Ingredients:

  • 1.5 lb sweet potatoes, peeled and cubed
  • 2 tbsp olive oil
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1 cup uncooked quinoa, rinsed thoroughly
  • 2 cups vegetable broth
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup frozen corn, thawed
  • 1/4 cup red onion, finely diced
  • 1/4 cup fresh cilantro, chopped
  • 3 tbsp extra virgin olive oil
  • 2 tbsp fresh lime juice
  • 1 tbsp maple syrup
  • 1 tsp ground cumin
  • 1/4 tsp black pepper

Instructions:

  1. Preheat oven to 400°F (200°C). Toss cubed sweet potatoes with olive oil, smoked paprika, garlic powder, and salt on a baking sheet. Spread in a single layer and bake for 20–25 minutes, flipping halfway through, until edges are mahogany-colored.
  2. Combine rinsed quinoa and vegetable broth in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let sit, covered, for 5 minutes before fluffing with a fork.
  3. In a large mixing bowl, combine the cooked quinoa, roasted sweet potatoes, black beans, corn, and red onion.
  4. Whisk together olive oil, lime juice, maple syrup, cumin, and black pepper. Pour the dressing over the mixture and toss gently.
  5. Fold in the fresh chopped cilantro and serve.