Quinoa, Avocado and Sweet Potato Salad

Serves4 Prepare5 mins Cooks30 mins


  • 2, Sliced Avocados
  • 1 Cup, Drained and Rinsed Low Sodium Black Beans
  • 1/2 Tsp Garlic Powder
  • 1 Tsp Ground Cumin
  • 2 Tbsp Olive Oil
  • 1 Cup Dry Quinoa
  • 1/3 Cup, Thinly Sliced Red Onion
  • 2, Thinly Sliced Red Peppers (Optional: Roasted)
  • 1/2 Tsp Salt
  • 1/2 Tsp Smoked Paprika
  • 1 Cup, Drained and Rinsed No Salt Sweetcorn
  • 2, Peeled and Diced Sweet Potatoes
  • 2 Cups Water


1. Preheat oven to 200C degrees

2. To create the seasoning, in a small bowl, add olive oil, cumin, smoked paprika, garlic powder and salt. Mix together.

3. In a large bowl, add the diced sweet potatoes and the olive oil seasoning. Toss to coat the potatoes with the mixture.

4. Spread the sweet potatoes on a baking sheet in a single layer.

5. Bake for 20 minutes. Remove and set aside.

6. In the meantime, add water to a small saucepan. Bring water to a boil. Add quinoa to the pot. Cover and return to a boil, then reduce to simmer for 10-12 minutes (or until liquid is evaporated).Then fluff quinoa with a fork.

7. Assemble the bowls! Quinoa, sweet potatoes, black beans, roasted red pepper, red onion, avocado, corn, and then drizzle with dressing of your choice.

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