Southwestern Quinoa Salad

Southwestern Quinoa Salad

This salad bowl is so flavorful and perfect for meal prepping!

  • 1 cup quinoa (rinsed)
  • 1 large sweet potato (chopped into bite-size chunks)
  • 1 large red bell pepper (or orange; cored, seeded, and diced)
  • 1 cup black beans (rinsed)
  • 1 cup corn
  • 1/4 cup red onion (minced)
  • 1/4 cup cilantro (minced)
  • 1 medium avocado (chopped)
  • 1/4 cup olive oil
  • 1 lime (squeezed)
  • 1 tsp chili powder
  • 1/4 tsp cayenne
  • 1 pinch cumin
  1. Preheat oven to 400*F.

  2. Toss sweet potato chunks with 1/2 teaspoon of olive oil, and season with salt and pepper to taste. Arrange evenly on a baking sheet.

  3. Bake for 25-30 minutes or until tender. Allow potatoes to cool afterward.

  4. Cook quinoa according to package instructions, and allow it to cool.

  5. In a large mixing bowl combine quinoa, sweet potatoes, corn, bell pepper, black beans, onion, cilantro, and avocado.

  6. Add 1/4 cup olive oil, lime juice, chili powder, cayenne, cumin, and salt and pepper.

  7. Gently toss the salad to combine.

  8. Serve immediately or store in the fridge for later.

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