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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 minutes
Cook Time 25 minutes minutes
Total Time 30 minutes minutes
Servings 4 Salads
Calories 383 kcal
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!
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!
Calories: 383 kcal | Carbohydrates: 50 g | Protein: 11 g | Fat: 17 g | Saturated Fat: 2 g | Polyunsaturated Fat: 3 g | Monounsaturated Fat: 10 g | Sodium: 66 mg | Potassium: 983 mg | Fiber: 12 g | Sugar: 3 g | Vitamin A: 12574 IU | Vitamin C: 15 mg | Calcium: 84 mg | Iron: 4 mg