Spicy Sweet Potato, Black Bean & Corn Quinoa Salad
Ingredients
The salad
-
2
pieces
sweet potatoes, peeled and cut into chunks
-
1
tablespoon
extra virgin olive oil
-
½
teaspoon
ground coriander
-
1
teaspoon
ground cumin
-
½
teaspoon
chili powder
-
½
teaspoon
salt
-
2
cups
frozen corn, thawed
-
2
cups
cooked quinoa
-
2
cups
cooked black beans, drained and rinsed
-
4
pieces
scallions, sliced thin
-
½
cup
chopped cilantro
The dressing
-
1
piece
chipotle chili from a can of chipotles in adobo
-
3
cloves
garlic, minced
-
2
tablespoons
Thai Sweet Chile Sauce
-
⅓
cup
fresh lime juice
-
½
cup
water
-
1
tablespoon
Chia Seeds or extra virgin olive oil
Instructions
- Preheat the oven to 375°F and prepare a baking sheet.
- In a bowl, mix sweet potato chunks with olive oil, coriander, cumin, chili powder, and salt.
- Spread the mixture on the baking sheet and bake for 25 to 35 minutes until tender.
- While baking, prepare the dressing by combining chipotle chili, garlic, chile sauce, and lime juice in a blender.
- Add chia gel or olive oil to the blender while processing until smooth.
- Steam the corn for about 3 minutes and let it cool.
- Combine the cooked sweet potatoes, corn, quinoa, black beans, scallions, and cilantro in a large bowl.
- Pour the dressing over the salad and serve chilled or at room temperature.
Nutrition Facts (estimated)
Servings
8
Calories
218
Total fat
3g
Total carbohydrates
40g
Total protein
8g
Sodium
212mg
Cholesterol
0mg
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