This roast sweet potato black bean quinoa salad is a delicious, protein-packed vegan dish that brings together fresh flavours that pop with interestingly diverse textures using a variety variety of healthy, whole foods. It’s the kind of dish that makes you look forward to a carb-up, whether you eat is as a side or a main dish.
Carb-Up Vegan Roast Sweet Potato Black Bean Quinoa Salad Recipe
Ingredients:
- 1 tablespoon avocado oil
- 1¼ pounds sweet potatoes, peeled and cut into ½-inch chunks
- ½ cup red onion, chopped
- 2 teaspoons mild chili powder
- 1 teaspoon smoked paprika
- ½ teaspoon flaky sea salt (like Maldon or Fleur de sel
- 1½ cups cooked quinoa(made from ½ cup dry quinoa)
- 3 tablespoons extra virgin olive oil
- 3 tablespoons lemon juice, freshly squeezed
- 2 teaspoons lemon zest
- 1 teaspoon raw honey or pure maple syrup (use keto maple syrup if avoiding sugar)
- 1 tablespoon white wine vinegar
- 1 clove garlic, minced
- One 14 oz can black beans, drained and rinsed
- 1 cup white mushrooms, sliced
- ½ large yellow bell pepper, diced
- 1 small Roma tomato, diced
- ¾ cup fresh parsley, chopped
- Flaky sea salt (like Maldon or Fleur de sel and freshly ground black pepper, to taste
Directions:
Preheat the oven to 400 degrees F. Place the cubed sweet potatoes and red onion on a large baking sheet. Drizzle with avocado oil, then sprinkle with the chili powder, smoked paprika, and salt. Toss to coat and spread into a single layer. Bake until potatoes are just tender, around 25 minutes, turning halfway through. Remove from the oven and set aside.
While the potatoes bake, cook the quinoa, if needed. Heat a frying pan to medium heat. Spray with cooking spray and sauté the mushrooms until softened. Remove from heat and set aside.
In a small bowl or large measuring cup, whisk together the extra virgin olive oil, lemon juice and zest, honey or maple syrup, white wine vinegar, and garlic.
In a large mixing bowl, combine the cooked quinoa, black beans, bell pepper, parsley, and roasted sweet potato and onions. Pour the dressing over the top, then toss to combine. Season with salt and pepper to taste. Enjoy warm or at room temperature.
Did you make this vegan carb-up roast sweet potato black bean quinoa salad recipe? If so, please let me know how it turned out in the comments. Or if you share pics of your creations on Instagram, please tag me so I can see them. Enjoy! :)
