Meatless Monday: Sweet Potato Black Bean Salad

Here’s another flavorful Meatless Monday recipe! I have a sweet, spicy and tangy salad to start off the week on frugal note.

1 sweet potato, peeled and diced
1 Tbsp. olive oil
1 tsp. paprika
1 tsp. cumin
1 c. cooked quinoa
1 can black beans, rinsed and drained
½ green pepper, diced
1 roma tomato, diced
½ small onion, diced
Optional: ½ c. diced cheddar cheese, ¼ c. diced cilantro

1 lime, zested
2 Tbsp. olive oil
3 Tbsp. lime juice
2 cloves garlic, minced


  1. Preheat oven to 400 degrees F. In a large bowl combine sweet potato, 1 Tbsp olive oil, paprika, and cumin. Toss together until sweet potatoes are evenly coated.
  2. Bake sweet potatoes in single layer on aluminum foil lined baking sheet for 30 minutes, stirring half way through.
  3. In a bowl combine sweet potatoes, quinoa, black beans, green pepper, tomato, and onion. Add optional toppings if desired.
  4. In a small bowl, combine the dressing ingredients and whisk until smooth. Mix dressing with salad.



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