Looking for a fresh take on fresh salad? This gluten-free, vegan salad pulls in flavors we love that aren’t typically what we find in salad. The sweet potatoes combined with the quinoa bring in a hearty sweetness that makes the salad feel like a treat.

Prep time: 5 minutes
Cook time: 25 minutes
Makes: 4

Ingredients:

  • 2 cups sweet potatoes, diced
  • 2 Tb. avocado oil
  • Everything seasoning (to taste)
  • ¾ cup dry quinoa
  • Salt (to taste)
  • ½ tsp. garlic powder
  • 1 tsp. smoked paprika
  • 6-8 cups spinach, chopped
  • 1 can black beans
  • 1 avocado
  • 1 batch Lemon Tahini Dressing (recommended dressing)

Directions:

  • 1

    Preheat oven to 425°F.

  • 2

    Wash and dice the sweet potatoes and lay them on a baking sheet. Drizzle with oil and add seasoning to taste.

  • 3

    Roast potatoes for about 25 minutes or until tender.

  • 4

    While potatoes are roasting, cook quinoa according to package instructions.

  • 5

    Add salt, garlic powder and smoked paprika to the quinoa halfway through the cooking process.

  • 6

    Combine the chopped spinach, black beans, roasted sweet potatoes and cooked quinoa in a large serving bowl.

  • 7

    To serve, top each serving with fresh avocado slices and dressing.

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