• Heather Martin

Roasted Sweet Potato, Black Bean & Quinoa Salad

Happy Sunday! I just got done making our mason jar salads for the work week! My toddler is napping, so I thought this would be the perfect time to share with you all the recipe to make this hearty salad. If you have been tired or bored of your lunches this Mason Jar salad it a great choice to mix things up. This is honestly the first time I have made a salad with sweet potatoes and I don’t know why I never thought of this before! Sweet potatoes have so many added benefits, which has been super important to me more than ever since I am pregnant. They are a great source of vitamins, which are high in Vitamin B6, C and D. Also, they are very helpful with regulating your blood sugar levels and help support a healthy immune system. For more information please check out this article on the benefits of sweet potatoes https://www.care2.com/greenliving/9-reasons-to-love-sweet-potatoes.html

Alright on to the recipe 🙂


Serves: 6 quart size Mason Jars


Ingredients: 2 sweet potatoes cubed 1 cup quinoa uncooked 2 cans low sodium black beans 2 cups shredded purple cabbage 3 cups mixed greens Avocado dressing (2 tbsp. per jar)


Prep: -Roast sweet potatoes by preheating the oven to 425 degrees. Cut sweet potatoes into cubes and place on baking sheet with olive oil, salt and pepper. I am a pretty plain Jane when it comes to seasoning, so please feel free to add additional seasoning to your liken. -Cook 1 cup quinoa on Stovetop -For the black beans, Rinse the black beans and place in saucepan. Over medium heat on the stovetop heat up black beans and sprinkle with olive oil, salt, black pepper, cumin, and garlic. Heat for only a minute or two. You’re not trying to cook the beans but to just add some flavor onto them. Layer jar with dressing first, cabbage, black beans, quinoa, sweet potatoes, and top with lettuce. Enjoy!

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