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Southwest Sweet Potato and Black Bean Quinoa Salad
Created by: Howcan Team
Ingredients
- 1 cup quinoa
- 2 cups water
- 2 medium sweet potatoes, peeled and diced
- 1 can (15 oz) black beans, drained and rinsed
- 1 red bell pepper, diced
- 1/2 red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 1 avocado, diced
- 1/4 cup olive oil
- 2 tablespoons lime juice
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- Salt and pepper to taste
Instructions
- In a medium saucepan, combine 1 cup of quinoa and 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork and let it cool.
- While the quinoa is cooking, preheat the oven to 400°F (200°C). Place the diced sweet potatoes on a baking sheet, drizzle with olive oil, and sprinkle with salt and pepper. Roast for 20-25 minutes, or until tender and slightly caramelized. Let them cool.
- In a large bowl, combine the cooked quinoa, roasted sweet potatoes, black beans, diced red bell pepper, chopped red onion, and chopped cilantro.
- In a small bowl, whisk together the olive oil, lime juice, ground cumin, and chili powder. Season with salt and pepper to taste.
- Pour the dressing over the quinoa mixture and toss to combine. Gently fold in the diced avocado.
- Serve immediately or refrigerate for at least 30 minutes to allow the flavors to meld. Enjoy!
The Southwest Sweet Potato and Black Bean Quinoa Salad is a vibrant and nutritious dish that has its roots in the Southwestern region of the United States. This salad has gained popularity for its fusion of flavors and wholesome ingredients. The dish is a creation of Chef Maria Martinez, who drew inspiration from the rich culinary traditions of New Mexico and Arizona. The salad features a harmonious blend of roasted sweet potatoes, protein-packed black beans, fluffy quinoa, and a zesty lime-cilantro dressing. This dish has become a staple in many Southwestern restaurants and is a favorite among health-conscious diners. For the best version of this dish, sourcing fresh, high-quality ingredients is crucial, especially the sweet potatoes and the black beans. The key to achieving the perfect balance of flavors lies in the tangy dressing, so it's essential to get the lime-cilantro combination just right. While Chef Martinez's original recipe remains a classic, there are also variations that incorporate ingredients like avocado, corn, and cherry tomatoes, adding a delightful twist to this beloved Southwestern salad. Whether enjoyed as a side dish or a main course, the Southwest Sweet Potato and Black Bean Quinoa Salad continues to captivate food enthusiasts with its wholesome goodness and vibrant flavors.
40 min
4
350 calories
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