Chili Roasted Sweet Potato + Black Bean Quinoa Salad
Prep time
5 mins
Cook time
25 mins
Total time
30 mins
Serves: 4 servings
for the salad:
  • 1 large sweet potato
  • 1 (15 oz) can black beans
  • 3 cups cooked quinoa (made from 1 cup dry)
  • 1 tablespoon coconut oil
  • 2 teaspoons chili powder
  • Juice of 1 lime
  • Salt + pepper
  • Lettuce/greens to serve
  • 1 batch Cilantro-Avocado Dressing
for the dressing:
  • 1 avocado
  • ½ cup cashews
  • ½ cup cilantro
  • ½ – ¾ cup water
  • Juice of 2 limes
  • 1 teaspoon chili powder
  • ¼ – ½ teaspoon cayenne (optional)
  • Salt + pepper to taste
  1. Preheat the oven to 425 degrees F.
  2. Peel and chop the sweet potato in small, bite-sized pieces. Melt the coconut oil and drizzle it over the sweet potatoes. Toss to coat. Add in chili powder and sprinkle with salt and pepper, tossing to combine.
  3. Roast sweet potatoes for 20 – 25 minutes until tender, stirring half way through so as not to burn them.
  4. While sweet potatoes are cooking, rinse and drain the black beans. Add them to a large bowl along with quinoa. Set aside.
  5. Add all dressing ingredients to a blender (starting with less water and adding more as needed). Blend on high until smooth and creamy. Add enough water to make it drizzable.
  6. Once sweet potatoes are done roasting, let them cool for 5 minutes. Add to the bowl with black beans and quinoa. Squeeze lime juice over the top and stir to combine.
  7. Arrange lettuce in 4 bowls Top with sweet potato-black bean mixture and drizzle with dressing. Enjoy as is or toss everything together in the bowls (I did this and it was yum!).