As you guys know, I’m not really into recipes that take longer than about 15 minutes to prepare. I finally hit the grocery store for provisions last night, but yesterday at lunch time I was staring into our (almost empty) fridge and spied some sweet potatoes. In the cabinet, we had black beans and quinoa. And thus this simple and easy recipe was born: Sweet Potato Black Bean Quinoa Salad.
I found a few recipes using the ingredients online, but all of them called for roasting, or sautéing, or various other things I really didn’t feel like doing for a simple lunch. So instead, I decided to make this recipe the easiest thing ever.
You do have to cook the quinoa on the stove (unless you have some pre-cooked on hand), but everything else can be done with just a microwave!
The best thing about this recipe is that it’s not really a recipe. No measuring necessary – just eyeball it and get creative. My favorite.
Sweet Potato Black Bean Quinoa Salad
Quinoa, cooked per package instructions
Canned black beans, drained/rinsed
Salsa (any kind)
Black pepper, cumin & red pepper or chili powder, to taste
Hot sauce (optional)
Cook the quinoa per package instructions. I used 1/2 cup dry quinoa.
Cook the sweet potatoes in the microwave. Simply poke a few holes in it with a fork and pop it in the microwave on a damp paper towel. Cook about 4 to 5 minutes for one potato, adding 2 to 3 minutes per extra potato. (I used two small potatoes.) Once cooked, slice into cubes. Keep the skin or not – up to you. Just make sure it was washed well if you keep the skin!
In a large bowl, mix cooked quinoa and cubed sweet potatoes. Add avocado, sliced (I used 1 whole avocado). Add the rinsed/drained black beans (I used one 14 oz can).
Top the mixture with salsa (as much as you like!), plus a few shakes of cumin, chili powder or red pepper, and black pepper.
Top with hot sauce if desired. Enjoy!
Told you it was easy! Nutritious, too – you’ve got fiber from the sweet potato and black beans, protein from the black beans and quinoa, and healthy fat from the avocado. If you wanted to add even more nutrients, serve it on top of a plate of wilted spinach or salad greens!
I enjoyed it for lunch with some sliced mango on the side. I’ll be having it again today! Hooray for leftovers.