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Quinoa, Sweet Potato, and Black Bean Salad
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Description
A spicy salad with chipotle-lime vinaigrette!
Ingredients
- 1 whole Medium Sweet Potato, Diced
- 1-½ Tablespoon Olive Oil
- 1 cup Water
- ½ cups Quinoa (dry)
- 1 cup Canned Black Beans, Rinsed
- ½ whole Avocado, diced
- ¼ teaspoons Salt
- ¼ teaspoons Pepper
- FOR THE DRESSING:
- 2 Tablespoons Lime Juice
- 2 Tablespoons Olive Oil
- 1 whole Chipotle In Adobo, Minced
- 1 Tablespoon Liquid Honey
- 1 teaspoon Lime Zest
- ¼ teaspoons Salt
Preparation
Preheat the oven to 425°F. Dice the sweet potato and drizzle with olive oil. Roast sweet potatoes on a baking sheet (I put parchment paper down) at 425°F for 25 to 30 minutes.
Add the water and quinoa to a small pot. Bring the water to a boil. Once the water has started to boil, turn the heat to low and cover the pot with a lid. Cook for 15 minutes. Remove the lid and fluff the quinoa with a fork.
Whisk the dressing ingredients (lime juice, olive oil, chipotle, honey, zest and salt) together and let the dressing sit for a few minutes before adding it to the salad.
Mix the sweet potato, quinoa, black beans (rinsed), and diced avocado in a bowl. Add the chipotle-lime vinaigrette and toss well. Season to taste with salt and pepper.
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