Prep Time: 20 mins | Cook Time: 30 mins | Total Time: 50 mins | Yield: 4 Servings

This salad will surely be the best thing you will ever serve today! Oh, man, you are so in for a treat. Enjoy!


1 c uncooked quinoa, rinsed and drained

1 large sweet potato, chopped into bite-size chunks

1 red or orange bell pepper, cored, seeded, and diced

1 c black beans, rinsed and drained

1 c thawed frozen corn

1/4 c minced red onion

1/4 c minced fresh cilantro

1 avocado, chopped

1/4 c + 1/2 Tablespoon olive oil

juice of 1 lime

1 tsp chilli powder

1/4– 1/2 tsp cayenne

pinch of cumin

ground black pepper, to taste

1/2 sea salt + more to taste


Step 1: Prepare the oven and preheat to 200 degrees C or 400 degrees F.

Step 2: Add the sweet potato chunks into a mixing bowl, then add 1/2 tbsp of olive oil, salt, and pepper. Toss until well coated.

Step 3: Transfer the sweet potatoes onto a baking sheet.

Step 4: Place the baking sheet inside the preheated oven and bake for 30 minutes or until fork-tender.

Step 5: Remove the potatoes from the oven and allow them to cool at room temperature.

Step 6: Refer to the directions provided on the package of the quinoa on how to cook it. Set aside and allow it to cool.

Step 7: Add the quinoa, roasted potatoes, bell pepper, black beans, corn, cilantro, red onion, avocado, lime juice, olive oil, chilli powder, cumin, cayenne, salt, and pepper into a large bowl. Toss everything until well mixed.

Step 8: Serve and enjoy!


Feel free to place the salad in the fridge first to chill before serving.

You can also sprinkle cheese on top when serving.

Nutrition Facts:

Serving Size: 1/4 of recipe | Calories: 456 | Sugar: 5g | Fat: 23g | Carbohydrates: 53g | Fiber: 11g | Protein: 11g