Meal prepping is one of the best ways to make sure you stick to your nutrition plan. Not only does it save time, but it also gives you the opportunity to really think about the foods you're choosing to include in your meals and how they are fueling your body. This Vegan Black Bean Sweet Potato Quinoa Salad recipe works well for meal prepping and essential micronutrients to keep you healthy and feeling great!
Serves: 6
Prep time: 5 mins
Cook time: 10 mins
Calories: 322
Protein: 10.8 g
Carbs: 44.3 g
Fat: 11.3 g
Ingredients
2 cups cooked quinoa (360 g)
1 (15oz.) can of black beans, drained and rinsed, OR about 2 cups homemade cooked black beans (250 g)
1 large green bell pepper, diced (90 g)
1 large red bell pepper, diced (90 g)
2 cups cherry tomatoes, quartered (300 g)
1/2 small red onion, diced (60 g)
Chopped kale (100 g)
Canned corn (125g)
Medium sweet potato (100g)
Dressing
Fresh cilantro leaves, chopped (55g)
1 large avocado, chopped (150 g)
1 tbsp ACV
1 tbsp maple syrup
1 tbsp minced garlic
2 tbsp tahini
3 Tbsp fresh lime juice (48 g)
1/2 tsp ground cumin (1 g)
sea salt and fresh ground black pepper to taste (about 1/4 teaspoon each) (1 g each)
1 tsp chili powder
1/4 cup soaked cashews
Directions
1. In a large bowl add all the ingredients and very gently stir to combine.
2. You can serve this immediately or place it in airtight containers and refrigerate it.
3. The avocado does pretty well in this salad thanks to the fresh lime juice…but you COULD add avocado immediately before serving if you’re planning to make ahead.
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This recipe is from The Mediocre Vegan Kitchen, the only vegan cooking show filled with brotherly banter, science-based vegan nutrition tips to help you meet your fitness goals, and the occasional pie to the face.