Black Bean Sweet Potato Salad with Zesty Lime Dressing

claire

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IMG_6050There were a plethora of black beans in my refrigerator I cooked up before I was heading to California. I made some black bean hummus and still had plenty beans left. I snagged some sweet potatoes and cut up the red peppers. I mixed in a little quinoa and made a zesty lime dressing for a delicious dinner. It was great for lunch the next day too!


Serves: 4-6

Hands-on time: 1 hour

Total Time: 3 hours (if cooking own beans)


Gluten free, vegan, vegetarian, dairy free, soy free


Ingredients

3 medium sweet potatoes, scrubbed and peeled, cut into ½-inch chunks

1 large red onion, diced

4 tablespoons extra virgin olive oil, divided

2 tsp ground chili powder

1 tsp smoked paprika

½ tsp salt

1 ½ cup cooked quinoa (from ½ cup dry)

Zest and juice of 2 limes (3 Tbsp lime juice)

2 tsp pure maple syrup (honey or agave works too)

1 clove garlic, minced

1 (15 ounce) canned black beans, rinsed and drained or cook dry black beans yourself!

1 large bell pepper, cored and diced

¾ cup freshly chopped cilantro (I used basil because I didn’t have any cilantro)


Directions

  1. Preheat the oven to 400 degrees F.
  2. Placed the cubed sweet potato and onion on a large baking sheet with a reusable baking pad or tin foil. Drizzle with 1 Tbsp olive oil, chili powder, smoked paprika and salt. Toss to coat and spread into a single layer.
  3. Bake for about 25 minutes, until potatoes are tender. Turn halfway through. Remove from oven and set aside.
  4. While the potatoes bake, cook the quinoa.
  5. Mix remaining 3 Tbsp olive oil, lime juice, zest, maple syrup and garlic in large mixing bowl.
  6. Add cooked quinoa, black beans, sweet potatoes, onions, bell pepper and cilantro to large bowl. Toss until coated.
  7. Enjoy!


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