Inca Salad

Vibrant, wholesome, and packed with superfoods, this Inca Salad is a colorful celebration of flavor and nutrition. Featuring nutty quinoa, roasted cumin-spiced sweet potatoes, protein-rich black beans, and juicy cherry tomatoes, this salad is a delicious fusion of earthy and zesty flavors. Tossed in a tangy lime-honey dressing and finished with creamy avocado slices and crunchy pepitas, it’s both satisfying and incredibly refreshing. Perfect for meal prep or as a stunning side dish, this gluten-free and vegetarian-friendly recipe comes together in just 35 minutes, making it an ideal choice for busy weeknights or weekend gatherings.

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 cup quinoa
• 2 cups water
• 1 medium-sized, diced sweet potato
• 2 tablespoons olive oil
• 0.5 teaspoons ground cumin
• 1 teaspoon salt
• 1 cup (cooked or canned, rinsed and drained) black beans
• 1 cup, halved cherry tomatoes
• 0.25 cup, diced red onion
• 0.5 cup, chopped cilantro
• 3 tablespoons lime juice
• 1 teaspoon honey
• 1 large, sliced avocado
• 0.25 cup pepitas (pumpkin seeds)

Directions

Step 1

Rinse the quinoa thoroughly under cold water using a fine-mesh strainer.

Step 2

In a small pot, combine the quinoa and water. Bring to a boil, then reduce the heat to low, cover, and simmer for about 12-15 minutes, or until all the water is absorbed. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork and let it cool to room temperature.

Step 3

While the quinoa cooks, preheat the oven to 400°F (200°C). Toss the diced sweet potato with 1 tablespoon of olive oil, ground cumin, and 1/2 teaspoon of salt. Spread the sweet potato evenly on a baking sheet and roast for 15 minutes, or until tender and slightly caramelized. Remove from the oven and let cool.

Step 4

In a large bowl, combine the cooled quinoa, roasted sweet potato, black beans, cherry tomatoes, red onion, and chopped cilantro.

Step 5

In a small bowl, whisk together the lime juice, remaining tablespoon of olive oil, honey, and the remaining 1/2 teaspoon of salt. Pour the dressing over the salad and toss gently to coat.

Step 6

Top the salad with avocado slices and sprinkle with pepitas for added crunch.

Step 7

Serve immediately or refrigerate for up to 1 day to allow the flavors to meld. Enjoy this wholesome and flavorful Inca Salad!

Nutrition Facts

Serving size	1540.2 grams (1540.2g)

Amount per serving	% Daily Value*
Calories	1686

Total Fat 90.00g	115%
Saturated Fat 12.60g	63%
Polyunsaturated Fat 8.00g
Cholesterol 4mg	1%
Sodium 4411mg	192%
Total Carbohydrate 185.00g	67%
Dietary Fiber 30.80g	110%
Total Sugars 23.20g
Protein 48.90g	98%

Vitamin D 0IU	0%
Calcium 262mg	20%
Iron 13mg	74%
Potassium 2195mg	47%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 46.4%

Protein: 11.2%

Carbs: 42.4%