"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Sweet Potato, Black Bean and Quinoa Salad Recipe

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This recipe for Sweet Potato, Black Bean and Quinoa Salad, by , is from Mom-Mom Boyle's Recipes and More, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Adrienne Curry

Category:
Category:

Ingredients:  
Ingredients:  
1 large sweet potato or 2 medium/small
One can of black beans
One lemon
1 tsp salt
1/4 tsp pepper
1 tbsp chili powder
1 tbsp coconut oil
One box of quinoa (makes 2 cups)
Creamy salad dressing of your choice ( I use Boathouse- Avocado Cilantro)
One package of fresh greens (Arugula, spinach or kale or your choice)

Directions:
Directions:
Prepare quinoa as directed on box-Set aside
Peel and chop sweet potato into 1 inch cubes
Put potatoes into large ziploc bag with coconut oil, chili powder, salt and pepper. Shake to coat potatoes
Spread onto baking sheet and roast potatoes at 425 degrees for 25 mins, turning half way through.
Open beans, drain and rinse. Put into large bowl and combine with quinoa. Dress with juice of one lemon and season to taste with salt and pepper.
Once potatoes are done and cooled, add them to the bowl with beans/quinoa. Toss to coat.
Prepare salad for larger servings by adding greens and dressing right before serving. (For individual lunch portions- Add about 1/2 cup greens to bottom of container, add about a cup of salad and package your dressing separately. Toss with dressing when ready to eat)


Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
40 min

 

 

 

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