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Ingredients
- 1 1/4 pounds sweet potatoes (scrubbed and peeled (about 3 small/medium), cut into 1/2-inch chunks 4 tablespoons extra virgin olive oil)
- Divided 2 teaspoons ground chili powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon kosher salt
- 1 1/2 cups cooked quinoa
- Zest and juice of 2 limes
- About 3 tablespoons of lime juice
- 2 teaspoons honey
- 1 clove garlic (minced)
- 1 can (15 ounces) black beans (rinsed and drained)
- 1 large bell pepper (Diced)
- 3/4 cup freshly chopped cilantro
Instructions
1. Preheat the oven to 400 degrees F. Place the cubed sweet potatoes on a baking sheet. Drizzle with 1 tablespoon olive oil, then sprinkle with the chili powder, smoked paprika, and salt. Toss to coat and spread into a single layer. Bake until the potatoes are just tender, about 25 minutes, turning halfway through. Remove from the oven and set aside. 2. While the potatoes bake, cook the quinoa. In a small bowl, whisk together the remaining 3 tablespoons extra virgin olive oil, lime juice and zest, honey, and garlic. 3. In a large mixing bowl, combine the cooked quinoa, black beans, bell pepper, cilantro, and roasted sweet potatoes. Pour the dressing over the top, then toss to combine. Enjoy warm or at room temperature
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