Precooked quinoa helps keep this healthy salad recipe quick and simple. Loaded with black beans, kale, and avocado, this recipe is as filling as it is nutritious. You can also make the sweet potatoes and dressing ahead.

Lori Zanini RD, CDE
Source: Diabetic Living Magazine, Winter 2020

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Recipe Summary

active:
15 mins
total:
35 mins
Servings:
2
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Ingredients

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Directions

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  • Preheat oven to 400 degrees F.

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  • Toss sweet potato and 1 tsp. oil on a large rimmed baking sheet. Roast, stirring once halfway through, until tender, about 25 minutes.

  • Meanwhile, combine the remaining 1 1/2 tsp. oil, avocado, lime juice, garlic, cumin, salt, pepper, and 1 Tbsp. water in a blender or food processor; process until smooth. Add 1 Tbsp. water, if needed, to reach desired consistency.

  • Combine the sweet potato, quinoa, black beans, and kale in a medium bowl. Drizzle with the avocado dressing and gently toss to coat. Top with pepitas and scallion.

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Nutrition Facts

439 calories; protein 14.6g 29% DV; carbohydrates 54.4g 18% DV; exchange other carbs 3.5; dietary fiber 13.8g 55% DV; sugars 4.6g; fat 19.7g 30% DV; saturated fat 2.8g 14% DV; cholesterolmg; vitamin a iu 10580.9IU 212% DV; vitamin c 25.3mg 42% DV; folate 113.9mcg 29% DV; calcium 121.5mg 12% DV; iron 4.6mg 26% DV; magnesium 191.2mg 68% DV; potassium 993.6mg 28% DV; sodium 252.6mg 10% DV.