Sweet Potato Quinoa Salad
Sweet Potato Quinoa Salad is a stand up dish. Smoky, chipotle lime flavors with a tangy, sweet maple cilantro dressing you will love.
Servings: 6
Equipment
- small food processor or blender
- mixing bowl
- baking sheet
Ingredients
- ½ cup quinoa, uncooked 1½ cup cooked
- 3 cups sweet potatoes, cubed into ½ inch chunks *about 2 medium sized potatoes. Washed and peeled
- 1 medium red onion, cut into chunks
- 1 tsp olive oil
- 1½ tsp chili powder
- 1 tsp chipotle powder
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1 15 oz can black beans, rinsed & drained
- 1 large red bell pepper, cubed optional*
- ¼ cup pepita seeds
- 1 Jalapeño, chopped optional*
- ⅓ cup green onions, chopped for garnish, optional
- ¼ cup cilantro, chppeed for garnish
Cilantro Lime Vinaigrette
- 1 Tbsp lime zest about two limes
- 3 Tbsp lime juice
- 2 cloves garlic
- ¼ cup extra virgin olive oil
- ½ cup cilantro, stems included
- 1½ Tbsp maple syrup *more as needed
- 2 Tbsp apple cider vinegar
- ½ tsp cumin powder
- 1 tsp chipotle powder
- ½ tsp salt
Instructions
- Preheat the oven to 400º. Start to cook quinoa according to the package. Place the cubed sweet potatoes in a large mixing bow, drizzle with 1 tablespoon olive oil.Mix the spices together and then sprinkle with the mixed spices. Toss the potatoes to coat well. Spread potatoes into a single layer on a large baking sheet. Add the red onion to the sheet.
- Bake until the potatoes are just tender, about 25-30 minutes, turning halfway through. Remove from the oven and set aside.
- While the potatoes and quinoa cook, whip up the Cilantro Lime Vinaigrette. Add all the ingredients into a small food processor or high speed blender (cilantro, oil, vinegar, maple syrup, seasoning, lime juice and zest, garlic). Blitz until everything is blended well. Give it a taste and adjust salt or maple syrup if* needed.
- In a large mixing bowl, combine the cooked quinoa, black beans, bell pepper, cilantro, green onions, pepita seeds, jalapeño roasted sweet potatoes & onions. Pour the dressing over the top, then toss well to combine. Enjoy warm or at room temperature. You can also add in cotija on the top if preferred.
Notes
- Cook The Sweet Potatoes perfectly. Cook them perfect by ensuring they are all equal in size and in bite sized pieces.
- Taste As You Go. Make sure the salt and seasonings are up to your standards! Be sure to try the cook e potatoes and the dressing before serving. You may want to adjust a few things.
- Peeling The Potatoes. You can eat the potato skin if you want! Cut down on time and effort and chop it with skin on if desired.
- Additional Add Ins: cotija cheese, avocado slices, crushed tortilla chips, corn kernels.
Nutrition
Serving: 1cup | Calories: 258kcal | Carbohydrates: 31g | Protein: 5g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.002g | Sodium: 309mg | Potassium: 489mg | Fiber: 5g | Sugar: 7g | Vitamin A: 10907IU | Vitamin C: 41mg | Calcium: 51mg | Iron: 2mg