Quinoa cilantro taco salad

Delicious blend of quinoa, fresh cilantro, and vibrant taco flavors in a satisfying salad. Perfect for a nutritious and flavorful meal option.

Ingredients:

• 1 small sweet potato, peeled and cut into 1/2-inch pieces (1 1/2 cups)
• 2 ½ teaspoons olive oil, divided
• ½ avocado
• 1 tablespoon lime juice
• 1 clove garlic, peeled
• ½ teaspoon ground cumin
• ⅛ teaspoon salt
• ⅛ teaspoon ground pepper
• 1-2 tablespoons water
• 1 cup cooked quinoa (see Associated Recipes)
• ¾ cup no-salt-added canned black beans, rinsed
• 1 ½ cups chopped baby kale
• 2 tablespoons pepitas (see Tip)
• 1 scallion, chopped

Instructions:

1. Preheat the oven to 200 °C.
2. Mix sweet potato with 1 teaspoon of oil on a large baking sheet with edges. Bake, stirring once in the middle, until soft, for approximately 25 minutes.
3. In the meantime, blend the remaining 1 1/2 teaspoons of oil, avocado, lime juice, garlic, cumin, salt, pepper, and 1 tablespoon of water in a blender or food processor until you achieve a smooth texture. Add an additional 1 tablespoon of water if necessary to get the desired consistency.
4. In a medium-sized bowl, mix together the sweet potato, quinoa, black beans, and kale. Pour the avocado sauce over the mixture and gently mix it in. Garnish with pepitas and chopped scallion.

Summary:

• Calories: 2397 kcal
• Fat: 154 g
• Protein: 93 g
• Carbs: 183 g
• Potassium: 3853 mg
• Magnesium: 613 mg