Can you whip up a meal that will deliver quality protein, complex carbs and healthy fats all in one great Fall inspired dish? Yes you can with this Sweet Potato & Black Bean Quinoa Salad!
It's time to take advantage of in-season sweet potatoes and enjoy a hearty salad that is just as delicious served warm as it is cold.
Perfect for lunch, dinner, as pre or post workout fuel too! We all have our busy "seasons" and Fall is definitely one of mine so having a few key recipes I know I can whip up in about 30 minutes that will yield a batch to get me through a few days is a must!
Adding sweet potatoes to quinoa and black beans (along with a few other flavorful ingredients) allows me to create a hearty salad that is great all on it’s own and as a dinner side dish too.
This dish ensures I'll get a good boost of protein, healthy fats and complex carbs to supply the energy I need to keep moving forward on those busy days!
Ingredients
3 medium size sweet potatoes
1 large bell pepper (yellow, orange or red), core and dice
1 C quinoa
1 - 15oz. can black beans (no salt added), rinsed
1/3 C red onion, diced
4 Tbsp. olive oil
Juice of 1 lime (or 2 tsp. fresh lime juice)
1 tsp. minced garlic
2 Tbsp. fresh cilantro, finely chopped
1 & 1/2 tsp. chili powder (low salt)
1 tsp. paprika
Directions
Preheat oven to 400 degrees.
Prepare sweet potatoes by peeling and dicing them into cubes. Place sweet potato cubes in a medium to large size mixing bowl and add 2 Tbsp. olive oil, diced red onion, chili powder and paprika - toss to coat well.
Line a baking sheet with parchment paper (helps the sweet potatoes not to stick!) and spread a single layer of potatoes onto the sheet. Bake for 20minutes (or until tender), stirring mixture halfway through to bake evenly.
While potatoes are baking prepare quinoa by pouring 2 C water in a medium size pot and brining water to a boil. Add 1 C quinoa and reduce heat to low, stirring occasionally. Once water is nearly absorbed, turn off heat and let sit an additional 3-5 minutes.
In a large mixing bowl add rinsed black beans, diced bell pepper and cilantro - toss to coat.
In a small tupperware or glass container combine remaining 2 Tbsp. olive oil, juice of lime and minced garlic - place the lid on the container and shake to blend well.
Once sweet potatoes are done, remove them from the oven and add the sweet potatoes and cooked quinoa to the bean and pepper mixture.
Pour the olive oil, lime and garlic marinade over all and toss to coat well.
Eat and Enjoy!
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