While we’re really only a few days into October Unprocessed, I think I already found my favorite dish of the month. This salad is fantastic. I whipped it up on a day that baby boy was particularly needy so it literally took me all day to get it finished. When Mark walked in from work at 8 pm, he’s like, “Is that dinner?” and when I said, “No, its today’s lunch” he knew better than to ask too many questions (and graciously helped do the dishes when I finally finished). I had really thought about ditching these once lunch time passed and I didn’t have anything more than some burned sweet potato, but I’m really, really glad I didn’t.
Much like the oats I shared a few days ago, I suggest multiplying the recipe and making several at once – it’s just more efficient to cook a few days worth of sweet potatoes and quinoa in one shot if you’ll be eating this for several days.
Sweet Potato, Black Bean and Quinoa Salad Jar
(from Popsugar Fitness)
1 small sweet potato, unpeeled, diced into bite-sized pieces
1 Tbsp. olive oil
Salt and pepper to taste
1/4 cup quinoa
1/2 cup black beans
1/4 red pepper, diced
2 cups baby spinach
1 Tbsp. dried cranberries
1 Tbsp. pumpkin seeds
For the dressing:
1/4 cup mango, fresh or frozen
1 Tbsp. balsamic vinegar
1 1/2 Tbsp. water
Preheat the oven to 400F degrees. Toss the diced sweet potato with the olive oil and season to taste with salt and pepper. Spread on a baking sheet and roast until the potatoes are soft, about 20 minutes.
Meanwhile, add the quinoa to a covered pot along with half a cup of water and bring to a boil. Reduce heat and simmer until the water is all absorbed and the quinoa is tender.
Make the dressing: combine mango, vinegar and water in a blender and pulse until smooth.
Assemble the salad in a jar: Place the black beans at the bottom and then layer on the quinoa, dressing, red pepper, spinach, sweet potatoes, dried cranberries and pumpkin seeds.
Cover jar and refrigerate until ready to serve. When you’re ready to eat, shake the jar or dump it into a bowl and toss to combine.