Roasted Sweet Potato Quinoa Salad
Ingredients
-
1¼
pounds
sweet potatoes
-
1
large
red onion
-
4
tablespoons
extra virgin olive oil
-
2
teaspoons
ground chili powder
-
1
teaspoon
smoked paprika
-
½
teaspoon
kosher salt
-
1½
cups
cooked quinoa
-
2
teaspoons
lime zest
-
3
tablespoons
lime juice
-
2
teaspoons
pure maple syrup
-
1
clove
garlic
-
1
can
reduced sodium black beans
-
1
large
bell pepper
-
¾
cup
freshly chopped cilantro
Instructions
- Preheat the oven to 400°F.
- Place sweet potatoes and red onion on a baking sheet, drizzle with olive oil, and sprinkle with chili powder, smoked paprika, and salt. Toss to coat and spread in a single layer.
- Bake for about 25 minutes, turning halfway through, until tender.
- While baking, cook the quinoa if needed.
- In a bowl, whisk together remaining olive oil, lime juice and zest, maple syrup, and minced garlic.
- In a large bowl, combine cooked quinoa, black beans, bell pepper, cilantro, and roasted vegetables.
- Pour the dressing over the salad and toss to combine. Serve warm or at room temperature.
Nutrition Facts (estimated)
Servings
6
Calories
312
Total fat
11g
Total carbohydrates
49g
Total protein
11g
Sodium
20mg
Cholesterol
0mg
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