Black beans, sweet potato, and quinoa salad

Before I mix and eat all of these ingredients, here’s a nice photo! It’s about a real autumn/winter salad meal with black beans and sweet potato. And avocado dressing… The recipe is below!

Salad ingredients:
2 small heads of lettuce
1 ½ cup black beans, cooked
1 large sweet potato, peeled and diced
½ tsp cumin
½ tsp cinnamon
½ tsp salt
¾ cup cooked quinoa
1 tbsp olive oil

Dressing ingredients:
½ avocado
1 cup parsley leaves, finely chopped
2-3 limes, juice
⅓ cup extra-virgin olive oil
¼ tsp salt
¼ tsp cumin
1 tbsp maple syrup or honey
water (for dilution)

Other dressing options:
Salsa sauce

1. Heat the oven at 200 °C and pour the olive oil, ½ tsp cumin, cinnamon, and salt in the pan, then arrange sweet potato pieces. Bake for 20-25 minutes or until sweet potato softens and gets red.
2. Cook quinoa by following packaging instructions.
3. Put the black beans in a pot, cook at moderate temperature, and season with ½ tsp salt, cumin, and cinnamon. Lower the temperature when it boils.
4. Prepare the avocado dressing by mixing all the ingredients in a blender and blend until smooth. Add more water and spices if needed.
5.Wash the lettuce and chop it into smaller pieces.
6. Serve all the ingredients in a bowl, with the dressing you made. Enjoy.

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