• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Closet Cooking

Cooking adventures in a small, closet sized, kitchen. - I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.

  • Recipes
    • Recipe Index
    • Top Recipes
    • 30 Minute Meals
    • 6 Ingredient Meals
    • Slow Cooker Meals
    • One Pan Meals
    • By Course
      • Main Course
      • Side Dish
      • Dessert
      • Appetizer/Snack
      • More
    • By Diet
      • Gluten-free
      • Low-carb
      • Vegetarian
      • More
    • By Meat
      • Beef
      • Chicken
      • Lamb
      • Egg
      • Pork
      • Seafood
      • Turkey
      • More
    • By Cuisine
      • Cajun and Creole
      • Chinese
      • Greek
      • Italian
      • Japanese
      • Korean
      • Mexican
      • Thai
      • Vietnamese
      • More
    • By Type
      • Burger
      • Cake
      • Cookie
      • Dip
      • Pasta
      • Pizza
      • Salad
      • Sandwich
      • Soup
      • More
    • By Ingredient
      • Avocado
      • Bacon
      • Cauliflower
      • Mushroom
      • Pumpkin
      • Quinoa
      • Shrimp
      • Strawberry
      • More
  • Cookbooks
  • Subscribe
  • Contact
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
Never miss a recipe! Subscribe to the email Newsletter!

Chipotle Roast Sweet Potato and Black Bean Quinoa Salad with Creamy Avocado Dressing

[heart_this] · Mar 19, 2013 · 25 Comments

Chipotle Roast Sweet Potato and Black Bean Quinoa Salad

Smoky chipotle roasted sweet potatoes and black beans in a tasty and healthy quinoa salad.

After all of that rich St Patrick’s Day fare I was looking for something on the lighter side which was perfect timing since this roasted sweet potato and black bean quinoa salad had been on my mind for a while. There is just something about the sweet potato, creamy black bean and smoky and spicy chipotle chili flavour combo that keeps me coming back for more and this quinoa salad is a great way to enjoy it! In addition to being super tasty, this salad is really easy to make and it only takes as much time to throw together as it takes to roast the sweet potato es!

Chipotle Roast Sweet Potato and Black Bean Quinoa Salad
This roasted sweet potato and black bean quinoa salad is great all by itself or you could serve it garnished with cool and creamy ovocado, red onions and/or my favourite creamy avocado dressing ! I also like to serve this salad over sauteed kale to get a green vegetable in the mix.

Chipotle Roast Sweet Potato and Black Bean Quinoa Salad

Chipotle Roast Sweet Potato and Black Bean Quinoa Salad

Chipotle Roast Sweet Potato and Black Bean Quinoa Salad

Prep Time: 10 minutes Cook Time: 30 minutes Total Time: 40 minutes Servings: 4

Smoky chipotle roasted sweet potatoes and black beans in a tasty and healthy quinoa salad.

