Roasted Sweet Potato, Black Bean, and Spinach Salad with Honey-Lime Dressing

For more healthy recipes by Aviva Goldfarb, visit her site at The Six O’Clock Scramble.

Roasted Sweet Potato, Black Bean, and Spinach Salad with Honey-Lime Dressing
Prep time
Cook time
Total time
This is such a pretty salad that would be great to bring to a gathering. You can cook the quinoa and make the dressing while the potatoes are roasting, then throw it all together and serve it immediately or refrigerate it for up to 3 days. This vegetarian gluten free salad has a wonderful sweetness. You might also like it topped with a little sour cream or plain yogurt.
Recipe type: Salad
Cuisine: Vegetarian Gluten-free
Serves: 6
  • 2 sweet potatoes, about 10 oz. each, peeled and cut into ¼-inch pieces
  • 2 Tbsp. extra virgin olive oil
  • 1 tsp. smoked paprika
  • ¾ cup quinoa
  • ½ tsp. salt
  • 1 lime, juice only, about ¼ cup
  • 1 Tbsp. honey
  • ⅛ tsp. ground cinnamon
  • 15 oz. black beans, drained and rinsed, or use 1¼ cups cooked
  • 4 oz. fresh spinach or other mild greens, coarsely chopped
  • 2 Tbsp. chives of scallions, finely chopped
  1. Preheat the oven to 375 degrees.
  2. Spray a rimmed baking sheet with nonstick cooking spray.
  3. In a large serving bowl, toss the sweet potatoes with 1 Tbsp. oil and the paprika.
  4. Spread them evenly on the baking sheet and bake them for 15 – 20 minutes, tossing once, until they are fork tender. (Reserve the bowl to serve the salad.)
  5. Meanwhile, cook the quinoa according to the package directions, adding ¼ tsp. salt to the water.
  6. In a large measuring cup, whisk together the lime juice, honey, 1 Tbsp. oil, ¼ tsp. salt, and the cinnamon.
  7. In the bowl you used to toss the potatoes, combine the potatoes, quinoa, spinach, beans, chives and the dressing.
  8. Allow to cool for 10 minutes, if time allows, and serve, or refrigerate it for up to 3 days.
Scramble Flavor Booster: For a tangier salad, add 1 Tbsp. apple cider vinegar and reduce the honey to 1 – 2 tsp. For a spicier flavor, add ¼ – ½ tsp. cayenne pepper or chipotle chili powder.

This recipe is republished here with permission from the author. The original recipe may be found here.
Nutrition Information
Serving size: 1½ cup Calories: 242 Fat: 6.5g Saturated fat: 0.5g Carbohydrates: 38g Sugar: 6g Sodium: 232.5mg Fiber: 6.5g Protein: 8.5g Cholesterol: 0mg

(14 Articles)

Aviva Goldfarb is a family dinner expert and founder of The Six O’Clock Scramble, an online dinner planning solution for busy parents, a Today Show contributor, author of the acclaimed Six O’Clock Scramble cookbooks, and frequently appears in media such as The Katie Show, The Washington Post, O Magazine, Real Simple, Working Mother, Prevention and more.


Aviva is currently working on a meal planning cookbook for people with diabetes and pre-diabetes to be published by the American Diabetes Association.


Aviva treasures dinner time with her family but was fed up with the stress of having so little time to decide what to make and cook healthy meals that everyone would like. So she created an online family dinner planner for busy parents like her that takes the Scramble out of 6:00 with a weekly dinner plan and grocery list delivered right to their email inbox or phone.

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