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Sweet Potato, Kale, and Black Bean Quinoa Salad [Vegan, Gluten-Free]
A kale and quinoa salad made with roasted sweet potatoes and black beans. Toss in a simple garlic vinaigrette and nutritional yeast for a nutritious, light meal that’s packed with flavor. Start by roasting the sweet potatoes. While the sweet potatoes are roasting, you can prepare the rest of the... Read More
Ingredients You Need for Sweet Potato, Kale, and Black Bean Quinoa Salad [Vegan, Gluten-Free]
How to Prepare Sweet Potato, Kale, and Black Bean Quinoa Salad [Vegan, Gluten-Free]
For the Salad:
- Preheat oven to 400°F. Place the diced sweet potato on a baking sheet. Drizzle with olive oil and toss to coat. Sprinkle with salt to taste. Roast for 30 minutes or until tender and golden.
- Cook the quinoa: In a small saucepan, add the quinoa with 2 cups of water. Bring to a boil over high heat, then simmer over low heat for 15 minutes, covered (or until the water has been absorbed). Fluff with a fork and set aside.
For the Dressing:
- In a small bowl or jar, whisk together the dressing ingredients.
To Assemble:
- Add the black beans, kale and nutritional yeast to the cooked quinoa. Stir in the dressing and toss to coat evenly.
- Serve with the roasted sweet potatoes, warm or cold.





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