ingredients
  • 2 large sweet potatoes, scrubbed, dried and cut into 1/2 inch cubes
  • 1 tablespoon oil
  • 1 tablespoon chipotle chili powder
  • 1 teaspoon cumin seeds, toasted and ground
  • salt and pepper to taste
  • 1 tablespoon corn oil
  • 1/2 cup onion, diced
  • 1 clove garlic, chopped
  • 1 tablespoon chipotle chili powder (or to taste)
  • 1 teaspoon cumin seeds, toasted and ground
  • 1 cup quinoa, well rinsed
  • 1 1/2 cups water or broth
  • 1 (15 ounce) can black beans, rinsed and drained (or 1 1/2 cups cooked beans, from 1/2 cup dry)
  • 2 tablespoons lime juice (~1 lime)
  • salt and pepper to taste
  • 1/4 cup cilantro, chopped
  • 1 cup avocado dressing
directions
  1. Toss the sweet potato in the oil, chili powder, cumin, salt and pepper, place on a baking sheet in a single layer and roast in a preheated 400F/200C oven until tender, about 20-30 minutes.
  2. Meanwhile, heat the oil in a sauce pan over medium heat, add the onion and cook until tender, about 5-7 minutes.
  3. Add the garlic, chipotle chili powder and cumin and cook until fragrant, about a minute.
  4. Add the quinoa and water, bring to a boil reduce the heat and simmer until the quinoa is tender and the liquid has been absorbed, about 15-20 minutes.
  5. Mix the beans and sweet potato into the quinoa and season with lime juice salt and pepper to taste.
  6. Mix in the cilantro and enjoy optionally garnished with avocado, red onion, queso fresco and cilantro along with the avocado dressing.
Similar Recipes:
Chipotle Sweet Potato and Black Bean Quinoa Cakes with Creamy Avocado Sauce
Chipotle Butternut Squash and Black Bean Burrito Bowl
Sweet Potato and Black Bean Tacos with Swiss Chard Pesto
Sweet Potato and Black Bean Quesadillas with Swiss Chard Pesto
Mexican Quinoa and Beans with Pico de Gallo
Roasted Cauliflower and Mushroom Quinoa Salad in Balsamic Vinaigrette
Esquites Quinoa Salad with Avocado
Pumpkin Chorizo and Black Bean Soup
Apple and Pomegranate Quinoa and Kale Salad with Feta in a Curried Maple Dijon Dressing
Roasted Pumpkin and Green Bean Quinoa Salad in Thai Peanut Dressing
Chipotle Sweet Potato and Black Bean Hash with Guacamole
Chipotle Sweet Potato Noodle Bowl

Avocado, Food, Gluten-free, Main Course, Quinoa, Recipe, Salad, Side Dish, Vegetarian, Whole Grains

eCookbook Bundle Cover

Get ALL 16 Closet Cooking eCookbooks in a bundle for 70% off! Enjoy some of the tastiest recipes from Closet Cooking along with exclusive cookbook recipes!

Get the Cookbook Bundle Now!

Reader Interactions

Comments

  1. Anonymous says

    March 19, 2013 at 12:13 pm

    I literally love every single aspect of this! I might just leave right now to go out to the store to get the necessary ingredients. I made a sweet potato salad (with asparagus and brokkoli) with an avocado dressing a couple of weeks ago (http://tinyurl.com/dypbqed in case you're interested) and this sounds a little like it just even more delicious. Will definitely try this. Thank you for another great recipe 🙂

    Reply
  2. Maria says

    March 19, 2013 at 2:25 pm

    We make a similar salad and it is a favorite at our house. Can't wait to try this recipe!

    Reply
  3. Aimee @ Simple Bites says

    March 19, 2013 at 2:27 pm

    Fantastic flavor profile, Kevin. I have some cilantro and some queso to use up. Sounds like lunch is planned for!

    Reply
  4. Kate @ KatefromScratch.com says

    March 19, 2013 at 2:41 pm

    Fabulous flavors and so bright and healthy. Sounds wonderful!

    Reply
  5. Jenny says

    March 19, 2013 at 2:52 pm

    What a beautiful salad Kevin! Love it!

    Reply
  6. marla says

    March 19, 2013 at 2:54 pm

    Such a vibrant & healthy salad ~ must try asap!

    Reply
  7. Heather Christo says

    March 19, 2013 at 2:54 pm

    I agree with Aimee, the flavor profile is INCREDIBLE- but it always is with you Kevin!

    Reply
  8. Anonymous says

    March 19, 2013 at 3:19 pm

    WOW, not only is this gorgeous, but it sounds delicious! There's so much good stuff going on at once. I think I need this for lunch.

    Reply
  9. Marie Matter says

    March 19, 2013 at 3:42 pm

    I want to put that dressing on everything!

    Reply
  10. Katrina @ Warm Vanilla Sugar says

    March 19, 2013 at 4:21 pm

    Aww yum!! This is so full of goodness!

    Reply
  11. Sandra Batista says

    March 19, 2013 at 5:49 pm

    Perfect!!

    Reply
  12. Marian (Sweetopia) says

    March 19, 2013 at 5:52 pm

    Oh, how amazing! Looks so hearty and healthy!

