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
Cook the quinoa according to package directions. Add salt (to taste), garlic powder, and smoked paprika to the quinoa halfway through the cooking process.
Combine the chopped greens, cooked black beans, roasted sweet potatoes, and cooked quinoa together in a large bowl.
Toss with the dressing
Dressing
Combine the oil, vinegar, maple syrup, mustard, salt, pepper and avocado (if using). Without the avocado place into a glass jar and shake all ingredients.
With the avocado, add all ingredients to a blender and blend until creamy.
Notes
The nutritional information is automatically calculated and can vary based on ingredients and products used.
Nutrition Facts
Roasted Sweet Potato Black Bean Salad
Amount per Serving
Calories
270.3
% Daily Value*
Fat
12.2
g
16
%
Saturated Fat
1.1
g
6
%
Sodium
100.2
mg
4
%
Potassium
546.3
mg
12
%
Carbohydrates
34.7
g
12
%
Fiber
6.6
g
24
%
Sugar
3.1
g
Protein
7.4
g
15
%
Vitamin A
7081.2
µg
787
%
Vitamin C
23.8
mg
26
%
Vitamin K
9.5
µg
8
%
Calcium
46.8
mg
4
%
Iron
2.4
mg
13
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword black beans, greens, quinoa, sweet potatoes