Mexican Sweet Potato Quinoa Salad

As the weather starts to cool, the fall flavors are introduced with avengeance. Suddenly it’s pumpkin this and spiced that, baked goods everywhere and soups filling my Pinterest feed. As much as I love all of these things, this year I’m not quite ready to dive head first in to traditional autumn goods, and also my oven is broken so I couldn’t even if I wanted to. The mountain west poses an added challenge as September and October can intermittently still be quite warm. I’ve mentioned this before, but it usually inspires me to meal prep dishes that can be enjoyed either warm or chilled, such that I can tailor it according to the day’s weather.

Mexican Sweet Potato Quinoa Salad {{Baking Bytes}}

A couple of years ago I created an arugula sweet potato salad that I still love. It invites the coziness of cinnamon lightly sweetened with maple syrup to a healthier form, and is perfect for your Thanksgiving table. However, looking to spice things up a bit I decided to take that idea and give it a more south of the border twist.

Roasted sweet potatoes, bell peppers, and red onions are stirred in with a generous helping of black beans, corn, and quinoa. Vegan by nature, it can be dressed up with cheese or meat if you like. Goat cheese is my personal preference (shocking) since the creaminess blends so nicely with the smokey dressing.

Mexican Sweet Potato Quinoa Salad {{Baking Bytes}}

As always, this one is easy to tailor to your personal spice levels. Leave it as is for a relatively mild experience, or pile on the spices for some extra heat. The dressing is the easiest place to up the spices but if you know you’re a spice lover, add extra to the roasting process too.

This works great as an entree or a side dish, served atop fresh greens for some color and extra freshness. Add lots of greens for a more traditional salad, or use fewer for more of a Buddha bowl style meal. Either way, this is an easy recipe that’s great for meal prepping, serving a crowd, or taking to a potluck. Serve it chilled in the summer or warm in the winter and it’s sure to be a hit. For potluck option, I’d recommend tossing the quinoa mixture with the greens ahead of time since it will be easier for people to serve themselves.

Mexican Sweet Potato Quinoa Salad {{Baking Bytes}}

Have more leftovers than you want? Top a generous scoop with a fried or poached egg and a drizzle of dressing for a fun and healthy breakfast! The filling also works nicely for stuffed peppers, lettuce wraps, or burritos if you’re looking for ways to switch it up a little.

Mexican Sweet Potato Quinoa Salad

Serves 6

Ingredients

1 large sweet potato, scrubbed and diced
1 large bell pepper, diced
1/2 medium red onion, diced

1 Tbsp + 1/2 tsp ground chilis, divided (I used pasilla)
2 tsp cumin
1 tsp salt
1 tsp oregano
3/4 tsp paprika
1/4 tsp red pepper flakes, to taste

1 1/2 cups uncooked quinoa
3 cups water (or broth)

1 (15 oz) can black beans, rinsed and drained
1 1/2 cups frozen corn, thawed and drained
12 oz (or more) leafy greens

Spicy Smoked Balsamic Dressing (below)

Directions

  1. Preheat oven to 450 degrees Fahrenheit.
  2. In a large bowl, combine sweet potato, bell pepper, onion, 1 Tbsp chili powder, 1 1/2 tsp cumin, salt, oregano, 1/2 tsp paprika, and red pepper flakes. Stir until veggies are well coated.
  3. Spread evenly on a baking sheet and roast in preheated oven until sweet potatoes are fork tender, about 30 minutes.
  4. Meanwhile, in a medium saucepan combine quinoa, water, 1/2 tsp chili powder, 1/2 tsp cumin, and 1/4 tsp paprika. Cook quinoa as directed on your package.
  5. When veggies and quinoa are both cooked, return to your large bowl and gently stir in black beans and corn until evenly distributed.
  6. Either serve atop fresh greens or stir them in too.
  7. Serve hot or chilled, drizzled with dressing and topped with cheese, if desired.

Smoked Balsamic Dressing {{Baking Bytes}}

Smokey and spicy and just a little sweet, this dressing is excellent by itself to use for almost any salad, bowl, or wrap that you can dream up. The smoked balsamic vinegar from Olivelle is one of my favorites; already reminiscent of barbecue sauce, adding the garlic oil and some extra spices gives it a little kick. If you are looking for a little sweeter variety, a bit of maple syrup blends in nicely.

Spicy Smoked Balsamic Dressing

Makes about 1 cup

Ingredients

3 oz Olivelle caramelized garlic olive oil1
1 1/2 oz Olivelle smoked balsamic vinegar1
1 – 2 tsp ground chilis
1/2 tsp paprika (smoked or regular)
1 – 2 tsp maple syrup (optional)

Directions

  1. Combine all ingredients in a small jar. Whisk or shake vigorously to combine.
  2. Taste and adjust spices or sweetness as necessary.

Notes

I highly recommend Olivelle products and they have an online store if you don’t have a sister store nearby. However, if you must you can substitute regular extra virgin olive oil and 1-2 minced garlic cloves or 1/2 – 1 teaspoons garlic powder, and/or regular barrel aged balsamic vinegar and a teaspoon or two of barbecue sauce.

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