Sweet potatoes, black beans, avocados, and quinoa all in one salad recipe! Yes please. It’s packed with flavor, seriously filling, and easy to make. Not to mention a nice change up from typical salad recipes.

Sweet Potatoes in Salad

RATING

5 from 6 votes

DIFFICULTY / TIME

Easy / 40 minutes

POSTED ON

August 12, 2020

SOCIAL

You really can’t go wrong with sweet potatoes and black beans in a salad. The flavors compliment each other brilliantly and leave you satisfied. For this recipe, you can make your own black beans or keep it nice and easy with canned black beans. It all tastes good!

All you need is a skillet or blender. No oven is needed. We’ll cook our sweet potatoes in a skillet which also speeds up the cooking time. This salad even has a nice little crunch with toasted pumpkin seeds sprinkled on top.

This sweet potatoes in salad recipe makes great leftovers throughout the week. I love eating it warm for lunch but you can also enjoy cold when you need something quick.

How to make these sweet potatoes in salad recipe

Rinse the quinoa. In a medium saucepan, combine the quinoa and (need amount) water. Bring this mixture to a boil and then lower to a simmer. Cook the quinoa until it has absorbed all of the water. This can take about 15 minutes. Remove the quinoa from the heat and set aside for 5 minutes.

Heat a skillet over medium heat, pour a tablespoon of coconut oil and when it’s warm add the chopped sweet potatoes. Give it a stir and then add the cumin, paprika, and salt. Give it another stir.

Next add 1/4 cup water and cover the skillet and reduce to low heat. Cook for about 10 minutes until the the sweet potatoes are cooked.

Remove the skillet’s lid and turn up the heat to remove any extra moisture. Add a little more olive oil and cook for a few more minutes, so that the sweet potatoes have a nice browned edge.

Sweet Potatoes in Salad

Heat a skillet over medium heat and add the pumpkin seeds. Cook for a few minutes while stirring occasionally.

For the sauce, combine all avocado sauce ingredients to a blender or food processor. Blend and add salt.

Sweet Potatoes in Salad

For serving, add salad greens to a bowl, top with quinoa, sweet potatoes, black beans. Sprinkle pumpkin seeds and drizzle the avocado sauce on top. Bon appetit!

Sweet Potatoes in Salad

More Easy Salad Ideas

If you love sweet potato recipes, check out my loaded sweet potatoes topped with chickpeas and tahini sauce. It’s even vegan!

Sweet Potatoes in Salad

5 from 6 votes
Sweet potatoes, black beans, avocados, and quinoa all in one salad recipe! Yes please. It’s packed with flavor, seriously filling, and easy to make. Not to mention a nice change up from typical salad recipes.
GUIDE
Course Salad
Cuisine healthy
Servings 5 large salads
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
INGREDIENTS

Ingredients

  • 1/2 cup quinoa
  • 1 cup water
  • 1 bunch salad greens

Sweet Potatoes

  • 3 sweet potatoes sliced into 1/4-inch cubes
  • 2 tablespoon coconut oil or olive oil
  • 2 teaspoon cumin powder
  • 1 teaspoon paprika
  • 1 1/2 teaspoon salt

Avocado Dressing

  • 2 avocados
  • 2 limes juiced
  • 2 tablespoon olive oil
  • 1 jalapeño deseeded and roughly chopped
  • 1 handful fresh cilantro / coriander
  • 1/4 teaspoon ground coriander optional
  • salt to taste

Toppings

  • 1 1/4 cup black beans rinsed and drained
  • 1/4 cup pumpkin seeds
INSTRUCTIONS

Instructions

  • Rinse the quinoa. In a medium saucepan, combine the quinoa and 1 cup of water. Bring this mixture to a boil and then lower to a simmer. Cook the quinoa until it has absorbed all of the water. This can take about 15 minutes. Remove the quinoa from the heat and set aside for 5 minutes.
  • Heat a skillet over medium heat, pour a tablespoon of coconut oil and when it’s warm add the chopped sweet potatoes. Give it a stir and then add the cumin, paprika, and salt. Give it another stir.
  • Next add 1/4 cup water and cover the skillet and reduce to low heat. Cook for about 10 minutes or until the the sweet potatoes are cooked.
  • Remove the skillet’s lid and turn up the heat to remove any extra moisture. Add a little more olive oil and cook for a few more minutes, so that the sweet potatoes have a nice browned edge.
  • Heat a skillet over medium heat and add the pumpkin seeds. Cook for a few minutes while stirring occasionally.
  • For the sauce, combine all avocado sauce ingredients to a blender or food processor. Blend and add salt.
  • For serving, add salad greens to a bowl, top with quinoa, sweet potatoes, black beans. Sprinkle pumpkin seeds and drizzle the avocado sauce on top. Bon appetit!
NOTES

Notes

To speed up the process, you could make a big batch of quinoa earlier in the week and later add it to this sweet potato salad recipe.
For cooking quinoa, you’ll want a 1:2 ratio - 1 part uncooked quinoa to 2 parts water.
NUTRITION FACTS
Calories: 497calCarbohydrates: 60gProtein: 12gFat: 26gSaturated Fat: 8gSodium: 790mgPotassium: 1211mgFiber: 16gSugar: 7gVitamin A: 19921IUVitamin C: 28mgCalcium: 89mgIron: 4mg
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2 Comments

  1. Ellie August 17, 2020 at 6:54 am - Reply

    I had never tried sweet potatoes before and I was pleasantly surprised. They taste really good and looked beautiful on top of my salad. Thanks Em! I’ll make this recipe again.

    • Emily August 17, 2020 at 8:19 am - Reply

      So great to hear Ellie and welcome to the wonderful world of sweet potatoes! There are so many sweet potato recipes out there for you :)

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