Roasted Sweet Potato & Black Bean Salad

Preparation 10 min Cook Time 00:00


  • 3 tablespoons Creamy Vegan Avocado Dressing
  • 1/3 cup roasted sweet potato cubes*
  • 1/4 cup seasoned black beans (I just heat them in a pan and stir with cumin, garlic, salt and black pepper)
  • 1/4 cup purple cabbage
  • 1/3 cup cooked quinoa
  • 2 cups mixed salad greens, washed, torn and dried


  1. Layer the ingredients in a mason jar once cooled and place in fridge as follows from bottom to top:
  2. Dressing
  3. Purple Cabbage
  4. Black Beans
  5. Quinoa
  6. Sweet Potato Cubes
  7. Mixed Salad Greens Last.
  8. If you want to reheat some of the layers, simple separate them in a plate and reheat separately.
  9. Enjoy!


Recipe Notes

To roast sweet potato, preheat oven to 425 degrees F. Wash, dry and cube the sweet potato. Rub with a little olive oil, salt, black pepper and garlic powder. Place on foil or a silicone mat on a cookie sheet and bake for 20 to 30 minutes. You won't need all of it for the recipe so you can use it as a side dish to your other meals.

© 2017 Jessica In The Kitchen. All rights reserved.