Ingredients:

  • 1 lb sweet potatoes, cubed into 1/2 inch pieces
  • 2 tbsp extra virgin olive oil
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 1 cup uncooked quinoa, rinsed
  • 2 cups water
  • 15 oz can black beans, drained and rinsed
  • 1 cup frozen corn, thawed
  • 1/2 cup red onion, finely diced
  • 1/2 cup fresh cilantro, chopped
  • 3 tbsp extra virgin olive oil
  • 1/4 cup fresh lime juice
  • 1 tbsp maple syrup
  • 1 clove garlic, minced
  • 1/4 tsp cumin

Instructions:

  1. Preheat oven to 400°F (200°C).
  2. Toss cubed sweet potatoes on a baking sheet with 2 tablespoons of olive oil, smoked paprika, garlic powder, salt, and pepper. Spread in a single layer.
  3. Roast sweet potatoes for 20–25 minutes, flipping halfway through, until edges are mahogany-colored and centers are tender.
  4. Combine rinsed quinoa and water in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
  5. Remove quinoa from heat and let sit, covered, for 5 minutes. Fluff with a fork and allow to cool slightly.
  6. In a small jar, combine 3 tablespoons of olive oil, lime juice, maple syrup, minced garlic, and cumin. Shake vigorously until emulsified.
  7. In a large mixing bowl, combine the roasted sweet potatoes, cooked quinoa, black beans, corn, red onion, and chopped cilantro.
  8. Pour the lime vinaigrette over the salad and toss gently to combine.