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🥗 Roasted Sweet Potato Quinoa Bean Salad

423 kcal · 30 min · 4 servings

Ingredients

• 400 g sweet potatoes (1 sweet potato)
• 4 tbsp olive oil
• 120 g quinoa
• salt
• 1 onion
• 2 garlic cloves
• 1 red chili pepper
• 400 g kidney beans (can; drained weight)
• 0.5 lemon (juice)
• 0.5 tsp ground cumin
• 0.5 tsp ground coriander
• 1 tsp turmeric powder
• pepper

Instructions

1. 1. Peel the sweet potato and cut it into approx. 1.5 cm cubes.
2. 2. Toss the sweet potato cubes in a bowl with 2 tablespoons of oil.
3. 3. Line a baking tray with baking paper and spread the sweet potatoes on it.
4. 4. Preheat the oven to 200 °C (180 °C with fan or gas mark 3).
5. 5. Bake the sweet potatoes in the preheated oven for 15 to 20 minutes.
6. 6. Rinse the quinoa under running water.
7. 7. Cook the quinoa in 2.5 times its volume of salted water for approx. 15 minutes until al dente.
8. 8. Let the cooked quinoa cool down completely.
9. 9. Peel the onion and garlic and dice them finely.
10. 10. Halve the chili pepper lengthwise, remove the seeds, and wash it.
11. 11. Finely chop the chili pepper.
12. 12. Rinse the kidney beans in a sieve and let them drain well.
13. 13. Heat the remaining oil in a pan.
14. 14. Sauté the onion and garlic for 2 minutes over medium heat.
15. 15. Add the chopped chili and sauté for another 2 minutes.
16. 16. Deglaze the pan with lemon juice.
17. 17. Add the spices and stir in the beans.
18. 18. Warm the mixture for 2 minutes over medium heat.
19. 19. Remove the pan from the heat.
20. 20. Stir in the drained quinoa and the roasted sweet potatoes.
21. 21. Season the salad with salt and pepper to taste.
22. 22. Serve the salad in small bowls.

Nutrition per serving

• kcal: 423
• Protein: 15 g · Fett/Fat: 13 g · Carbs: 60 g