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Salad with roasted sweet potatoes, spinach and feta in a white bowl.

Spinach Feta Salad with Roasted Sweet Potatoes and Whipped Avocado Dressing

This Spinach Feta Salad with Roasted Sweet Potatoes and Whipped Avocado Dressing is the perfect way to have a filling, gluten-free and healthy meal when you don't really feel like cooking. Packed with so many healthy and simple ingredients, this salad is perfect for supper or lunches on-the-go!
5 from 3 votes
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Course: Main Course, Salad
Cuisine: American
Keyword: power bowl
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4

Ingredients

Roasted Sweet Potatoes

  • 2 medium sweet potatoes, diced
  • 1 tablespoon olive oil
  • 1 teaspoon coriander
  • ½ teaspoon cumin
  • Kosher salt

Salad Ingredients

  • 2 cups black beans, rinsed and drained 2 cups / 540 ml can
  • 1 cup feta cheese, crumbled about 160 grams
  • 4 cups spinach, roughly chopped
  • 1 cucumber, diced
  • 1 cup cherry tomatoes, halved

Whipped Avocado Cilantro Dressing

  • 1 avocado
  • 1 cup cilantro
  • 2 tablespoon Greek yogurt, 2%
  • 1 lemon for juice
  • ½ teaspoon Kosher salt

Instructions

  • Pre-heat oven to 425F. Place the diced sweet potatoes on a large sheet pan, lined with parchment paper.
  • Drizzle with olive oil over the sweet potatoes. Sprinkle with the cumin and coriander. Add the Kosher salt to taste all over.
  • Roast the sweet potatoes in the oven for about 25 minutes, turning half-way.
  • While the sweet potatoes roast, add the drained and rinsed black beans to a large bowl with the chopped spinach and crumbled feta cheese. Toss to combine and set aside.
  • Make the avocado dressing: blend all ingredients in a blender or food processor until emulsified. If too thick, you can thin out with a little water or olive oil.
  • Once sweet potatoes are cooked through, remove from the oven and make up the bowls: add the spinach, feta and black bean mixture to serving bowls. Top with the sweet potatoes, diced cucumber and halved cherry tomatoes.
  • Add some of the avocado dressing on top and some fresh ground pepper. Dig in!

Notes

Leftovers of this salad are good for up to 3 days in the fridge. Store the avocado dressing separate from the salad ingredients. 
Makes great lunches for a few days of the week.
You can roast the sweet potatoes and make the avocado dressing up to 2 days in advance.
Store the avocado dressing in the fridge and same with the roasted sweet potatoes.