This Sweet Potato, Quinoa, and Cannellini Bean Salad features roasted sweet potatoes seasoned with olive oil and chili powder, a bed arugula and a refreshing Lemon Vinaigrette Dressing.
Salads are an easy go-to dinner option when I don’t want to spend a lot of time preparing a meal, but want something healthy and filling.
This salad, in particular, is easy to throw together, looks impressive and tastes incredible! The combination of the nutty quinoa, the subtly charred sweet potato, the bitter arugula and the bright lemon vinaigrette is a match made in heaven.
Seriously, this is the best salad I have ever made (and I’ve made quite a few). What really brings this salad together is the homemade dressing. It takes 2 seconds to throw together, but makes all the difference–don’t skip it!.
I am sharing one of my favorite salads of all time, EVER! I hope you enjoy and leave your thoughts in the comments section!
Sweet Potato, Quinoa, and Cannellini Bean Salad with Lemon Vinaigrette
This Sweet Potato, Quinoa, and Cannellini Bean Salad features roasted sweet potatoes seasoned with olive oil and chili powder, a bed arugula and a refreshing Lemon Vinaigrette Dressing.
Ingredients
Salad
- 2 sweet potatoes, peeled, cubes
- 2 tbs olive oil
- 1/2 tsp chili powder, more or less to preference
- 1/2 tsp salt
- 2 cups water (or chicken broth)
- 1 cup cooked red quinoa (or grain of your choosing)
- 15.5 oz can of Cannellini beans
- 1 bunch of arugula
Lemon Vinaigrette Dressing
- 5 tbs fresh lemon juice (2 lemons)
- Zest of 2 lemons
- 1/3 cup olive oil
- 2 tbs agave, to sweeten the tart lemon
- 2 garlic cloves
- A pinch of salt
Instructions
- Preheat the oven to 425°F.
- Place the cubed sweet potatoes on a baking sheet lined with parchment paper to prevent sticking.
- Drizzle olive oil over the sweet potato and season with chili powder and salt, then toss together. Spread out in an even layer.
- Roast for 20-30 minutes, until the potatoes are crisp and tender on the edges.
- While the sweet potatoes are cooking, bring 2 cups of water (or chicken broth) to a boil. Add the quinoa, then reduce to a simmer and cook for 20-25 minutes, until the liquid has dissolved.
- In a food processor or blender, combine all the dressing ingredients and pulse together.
- Once your potatoes and quinoa are finished cooking, combine with the beans, arugula, and dressing. Serve immediately, and enjoy!
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