This quinoa sweet potato salad recipe is one of my favorites of all time. It is plant-based, protein-rich, filling, & perfect for meal prep!
I have made this Quinoa Sweet Potato Salad countless times and have never been disappointed. Calling it Sweet Potato Quinoa “Salad” is a bit miss leading, as the only green involved is cilantro. This is better described as a grain bowl.
One of my favorite things about this recipe is that is it very filling and satisfying. The quinoa and sweet potato keep you full and energized for the entire day. Every time I have this for lunch, I am so satisfied that I do not think about eating again until it is time for dinner. This recipe can be easily packed in a to-go container for on the go days. It is the perfect meal to batch make before a busy week.
Ingredients:
- 2 Sweet Potatoes
- 1 Lemon
- 1 Onion
- 2 Tomatoes
- 1 Cup Cilantro
- Optional Avocado (for serving)
- 1 1/2 Cup of White Quinoa
- 1 Can of Black Beans
- Extra Virgin Olive Oil
- Red Pepper Powder
- Garlic Powder
- Salt
- Dried Rosemary
- Dried Mint
Recipe:
- ) Wash all produce.
- ) Begin By Preparing the Sweet Potatoes, as they take the longest to cook.
Pre-Heat over to 375 degrees Fahrenheit.
Chop both sweet potatoes into about 1-inch size cubes and transfer to a baking sheet.
Season the potatoes with salt (to taste), garlic powder (1 TBSP), Dried Rosemary (1 1/2 TBSP), and a dash of cayenne powder (optional).
Drizzle extra virgin olive oil in a zig-zag motion over the top of the sweet potatoes. Then, massage until evenly coated in EVOO and spices.
Place sweet potato in the oven to bake for 40–45 minutes. Flip 20 minutes into baking. You will know they are ready whenever they have a crispy brown coating on both sides.
(These sweet potatoes are so delicious! The above recipe could be used on its own any time you want to make sweet potatoes as a side dish or snack.)
3.) Cook The Quinoa
Add 1 1/2 cup of white quinoa with 3 cups of water to a rice cooker. Add a dash of salt and olive oil. Press cook. If you are cooking your quinoa stove top, follow the directions on the packaging.
4.) Prep Vegetables
Dice both tomatoes and 1/2 white onion.
Remove 1 cup of cilantro from their stems and lightly chop. (I prefer to leave the cilantro in large pieces.).
Drain and rinse the black beans well.
5.) Assemble Salad
After the potatoes and quinoa finish cooking, transfer them to a large mixing bowl.
Add in the washed black beans and chopped vegetables.
6.) Season Salad
Season the salad mixture with salt, cumin, red pepper flakes, dried mint, and garlic powder all to taste. Be generous with the seasonings, as the quinoa and beans have not had any flavor added to them yet!
7.) Dress the Salad
Add the juice of one lemon and about 2 TBSP of olive oil. Both of these are suggestions and I usually decide I want to add a bit more of each. Mix well and serve!
Suggestions on how to serve this recipe:
- Serve warm as a grain bowl with half of an avocado on top.
- Serve cold over a bed of romaine lettuce (or even make romaine tacos!).
- Buy large spinach tortillas and make wraps using this as the main filling.
- Serve as a side dish with protein for an amazing dinner.
I hope you enjoy this recipe as much as I do! Please let me know in the comments if you were able to try it or if you have any questions. To learn more about the Radiantly Nourished Blog please visit my About Page and consider connecting with me on Instagram, Youtube, and Pinterest.
Love,
Jordana
