The Pioneer Woman Tasty Kitchen
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Quinoa, Sweet Potato, and Black Bean Salad

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Level: Easy

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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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