Warm Sweet Potato & Black Bean Salad
Method
Roast the sweet potato: Preheat the oven to 220°C. Toss the sweet potato with half the olive oil, cumin, smoked paprika, turmeric, salt and black pepper. Spread on a baking tray and roast for 20–25 minutes, turning once, until golden and tender.
Warm the beans: While the sweet potato roasts, heat the remaining olive oil in a skillet over medium heat. Add the black beans and red pepper and cook for 4–5 minutes until warmed through and slightly softened. Season with a pinch of cumin and black pepper.
Make the dressing: Whisk together the Greek yogurt, tahini, lime juice and lime zest with 1–2 teaspoons of water until smooth and creamy.
Build the salad: Divide the quinoa and spinach between two bowls. Add the warm black beans and roasted sweet potato. Arrange the avocado over the top.
Finish: Drizzle with the creamy lime-tahini dressing and scatter with pumpkin seeds and fresh herbs. Serve while the vegetables are warm.
Vegan option: Replace the Greek yogurt with 2 tbsp unsweetened soy yogurt. Alternatively, simply increase the tahini to 2 tsp and thin it with lime juice and water for a completely plant-based dressing. Sweet roasted potato and smoky black beans create a satisfying contrast in this colourful warm salad. Quinoa adds extra protein, while avocado, pumpkin seeds and a creamy lime-tahini dressing bring richness and texture without making the dish feel heavy.
Nutrition Facts
Per serving
