Inca Salad
Vibrant, wholesome, and packed with superfoods, this Inca Salad is a colorful celebration of flavor and nutrition. Featuring nutty quinoa, roasted cumin-spiced sweet potatoes, protein-rich black beans, and juicy cherry tomatoes, this salad is a delicious fusion of earthy and zesty flavors. Tossed in a tangy lime-honey dressing and finished with creamy avocado slices and crunchy pepitas, it’s both satisfying and incredibly refreshing. Perfect for meal prep or as a stunning side dish, this gluten-free and vegetarian-friendly recipe comes together in just 35 minutes, making it an ideal choice for busy weeknights or weekend gatherings.
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Recipe Information
Ingredients
- 1 cup quinoa
- 2 cups water
- 1 medium-sized, diced sweet potato
- 2 tablespoons olive oil
- 0.5 teaspoons ground cumin
- 1 teaspoon salt
- 1 cup (cooked or canned, rinsed and drained) black beans
- 1 cup, halved cherry tomatoes
- 0.25 cup, diced red onion
- 0.5 cup, chopped cilantro
- 3 tablespoons lime juice
- 1 teaspoon honey
- 1 large, sliced avocado
- 0.25 cup pepitas (pumpkin seeds)
Instructions
Rinse the quinoa thoroughly under cold water using a fine-mesh strainer.
In a small pot, combine the quinoa and water. Bring to a boil, then reduce the heat to low, cover, and simmer for about 12-15 minutes, or until all the water is absorbed. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork and let it cool to room temperature.
While the quinoa cooks, preheat the oven to 400°F (200°C). Toss the diced sweet potato with 1 tablespoon of olive oil, ground cumin, and 1/2 teaspoon of salt. Spread the sweet potato evenly on a baking sheet and roast for 15 minutes, or until tender and slightly caramelized. Remove from the oven and let cool.
In a large bowl, combine the cooled quinoa, roasted sweet potato, black beans, cherry tomatoes, red onion, and chopped cilantro.
In a small bowl, whisk together the lime juice, remaining tablespoon of olive oil, honey, and the remaining 1/2 teaspoon of salt. Pour the dressing over the salad and toss gently to coat.
Top the salad with avocado slices and sprinkle with pepitas for added crunch.
Serve immediately or refrigerate for up to 1 day to allow the flavors to meld. Enjoy this wholesome and flavorful Inca Salad!
Nutrition Facts
Calories |
1686 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.0 g | 115% | |
| Saturated Fat | 12.6 g | 63% | |
| Polyunsaturated Fat | 8.0 g | ||
| Cholesterol | 4 mg | 1% | |
| Sodium | 4410 mg | 192% | |
| Total Carbohydrate | 185.0 g | 67% | |
| Dietary Fiber | 30.8 g | 110% | |
| Total Sugars | 23.2 g | ||
| Protein | 48.9 g | 98% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 262 mg | 20% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 2195 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
