Ingredients:

  • 2 large sweet potatoes (approx. 800g), peeled and diced into 1/2-inch cubes
  • 2 tbsp olive oil
  • 1 tsp chipotle powder
  • 0.5 tsp smoked paprika
  • 0.5 tsp sea salt
  • 1 can (15 oz) black beans, rinsed and dried
  • 1 cup cooked quinoa
  • 1 medium red bell pepper, finely diced
  • 0.25 cup red onion, finely minced
  • 0.5 cup fresh cilantro, roughly chopped
  • 1 large avocado, diced
  • 3 tbsp fresh lime juice
  • 3 tbsp extra virgin olive oil
  • 1 tsp agave or honey
  • 1 clove garlic, grated
  • 0.5 tsp ground cumin

Instructions:

  1. Preheat your oven to 400°F (200°C).
  2. Toss the cubed sweet potatoes with 2 tablespoons of olive oil, chipotle powder, smoked paprika, and sea salt directly on the pan or in a bowl.
  3. Roast the sweet potatoes for 20 minutes until the edges begin to caramelize.
  4. While roasting, prepare the dressing by whisking together lime juice, extra virgin olive oil, agave, grated garlic, and cumin in a small jar.
  5. In a large mixing bowl, combine the hot roasted potatoes, cooked quinoa, diced red bell pepper, red onion, and fresh cilantro.
  6. Fold in the diced avocado and pour the dressing over the salad. Toss gently to combine and allow the residual heat to meld the flavors.