Chipotle Roast Sweet Potato and Black Bean Quinoa Salad with Creamy Avocado Dressing from Closet Cooking

Smoky chipotle roasted sweet potatoes and black beans in a tasty and healthy quinoa salad.

Servings: makes 4 servings

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
  • 2 large sweet potatoes, scrubbed, dried and cut into 1/2 inch cubes
  • 1 tablespoon oil
  • 1 tablespoon chipotle chili powder
  • 1 teaspoon cumin seeds, toasted and ground
  • salt and pepper to taste
  • 1 tablespoon corn oil
  • 1/2 cup onion, diced
  • 1 clove garlic, chopped
  • 1 tablespoon chipotle chili powder (or to taste)
  • 1 teaspoon cumin seeds, toasted and ground
  • 1 cup quinoa, well rinsed
  • 1 1/2 cups water or broth
  • 1 (15 ounce) can black beans, rinsed and drained
  • 2 tablespoons lime juice (~1 lime)
  • salt and pepper to taste
  • 1/4 cup cilantro, chopped
  • 1 cup avocado dressing
  1. Toss the sweet potato in the oil, chili powder, cumin, salt and pepper, place on a baking sheet in a single layer and roast in a preheated 400F oven until tender, about 20-30 minutes.
  2. Meanwhile, heat the oil in a sauce pan over medium heat, add the onion and cook until tender, about 5-7 minutes.
  3. Add the garlic, chipotle chili powder and cumin and cook until fragrant, about a minute.
  4. Add the quinoa and water, bring to a boil reduce the heat and simmer until the quinoa is tender and the liquid has been absorbed, about 15-20 minutes.
  5. Mix the beans and sweet potato into the quinoa and season with lime juice salt and pepper to taste.
  6. Mix in the cilantro and enjoy optionally garnished with avocado, red onion, queso fresco and cilantro along with the avocado dressing.