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Southwest Sweet Potato & Quinoa Salad
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  • CourseSalad
  • CuisineVegan, Vegetarian
  • 1 large sweet potato, cubed and roasted
  • 1 cup cooked quinoa
  • 1/2 cup canned corn, drained and rinsed
  • 1 cup canned black beans, drained and rinsed
  • 1/4 cup red onion, minced
  • 1 red bell pepper, diced
  • 1/4 cup fresh cilantro, chopped
  • mixed greens, for serving
  • sliced avocado, for serving
  • 1/3 cup olive oil
  • 1 Tbsp. apple cider vinegar
  • 1 lime, juiced
  • 2 cloves garlic, minced
  • 1/2 tsp. cumin
  • 1/2 tsp. chili powder
  • 1/2 tsp. agave or maple syrup
  • 1 pinch of smoked paprika
  • 1/8 tsp. salt
  1. Preheat oven to 375° F and line a baking sheet with parchment paper (or spray baking sheet with nonstick cooking spray).
  2. Wash, peel and chop the sweet potato into ½-inch cubes.
  3. Place sweet potatoes on prepared baking sheet. Drizzle with a small amount of olive oil and season with salt, pepper and cumin to taste. Toss with hands until each cube is well-coated. Roast for 40 minutes.
  4. While the sweet potatoes are roasting, cook your quinoa, drain and rinse the black beans and corn, and chop the vegetables.
  5. Place all dressing ingredients in a jar and whisk or shake to combine. Set aside.
  6. Put cooked quinoa, roasted sweet potatoes, corn, black beans, red onion, bell pepper and cilantro in a large bowl. Add dressing and toss to combine.
  7. To serve, spoon the quinoa blend over mixed salad greens, top with sliced avocado, and enjoy!
Recipe Notes

This recipe is from Mississippi Market's Plant-Based Recipe Club — a great way to get more plants on your plate!

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