    Reply
  13. Joanne says

    March 20, 2013 at 10:55 am

    I love sweet potatoes and black beans together! I bet this would also be great dressed with your swiss chard pesto!

    Reply
  14. Kevin says

    March 20, 2013 at 11:00 am

    Joanne: The swiss chard pesto would also be amazing on this salad!

    Reply
  15. Amy Lau says

    March 20, 2013 at 2:25 pm

    so divine!!

    http://yummei.blogspot.co.uk/

    Reply
  16. Queen of Quinoa says

    March 22, 2013 at 2:58 pm

    Love this salad Kevin! The colors are beautiful. Honestly, anything with sweet potato and quinoa together is a home run in my book 🙂

    I'd love for you to come share this recipe over at Thank Goodness It's Quinoa, a bi-weekly link party celebrating all things quinoa. I know our readers will fall in love with this recipe, just as we have!

    Hope to see you there: http://www.queenofquinoa.me/2013/03/thank-goodness-its-quinoa-tgiq-6/

    Happy Friday!

    Alyssa

    Reply
  17. Carolyn Miner says

    March 26, 2013 at 6:58 pm

    made this last night- it was soooo yummy- every part of it! Unfortunately, I didn't have a ripe avocado, so I didn't make the dressing, but next time!!

    Reply
  18. Carolyn Miner says

    March 26, 2013 at 7:02 pm

    Made this last night- it was fantastic!!

    Reply
  19. Silke says

    March 28, 2013 at 12:23 pm

    I made this last night and it was delicious!! I could just drink that dressing – it really pulled the whole dish together – and extinguished some of the heat for me… My husband said it was the best thing he's eaten in a while. Thank you!!

    Reply
  20. Emily Nevill says

    April 9, 2013 at 1:19 am

    Made this tonight and my husband and I loved it. The dressing is absolutely to die for. Next time, though, I'll use less chipotle powder as it was extremely spicy. I get my spices from Penzeys and they often are more intense than the ones available at the supermarket.

    Reply
  21. Elizabeth Duncan says

    June 11, 2013 at 7:56 pm

    Great recipe! Just a few comments: I would cook the quinoa a little longer with a little more liquid; do a 2:1 ratio of liquid to quinoa and cook down for 18-20 minutes. Also, I added some corn for a little more crunch factor, very good! 🙂

    Reply
  22. kevin says

    June 18, 2013 at 12:40 pm

    Elizabeth Duncan: Corn would be a nice addition! I prefer to cook quinoa with a bit less than a 2:1 liquid to quinoa ratio and for less than 20 minutes to get the quinoa to a perfect 'al dente' texture and to make sure that it is not over cooked and mushy.

    Reply
  23. Laurel says

    June 24, 2013 at 1:30 am

    Do you chill the ingredients before mixing?

    Reply
  24. kevin says

    June 24, 2013 at 1:28 pm

    Laurel: This is good warm, room temperature or chilled so I like to serve it warm when I first make it and then I just eat any leftovers straight from the fridge.

    Reply
  25. Anonymous says

    August 22, 2013 at 2:27 am

    WOW!!!!!this is seriously one of the best things I've ever eaten. YUUUUUUUUU—UMMMMM!!

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Primary Sidebar

Subscribe to the free Closet Cooking email newsletter and get a FREE copy of the eBook:
The Best of Closet Cooking!

About Me

Kevin: I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.
Read More

The Best of Closet Cooking 2023 – FREE eCookbook

The Best of Closet Cooking Book Cover

eCookbook Bundle

eCookbook Bundle

Top Recipes

Chicken and Avocado Burritos
Ham and Potato Corn Chowder
Mexican Street Corn Nachos
Balsamic Garlic Grilled Mushroom Skewers
Baked Firecracker Chicken
Caprese Balsamic Grilled Chicken
Balsamic Soy Roasted Garlic Mushrooms
Cheesy Beef Enchilada Tortellini Skillet
Parmesan Roasted Carrot Fries
Asiago Roasted Onions
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
About | Contact Us | Privacy Policy | Cookie Policy
Copyright © 2007-2023, Closet Cooking Ltd. All Rights Reserved.