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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. Source: Diabetic Living Magazine, Winter 2020

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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.

Tips

Tip: Pepitas (hulled pumpkin seeds) can be found in the bulk-foods section of natural-foods stores and Mexican groceries.

To make ahead: Prepare sweet potato (Steps 1-2) and dressing (Step 3). Refrigerate separately for up to 2 days.

Nutrition Facts

439 calories; 19.7 g total fat; 2.8 g saturated fat; 253 mg sodium. 994 mg potassium; 54.4 g carbohydrates; 13.8 g fiber; 5 g sugar; 14.6 g protein; 10581 IU vitamin a iu; 25 mg vitamin c; 114 mcg folate; 121 mg calcium; 5 mg iron; 191 mg magnesium;

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