I’m a big fan of hearty whole grain salads and this chipotle sweet potato and black bean quinoa salad is one of my favourites. The sweet potatoes are seasoned and roasted until tender and the quinoa is cooked with a few seasonings before adding black beans and tossing it all in a tasty dressing. I like to add fresh tomatoes, crumbled feta, pepitas, green onions, and cilantro to finish off the salad.
This recipe has a number of components and you can make some of them ahead of time; roast the potatoes the day before, cook the quinoa a day ahead, make the dressing the day before etc. You can also just use basic cooked quinoa and skip cooking onions and adding garlic, etc. This salad is amazing with the sweet potatoes and quinoa still warm from cooking and it’s also great at room temperature or chilled in the fridge! I like to make a big batch to have leftovers for quick meals for a few days after!
Chipotle Sweet Potato and Black Bean Quinoa Salad
Tender chipotle roasted sweet potatoes in a quinoa salad with black beans.
ingredients
- 2 large sweet potatoes, peeled and diced
- 1 tablespoon oil
- 1 teaspoon chipotle chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon paprika
- salt and pepper to taste
- 1 tablespoon oil
- 1/2 cup onion, diced
- 1 clove garlic, chopped
- 1 teaspoon chipotle chili powder
- 1 teaspoon ground cumin
- 1 cup quinoa, well rinsed
- 1 3/4 cups water (or vegetable broth (link) or chicken broth (link))
- 3 tablespoons avocado oil (or olive oil)
- 3 tablespoons red wine vinegar (or lime juice)
- 1 tablespoon honey
- 1 chipotle chili in adobo, chopped
- 1 clove garlic, grated/minced
- 1/2 teaspoon oregano
- 1/2 teaspoon ground cumin
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 (14.5 ounce) can of black beans, rinsed and drained
- 1/2 cup tomatoes, diced
- 2 green onions, thinly sliced
- 1 tablespoon cilantro, chopped
- 1/4 cup feta, crumbled
- 1/4 cup pepitas
For the chipotle roast sweet potato:
For the chipotle quinoa:
For the chipotle vinaigrette:
For the salad:
directions
- Toss the sweet potato in the oil, chili powder, cumin, paprika, salt and pepper, place on a baking sheet in a single layer and roast in a preheated 425F/220C oven until tender, about 20 minutes, flipping halfway through.
- Heat the oil in a medium saucepan over medium heat, add the onion and cook until tender, about 5-7 minutes.
- Add the garlic, chipotle chili powder, and cumin, and cook until fragrant, about a minute.
- Add the quinoa and water, bring to a boil, reduce the heat and simmer, covered, until the quinoa is tender and the liquid has been absorbed, about 15-20 minutes.
- Mix everything well!
- Assemble the salad, toss in the vinaigrette and enjoy!
For the chipotle roast sweet potato:
For the chipotle quinoa:
For the chipotle vinaigrette:
For the salad:
Option: Roast the potatoes ahead of time.
Option: Cook the quinoa ahead of time.
Option: Make the vinaigrette ahead of time.
Note: This salad is good while still warm from cooking or cooled!
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https://alltagsgesundheit1.org/mexican-quinoa-salad/%3C/a%3E
Delicious! Thank you for another great recipe! I added ground chicken and substituted black rice for quinoa bc I didn’t have any on hand. Turned out great and flavors were amazing.