3-4small / medium sweet potatoes peeled, cut into 1/2-inch chunks
1large red onion cut into 1/2-inch chunks
4tablespoonsextra virgin olive oil divided
2teaspoonsground chili powder
1teaspoonsmoked paprika
1/2teaspoonkosher salt
1 1/2cupscooked quinoa from 1/2 cup dry
Zest and juice of 2-3 limes
2teaspoonspure maple syrup
1clovegarlic minced
1can black beans15 ounces, rinsed and drained
1large red pepper cored and diced
3/4cupfreshly chopped cilantro
Instructions
Preheat oven to 400 F. Line baking sheet with parchment paper. Place the sweet potatoes and red onion in a bowl with 1 tablespoon olive oil, chili powder, smoked paprika, and salt. Toss to coat and spread in a single layer. Bake until the potatoes are just tender, about 25 minutes, turning halfway through. Remove from the oven and set aside.
While the potatoes bake, cook the quinoa according to package directions. In a small bowl whisk together the remaining 3 tablespoons extra virgin olive oil, lime juice and zest, maple syrup, and garlic (or shake the ingredients together in a mason jar with a tight-fitting lid).
In a large mixing bowl, combine the cooked quinoa, black beans, bell pepper, cilantro, and roasted sweet potatoes and onions. Pour the dressing over the top, then toss to combine. Enjoy warm or at room temperature.
Notes
Store leftovers in the refrigerator for up to five days. If making for a party, you can make and assemble up to 1 day in advance—the recipe tastes its best either day or day after it is made.
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