Description
A vibrant and hearty salad featuring roasted sweet potatoes, protein-rich black beans, fluffy quinoa, tangy feta, and sweet dried cranberries, all tossed in a zesty lime dressing.
Ingredients
Scale
For the Crust:
- 2 medium sweet potatoes, peeled and cubed
- 1 cup quinoa, rinsed
- 1 (15 oz) can black beans, drained and rinsed
- 1/2 cup crumbled feta cheese
- 1/2 cup dried cranberries
- 1/4 cup chopped fresh cilantro
- 3 tablespoons olive oil, divided
- Juice of 1 lime
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Toss sweet potato cubes with 1 tablespoon olive oil, cumin, smoked paprika, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until tender and slightly caramelized.
- Cook quinoa according to package instructions, then fluff with a fork and let cool slightly.
- In a large bowl, combine roasted sweet potatoes, cooked quinoa, black beans, feta, cranberries, and cilantro.
- Whisk together remaining 2 tablespoons olive oil, lime juice, salt, and pepper to make the dressing. Pour over the salad and toss gently to combine.
- Serve immediately or chill for 1 hour to let flavors meld. Adjust seasoning if needed before serving.
Notes
You can customize the seasonings to taste.