Harvest Yam Salad

Prep Time

45 minutes

Prep Notes

This deliciously healthy salad is high in protein thanks to the ancient superfood quinoa; a hardy vegetarian dish that my 4 year old friend Sierra named " The best salad I ever had in my life!" From the mouth of babes...


10-12 servings


  • 3 tablespoon coconut oil, melted
  • 1 1/2 pounds sweet potatoes, peeled and cut into 3/4-inch cubes
  • Sea salt
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cinnamon
  • 1 1/2 cup quinoa
  • 1 1/2 cup cooked black beans (equal to 1 can)
  • Freshly ground pepper
  • 2 teaspoons cumin
  • 1/4 cup freshly squeezed lemon juice
  • 1/3 cup extra-virgin olive oil
  • 3 tablespoons honey
  • 2 large Fuji apples, cut into 1/2-inch dice
  • 2 avocados, thinly sliced
  • 8 packed cups baby greens, such as arugula or kale (7 ounces)


    1. Preheat the oven to 400°. On a baking sheet, toss sweet potatoes with 3 tablespoon of the olive oil and season with salt, smoked paprika and cinnamon. Roast for about 25 minutes, stirring once, until golden and softened. Let cool.
    2. Simultaneously in a large saucepan, heat 1 tablespoon of the olive oil. Add the quinoa and toast over moderate heat, stirring, for 2 minutes. Add 3 cups of water, season with 1 teaspoon cumin, salt and bring to a boil. Cover and simmer the quinoa for 15 minutes. Remove from the heat and let stand for 10 minutes. Fluff the quinoa, spread it out on a baking sheet and refrigerate until it is chilled, about 20 minutes.
    3. In a large bowl, whisk the remaining 4 tablespoons of olive oil with lemon juice and honey ; season with remaining cumin,salt,pepper. Add the quinoa, black beans and greens ; toss well. Garnish with sweet potato, apple and avocado. Serve right away.


Original recipe by Afi Healthy Happy