Get ready to embark on a culinary journey that will tantalize your taste buds and revolutionize your understanding of healthy eating! This Black Bean Sweet Potato Quinoa Salad isn't just another boring health dish - it's a vibrant, smoky, and utterly irresistible masterpiece that combines Mexican-inspired flavors with nutritional powerhouse ingredients. Imagine a salad so delicious that it makes healthy eating feel like an indulgence, with roasted sweet potatoes, creamy black beans, protein-packed quinoa, and a mind-blowing jalapeño lime dressing that will have you craving every single bite.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- Black beans, drained and rinsed
- Sweet potatoes, cubed
- Quinoa, cooked
- Pepitas, toasted
- Jalapeno, roasted and chopped
- Lime juice
- Olive oil
- Salt
- Pepper
Instructions
- Preheat the oven to 425°F (218°C). Line a large baking sheet with parchment paper.
- Cube sweet potatoes into 1/2-inch uniform pieces. Toss with 2 tablespoons olive oil, salt, and pepper. Spread evenly on the prepared baking sheet and roast for 25-30 minutes, turning once halfway through, until edges are crispy and centers are tender.
- While sweet potatoes roast, rinse quinoa thoroughly. Cook quinoa in a medium saucepan using a 2:1 water to quinoa ratio. Bring to a boil, reduce heat, cover, and simmer for 15 minutes until water is absorbed and quinoa is fluffy.
- For pepitas, heat a dry skillet over medium heat. Toast pepitas for 3-4 minutes, stirring constantly, until they become fragrant and lightly golden. Remove from heat and set aside.
- Roast the jalapeño directly over an open flame or under the broiler, turning occasionally until skin is charred. Let cool, then remove seeds and finely chop.
- In a small bowl, whisk together lime juice, remaining olive oil, roasted jalapeño, salt, and pepper to create the dressing.
- In a large mixing bowl, combine cooked quinoa, roasted sweet potatoes, drained black beans, and toasted pepitas.
- Pour the roasted jalapeño lime dressing over the salad and gently toss to combine all ingredients thoroughly.
- Taste and adjust seasoning as needed. Serve immediately at room temperature or slightly chilled.
Tips
- Ensure even roasting of sweet potatoes by cutting them into uniform 1/2-inch cubes and spreading them in a single layer.
- Toast pepitas carefully - they can burn quickly, so keep stirring and watch for a golden color and fragrant aroma.
- For a less spicy dressing, remove jalapeño seeds completely or use only half a pepper.
- Rinse quinoa thoroughly before cooking to remove any bitter coating.
- Let the salad sit for 10-15 minutes after dressing to allow flavors to meld together.
- For extra protein, consider adding grilled chicken or tofu.
- This salad tastes even better the next day, so don't be afraid to make it in advance!
Nutrition Facts
Calories: 380kcal
Carbohydrates: 55g
Protein: 15g
Fat: 12g
Saturated Fat: 2g
Cholesterol: 0mg
