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Sweet Potato Quinoa Salad

Prep Time 10 mins
Cook Time 45 mins


  • 1 small sweet potato unpeeled, diced into bite-sized pieces
  • 1 tbsp olive oil
  • ¼ c quinoa
  • ½ c black beans
  • ¼ red pepper diced
  • 2 c spinach
  • 1 tbsp dried cranberries
  • 1 tbsp sunflower seeds
  • Fresh ground pepper to taste


  • Preheat oven to 400 F.
  • Place the sweet potatoes in a bowl, add oil, and stir to coat. Sprinkle with a touch of pepper.
  • Spread evenly on a baking sheet, and roast for 20 minutes, or until the potatoes are soft.
  • Place the quinoa and ½ cup of water in a covered pot on high. Bring to a boil.
  • Reduce to simmer, and cook for 15 to 20 minutes or until quinoa absorbs liquid and is tender.
  • Allow the roasted potatoes and quinoa to cool to room temperature.
  • Mix quinoa, spinach, diced red pepper, greens, roasted sweet potatoes, dried cranberries, and sunflower seeds.