ESPThis easy and satisfying salad not only packs protein and nutrients, but it’s also easy to make. Fresh spinach, hearty quinoa, roasted sweet potatoes, flavorful black beans, creamy avocado, and a lemon tahini dressing bring it all together.
Ingredients
▢ 2 cups diced sweet potatoes (about 2-3 medium sweet potatoes)
▢ 2 Tablespoons avocado oil
▢ everything seasoning (to taste)
▢ 3/4 cup dry quinoa
▢ salt (to taste)
▢ 1/2 teaspoon garlic powder
▢ 1 teaspoon smoked paprika
▢ 6-8 cups spinach, chopped
▢ 1 cup cooked black beans
▢ 1 medium avocado
▢ 1 batch Lemon Tahini Dressing (optional)
Instructions
1. Preheat oven to 425 degrees F.
2. Wash and dice the sweet potatoes, then lay them on a baking sheet.
3. Drizzle with oil and add seasoning to taste.
4. Roast the sweet potatoes for about 25 minutes, or until tender.
5. While the sweet potatoes are roasting, cook the quinoa according to package directions.
6. Add salt (to taste), garlic powder, and smoked paprika to the quinoa halfway through the cooking process.
7. Set aside.
8. Combine the chopped spinach, cooked black beans, roasted sweet potatoes, and cooked quinoa together in a large bowl.
9. Divide into 4 servings, then top each salad with fresh avocado slices and dressing.
10. Serve and enjoy!
