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Roasted Sweet Potato Black Bean Salad!

Lunch | 09.12.16

Roasted Sweet Potato Black Bean Salad

5 Ingredients is all you need to make this delicious Roasted Sweet Potato Black Bean Salad! Healthy, flavorful, and perfect for an easy weeknight meal!

Jump to Recipe Print Recipe

Roasted Sweet Potato Black Bean Salad in a grey bowl with a fork

After all, it IS sweet potato season, the best season of all!!! Ok, maybe pumpkin season is the best season of all, but sweet potato season is pretty amazing. Don’t worry, ALL the pumpkin recipes are coming your way very soon. But for now, let’s talk about this amazing vegetable!

I think it’s incredibly awesome how sweet potatoes can go from savory fries to wholesome healthy to sweet fall desserts! Not to mention the glorious amounts of Vitamin A (beta-carotene), Vitamin C, Potassium, and other nutritional wins.

close up of Roasted Sweet Potato Black Bean Salad

In this case, we’re lightly roasting sweet potatoes and adding them to delicious black beans, quinoa, spinach, and avocado for an EPIC power bowl/salad that succeeds at life. Similar to the Roasted Beets and Sweet Potato Quinoa Salad, but special in it’s own, quick, easy, tasty way.

overhead shot of Roasted Sweet Potato Black Bean Salad in a grey bowl next to a fork

This wholesome Roasted Sweet Potato Black Bean Salad is too good NOT to make!

You think I’m kidding. I could eat this literally every night for dinner. Some nights may or may not involve a side of pizza, but that’s completely beside the point. This salad is SO good!

It’s also perfect for when you’re having people over or sharing a meal! You can make it in bulk (fairly easily) and just throw it together. Perfection!

close up overhead shot of Roasted Sweet Potato Black Bean Salad in a grey bowl with a fork

Here’s the easy recipe:

Roasted Sweet Potato Black Bean Salad!
5 from 9 votes
Print Recipe

Roasted Sweet Potato Black Bean Salad

Vegan, Vegetarian, Gluten Free
Course: Lunch, Dinner, Appetizer
Cuisine: American
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 4
Calories: 285 kcal
Author: Christine McMichael

Ingredients

  • 2 medium sweet potatoes
  • 1/2 cup dry quinoa
  • 2 cups spinach
  • 15 oz . can black beans
  • 1 small avocado

Instructions

  • Preheat oven to 375 degrees.
  • Wash and cube the sweet potatoes (I like to remove the skin first). Place on a baking sheet and lightly spray with coconut oil. Roast in the oven for about 20-25 minutes.
  • While the sweet potatoes are roasting, make the quinoa according to directions.
  • Chop the spinach (optional) and mix with the black beans and cubed or sliced avocado.
  • Add the cooked quinoa and roasted sweet potatoes.
  • Divide 4 ways, serve, and enjoy!

Nutrition

Calories: 285 kcal | Carbohydrates: 47 g | Protein: 11 g | Fat: 7 g | Sugar: 4 g
Tried this Recipe? Tag me Today!Mention @jar.of.lemons or tag #JarOfLemons!
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Rating




11 Comments

  1. Angela Campos says:

    October 15, 2020 at 4:27 pm

    5 stars
    This is such an awesome side dish!

    Reply
  2. Kaleigh @ Lively Table says:

    October 15, 2020 at 1:30 pm

    What a beautiful colorful salad! It looks so delicious!! What a perfect salad for fall season.

    Reply
  3. Julie @ Running in a Skirt says:

    October 15, 2020 at 12:02 pm

    5 stars
    I just LOVE this bowl! The sweet potato and black bean combo has always been one of my favorites. Such a great healthy lunch idea.

    Reply
  4. Erin says:

    October 15, 2020 at 8:20 am

    5 stars
    Oh my goodness! All of my favorite things in one salad. Sweet potatoes and avocado?! You can’t go wrong!

    Reply
  5. Sarah says:

    October 14, 2020 at 8:15 pm

    5 stars
    These are all of my favorite ingredients – this is a staple bowl in our house! Can’t wait to make it again.

    Reply
  6. Deborah Brooks says:

    October 14, 2020 at 5:49 pm

    5 stars
    Sweet potatoes and black beans are 2 of my diet staples. Thanks for the new ideas on how to combine them

    Reply
  7. Kelly Page says:

    October 14, 2020 at 5:29 pm

    5 stars
    Fall salads are my favorite. I love warm savory add-ons like this. Can’t wait to dive in.

    Reply
  8. Joan says:

    July 18, 2019 at 7:30 pm

    This salad sounds good, but doesn’t it need some kind of dressing?

    Reply
    • Christine McMichael replied:

      July 29, 2019 at 11:28 am

      Hi, Joan! I typically just drizzle it with a little bit of olive oil and salt. 🙂

      Reply
  9. Kathryn says:

    May 6, 2019 at 12:38 pm

    Do you rinse your black beans first? Thanks.

    Reply
    • Christine McMichael replied:

      May 20, 2019 at 9:03 am

      Hi, Kathryn! Yes, I typically rinse them first out of preference.

      Reply

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