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Sweet Potato and Quinoa Jar Salad
One diced sweet potato roasts in olive oil until the edges caramelize, then layers into a jar on top of cooked quinoa and black beans. Baby spinach, diced red pepper, dried cranberries, and sunflower seeds stack above — the dressing goes in last or stored separately so the greens stay intact. Three-quarters of a cup of fresh or frozen mango blends with balsamic vinegar and water into a sweet, tangy pour-over sauce. Single-serve; the jar holds well in the fridge for up to two days without turning soggy.
Equipment
- Oven
- Baking sheet
Ingredients
- 1 diced sweet potato
- Salt as desired
- 1 tbsp. olive oil
- ½ cup cooked black beans 1 cup cooked quinoa ¼ diced red pepper 1 cup baby spinach
- 1 tbsp. dried cranberries 1 tbsp. sunflower seeds Dressing:
- ¾ cup cubed mango, fresh or frozen
- 1 tbsp. balsamic vinegar 1½ tbsp. water Instructions:
Instructions
- 1Preheat the oven to 375°F.
- 2Place the diced sweet potato on a baking sheet and toss thoroughly with the olive oil, salt, and black pepper. Spread them in an even layer so they roast rather than steam.
- 3Roast for 30 minutes until the potatoes are tender. Remove from the oven and let them cool completely.
- 4Combine the cubed mango, balsamic vinegar, and water in a food processor. Blend until smooth to create the dressing.
- 5Add the cooked black beans to the bottom of a quart-sized jar. Layer the cooked quinoa and the cooled roasted sweet potatoes on top of the beans.
- 6Pour the mango dressing over the layers, then add the diced red pepper, baby spinach, dried cranberries, and sunflower seeds.
Notes
- Storage: Seal the jar tightly with its lid and store it in the refrigerator until you're ready to eat.
- Make ahead: This salad is designed for meal prep and keeps well in the fridge for up to 4 days.
- Tip: Make sure the sweet potatoes are completely cool before layering so the spinach doesn't wilt.
