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