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Top shot of sweet potato black bean quinoa salad with avocado.
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Roasted Sweet Potato Black Bean Salad

Fresh spinach, hearty quinoa, roasted sweet potatoes, flavorful black beans, creamy avocado, and a lemon tahini dressing that brings it all together. This Roasted Sweet Potato Black Bean Salad is nutritious, full of flavor, easy to make, and may just be the best-ever healthy salad!
Course Dinner, Lunch, Dinner, Appetizer
Cuisine American
Diet Gluten Free, Vegan, Vegetarian
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4 Salads
Calories 383kcal

Ingredients

Instructions

  • Preheat oven to 425 degrees F.
  • Wash and dice the sweet potatoes, then lay them on a baking sheet.
  • Drizzle with oil and add seasoning to taste.
  • Roast the sweet potatoes for about 25 minutes, or until tender.
  • While the sweet potatoes are roasting, cook the quinoa according to package directions.
  • Add salt (to taste), garlic powder, and smoked paprika to the quinoa halfway through the cooking process.
  • Set aside.
  • Combine the chopped spinach, cooked black beans, roasted sweet potatoes, and cooked quinoa together in a large bowl.
  • Divide into 4 servings, then top each salad with fresh avocado slices and dressing.
  • Serve and enjoy!

Notes

To Meal Prep:
  • Cook the ingredients according to the instructions below, then let cool.
  • Combine the spinach, quinoa, black beans, and sweet potatoes for each meal prep bowl.
  • When ready to enjoy, add the dressing and avocado!

Nutrition

Calories: 383kcal | Carbohydrates: 50g | Protein: 11g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Sodium: 66mg | Potassium: 983mg | Fiber: 12g | Sugar: 3g | Vitamin A: 12574IU | Vitamin C: 15mg | Calcium: 84mg | Iron: 4mg