Chili Roasted Sweet Potato + Black Bean Quinoa Salad

• Vegetarian
• Gluten free

• Produce

  • 1 Avocado
  • 1 (15 oz can Black beans
  • 1/2 cup Cilantro
  • 1 Lettuce/greens to serve
  • 3 Lime, Juice of
  • 1 Sweet potato, large

• Condiments

  • 1 batch Cilantro-avocado dressing

• Pasta & Grains

  • 3 cups Quinoa, cooked

• Baking & Spices

  • 1/4 tsp Cayenne
  • 3 tsp Chili powder
  • 2 Salt + pepper

• Oils & Vinegars

  • 1 tbsp Coconut oil

• Nuts & Seeds

  • 1/2 cup Cashews

• Liquids

  • 1/2 cup Water

Found on simplyquinoa.com

Ingredients

• 1 large sweet potato
• 1 (15 oz) can black beans
• 3 cups cooked quinoa (made from 1 cup dry)
• 1 tablespoon coconut oil
• 2 teaspoons chili powder
• Juice of 1 lime
• Salt + pepper
• Lettuce/greens to serve
• 1 batch Cilantro-Avocado Dressing
• 1 avocado
• ½ cup cashews
• ½ cup cilantro
• ½ - ¾ cup water
• Juice of 2 limes
• 1 teaspoon chili powder
• ¼ - ½ teaspoon cayenne (optional)
• Salt + pepper to taste

Directions

• Preheat the oven to 425 degrees F.
• Peel and chop the sweet potato in small, bite-sized pieces. Melt the coconut oil and drizzle it over the sweet potatoes. Toss to coat. Add in chili powder and sprinkle with salt and pepper, tossing to combine.
• Roast sweet potatoes for 20 - 25 minutes until tender, stirring half way through so as not to burn them.
• While sweet potatoes are cooking, rinse and drain the black beans. Add them to a large bowl along with quinoa. Set aside.
• Add all dressing ingredients to a blender (starting with less water and adding more as needed). Blend on high until smooth and creamy. Add enough water to make it drizzable.
• Once sweet potatoes are done roasting, let them cool for 5 minutes. Add to the bowl with black beans and quinoa. Squeeze lime juice over the top and stir to combine.
• Arrange lettuce in 4 bowls Top with sweet potato-black bean mixture and drizzle with dressing. Enjoy as is or toss everything together in the bowls (I did this and it was yum!).