Food Is Medicine – Sweet Potato, Quinoa and Black Bean Salad

By July 16, 2020March 16th, 2024No Comments

This is a tasty cool salad that can be eaten as a meal or use as a side dish to your BBQ meats.   

Preheat oven to 400 F and make ready a large rimmed baking sheet oiled with olive oil.

  • 1 lb sweet potatoes, peeled and cut into 1/2 inch cubes
  • 1 large red bell pepper
  • 1 can black beans, drained and rinsed
  • 1/2 cup thinly sliced green onions.
  • 3 tbsp extra virgin olive oil, divided
  • 1 1/2 cups cooked quinoa, cooled
  •  1 tbsp chili powder
  • fine sea salt and freshly cracked black pepper to taste
  • 3 tbsp freshly squeezed lime juice
  • 1 tbsp ground cumin
  • 1 tbsp liquid honey or agave nectar
  1. Place sweet potatoes on a prepared baking sheet.  Drizzle with 1 tbsp of oil and sprinkle with chili powder.  Season with salt and pepper.  Gently toss to coat well.  Spread in a single layer.  Roast in preheated oven for 20 to 25 minutes or until golden brown and tender.  Let cool completely on pan.
  2. In a large bowl, combine cooled sweet potatoes, quinoa, red pepper, green onions and beans.
  3. In a small bowl, whisk together cumin, lime juice, honey and the remaining oil.  Drizzle this mixture over the sweet potato mixture and gently toss to coat.  Season to taste with salt and pepper.