Vegan Quinoa Salad with Roasted Sweet Potatoes and Avocado

If you’re looking for a vibrant, nutritious, and filling dish that embodies the essence of hearty plant-based eating, look no further than this Vegan Quinoa Salad with Roasted Sweet Potatoes and Avocado. This recipe combines the nutty flavor of quinoa with the sweetness of roasted sweet potatoes, creamy avocado, and a medley of fresh vegetables, making it a delightful dish for lunch or dinner. Perfect for meal prep, this salad is as versatile as it is delicious!

Ingredients

• 1 cup quinoa
• 2 medium sweet potatoes, peeled and cubed
• 1 ripe avocado, diced
• 1 cup cherry tomatoes, halved
• 1 cup black beans, drained and rinsed (canned or cooked)
• 1/2 red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 2 tablespoons olive oil
• 1 teaspoon cumin
• Salt and pepper to taste
• Juice of 1 lime
• Optional: 1/4 teaspoon chili powder for a kick

Instructions

Step 1: Roast the Sweet Potatoes

1. Preheat your oven to 425°F (220°C).
2. Toss the cubed sweet potatoes in a bowl with 1 tablespoon of olive oil, cumin, salt, pepper, and optional chili powder.
3. Spread the sweet potatoes evenly on a baking sheet lined with parchment paper and roast for about 25-30 minutes, or until they are golden and tender. Flip halfway through to ensure even roasting.

Step 2: Cook the Quinoa

1. While the sweet potatoes are roasting, rinse the quinoa under cold water in a fine-mesh strainer.
2. In a medium saucepan, combine the rinsed quinoa with 2 cups of water and a pinch of salt. Bring to a boil over medium-high heat.
3. Once boiling, reduce the heat to low, cover, and simmer for about 15 minutes or until all the water is absorbed and the quinoa is fluffy. Remove from heat and let it sit covered for 5 minutes.

Step 3: Prepare the Salad

1. In a large bowl, combine the cooked quinoa, roasted sweet potatoes, black beans, cherry tomatoes, red onion, and cilantro.
2. Drizzle with the remaining tablespoon of olive oil and lime juice. Toss gently to combine, ensuring the ingredients are evenly mixed.

Step 4: Add Avocado

1. Just before serving, gently fold in the diced avocado. This will keep it intact and prevent it from getting mushy.

Step 5: Serve

1. Taste and adjust seasoning, adding more lime juice, salt, or pepper as needed.
2. Serve the salad warm, at room temperature, or chilled. It pairs beautifully with a side of greens or whole-grain bread.

Cooking Tips

• For added protein, consider mixing in some chopped walnuts or sunflower seeds.
• Substitute quinoa with farro or barley for a different texture.
• If you prefer a spicier kick, add diced jalapeños or a dash of cayenne pepper.
• To keep the avocado fresh, sprinkle it with lime juice right after cutting.

Pairing Suggestions

This Vegan Quinoa Salad with Roasted Sweet Potatoes and Avocado is perfect on its own, but it also pairs well with:

• Grilled or roasted vegetables.
• A side of hummus and whole-grain pita.
• A light vinaigrette-dressed green salad.

Further Reading

Explore more about the health benefits of quinoa in this Quinoa Nutrition Guide. For more delicious vegan recipes, check out our Vegan Recipe Collection.

Conclusion

This Vegan Quinoa Salad with Roasted Sweet Potatoes and Avocado is not just a feast for the eyes; it’s a nutritious powerhouse that is sure to delight your taste buds. With its mix of textures and flavors, it makes for a fulfilling meal that you can enjoy any time of the day. So, gather your ingredients, follow the steps, and embark on a flavorful journey that showcases the beauty of plant-based cooking!

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