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Roasted Sweet Potato Quinoa Salad
This layered jar salad combines hearty roasted sweet potatoes, protein-packed quinoa, and black beans for a satisfying meal. A sweet and tangy mango balsamic dressing ties the fresh ingredients together. It is perfect for a make-ahead weekday lunch or a quick grab-and-go dinner. Dried cranberries and sunflower seeds add a pleasant crunch and a touch of sweetness to every bite.
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
- 1Measure out black pepper to taste for seasoning the sweet potatoes.
- 2Preheat your oven to 375°F.
- 3Put the diced sweet potato on a baking sheet and toss thoroughly with the olive oil, salt, and black pepper.
- 4Roast in the oven for 30 minutes until the potatoes are tender and fully cooked. Remove the baking sheet and let the potatoes cool completely.
- 5Combine the cubed mango, balsamic vinegar, and water in a food processor. Blend the mixture until smooth to create the dressing.
- 6Add 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.
- 7Pour the mango dressing over the layers, then add the diced red pepper, baby spinach, dried cranberries, and sunflower seeds.
- 8Seal the jar tightly with its lid and store it in the refrigerator until you are ready to eat.