep: 15 min🔥 Cook: 45 min👤 kevin📖 closetcooking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- baking sheet
- oven
- saucepan
📝 Preparation Steps
1
Toss the sweet potato in the oil, chili powder, cumin, paprika, salt and pepper, place on a baking sheet in a single layer and roast in a preheated 425F/220C oven until tender, about ⏱️ 20 minutes, flipping halfway through.
oil1 tablespoonavocado oil (or olive oil)3 tablespoonsground cumin1 teaspoonteaspoon ground cumin1/2
2
Heat the oil in a medium saucepan over medium heat, add the onion and cook until tender, about ⏱️ 5-7 minutes.
oil1 tablespoonavocado oil (or olive oil)3 tablespoons
3
Add the garlic, chipotle chili powder, and cumin, and cook until fragrant, about a minute.
garlic, chopped1 clovegarlic, grated/minced1 clovechipotle chili powder1 teaspoonground cumin1 teaspoonteaspoon ground cumin1/2
4
Add the quinoa and water, bring to a boil, reduce the heat and simmer, covered, until the quinoa is tender and the liquid has been absorbed, about ⏱️ 15-20 minutes.
quinoa, well rinsed1 cup
5
Mix everything well!
6
Assemble the salad, toss in the vinaigrette and enjoy!
Nutrition Facts
calories
Calories 320
fat Content
Fat 18g
fiber Content
Fiber 9g
sugar Content
Sugars 7g
sodium Content
Sodium 567mg
protein Content
Protein 14g
trans Fat Content
Trans 0
cholesterol Content
Cholesterol 7mg
carbohydrate Content
Carbs 50g
saturated Fat Content
Saturated 2g
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