Autumn Quinoa and Sweet Potato Salad

Autumn Quinoa and Sweet Potato Salad

A few months ago, some dear friends of ours brought us dinner and a delicious quinoa dish. I LOVED it, and over the next few months have made it over and over and over again, tweaking it here and there for my love of spice and hate of extra calories 🙂 Here is my version of a vegan main dish or side to die for. Enjoy!

Quinoa satisfies

Quinoa is high in antioxidants, providing significant protection of kidneys, pancreas, heart, and lungs. One cup of quinoa supplies 5 grams of dietary fiber which promotes healthy digestion, control blood sugar levels, and lower cholesterol. It also helps you to feel fuller and more satisfied than rice.

All-star sweet potato

The sweet potato is an all-star in the nutrition category. It helps improve your immunity, lower your blood pressure, and more. It will carry you through cold and flu season with its high dose of Vitamin C and D. Vitamin D is key to healthy skin, vision, and organ function.

Don’t forget black beans

Black beans have an ongoing list of health benefits. They are rich in minerals that support healthy bones. High potassium levels help with lowering blood pressure and reducing heart disease. Black beans act as an antioxidant and anti-inflammatory which prevent the development of cancer cells. They are good for digestion, weight loss, and infertility. High folate levels are great for pregnancy and the nervous system. The list goes on and on.

All these power house ingredients are just what your body needs this season. Here is how to make a healthy combo your friends will remember.

What you need: 

    • 3 medium sweet potatoes, peeled, washed & cut into ½ inch cubes
    • 1 can black beans, drained & rinsed
    • 1 cup quinoa (I highly recommend buying pre-rinsed)
    • 2 cups vegetable broth
    • 2 limes juiced
    • 1/2 tsp liquid smoke
    • 1 tsp cumin
    • 1 tsp Chipotle Tabasco
    • 1 tsp agave nectar
    • Salt and pepper to taste
    • 2 tsp olive oil
    • cooking spray
  • What to do: 

 Preheat oven to 420 degrees

 Spray cookie sheets and spread cubed sweet potatoes on them and spray potatoes with cooking spray. Sprinkle with salt and pepper. Roast for 25-35 minutes, stirring every 10 minutes, until potatoes are soft in center.

 While potatoes are roasting, prepare quinoa according to package directions, substituting water with vegetable broth. Set aside.

 To make the vinaigrette, combine lime juice, liquid smoke, cumin, chipotle, salt (to taste), and agave nectar. Whisk until well-integrated. While whisking, slowly drizzle olive oil into bowl until fully integrated. Taste & make adjustments as necessary.

 In large bowl, stir together the black beans, roasted sweet potatoes, and quinoa. Pour vinaigrette over ingredients and toss until well coated (you might need more if you like a bit more flavor).

Enjoy!!! 🙂

Recipe and photo by Erin Heide – FDF Personal Trainer