Precooked quinoa helps keep this healthy salad recipe quick and simple. Loaded with black beans, kale and avocado, this recipe is as filling as it is nutritious. You can also make the sweet potatoes and dressing ahead.
Ingredients
- 1 small sweet potato, peeled and cut into 1/2-inch pieces (1 1/2 cups)
- 2 ½ teaspoons olive oil, divided
- ½ avocado
- 1 tablespoon lime juice
- 1 clove garlic, peeled
- ½ teaspoon ground cumin
- ⅛ teaspoon salt
- ⅛ teaspoon ground pepper
- 1-2 tablespoons water
- 1 cup cooked quinoa
- ¾ cup no-salt-added canned black beans, rinsed
- 1 ½ cups chopped baby kale
- 2 tablespoons pepitas (see tip)
- 1 scallion, chopped
Directions
- Preheat oven to 400 degrees F.
- Toss sweet potato and 1 tsp. oil on a large rimmed baking sheet. Roast, stirring once halfway through, until tender, about 25 minutes.
- Meanwhile, combine the remaining 1 1/2 tsp. oil, avocado, lime juice, garlic, cumin, salt, pepper, and 1 Tbsp. water in a blender or food processor; process until smooth. Add 1 Tbsp. water, if needed, to reach desired consistency.
- Combine the sweet potato, quinoa, black beans, and kale in a medium bowl. Drizzle with the avocado dressing and gently toss to coat. Top with pepitas and scallion.