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Sweet Potato Kale & Black Bean Quinoa Salad

A quinoa salad made with roasted sweet potatoes, kale and black beans. Toss in a simple garlic vinaigrette and nutritional yeast for a nutritious light meal.
Course Salad
Cuisine gluten-free, vegan
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4


  • 1 tablespoon olive oil
  • 1 medium sweet potato, diced
  • 1 cup quinoa, dry
  • 1 can (19oz/540ml) black beans, about 1 3/4 cup
  • 3 cups kale, shredded
  • 2 tablespoons nutritional yeast


  • 1/4 cup olive oil
  • 2 tablespoons lemon juice
  • 2 tablespoons apple cider vinegar
  • 1 garlic clove, finely grated
  • 1/4 teaspoon salt


  • Preheat oven to 400°F. Place the diced sweet potato on a baking sheet. Drizzle with olive oil and toss to coat. Sprinkle with salt to taste. Roast for 30 minutes or until tender and golden.
  • Cook the quinoa: In a small saucepan, add the quinoa with 2 cups of water. Bring to a boil over high heat, then simmer over low heat for 15 minutes, covered (or until the water has been absorbed). Fluff with a fork and set aside.
  • Prepare the dressing: In a small bowl or jar, whisk together the dressing ingredients.
  • Add the black beans, kale and nutritional yeast to the cooked quinoa. Stir in the dressing and toss to coat evenly.
  • Serve with the roasted sweet potatoes, warm or cold.