Ingredients:
1 and 1/2 lbs sweet potatoes
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon ground cumin
2 cups cooked quinoa
15 oz. can black beans, rinsed and drained
15 oz. can whole kernel corn, rinsed and drained
1 small red onion, chopped
For the dressing:
4 tablespoons olive oil
3 tablespoons lime juice
1/4 teaspoon ground cumin
1/4 teaspoon kosher salt
1/4 teaspoon ground paprika
1/4 teaspoon black pepper or chili powder
1 teaspoon minced garlic
1/2 teaspoon Tajin seasoning (optional)
Directions:
Preheat oven to 400℉. Line a large baking sheet with parchment paper.
Peel sweet potatoes. Slice into ½” thick disks and cut each into 4 or 6 pieces.
Drizzle olive oil over potatoes. Season with salt, pepper, and cumin. Toss gently to coat.
Roast for 20 to 23 minutes. Remove from oven and cool.
In a large salad bowl, combine corn, black beans, chopped red onion, quinoa, and potatoes.
In a small bowl or measuring cup, whisk together all the dressing ingredients. Pour over salad and gently
toss.
Serve right away or cover with saran wrap and store in the fridge for up to 4 days.
Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes | Kcal: 517 kcal | Servings: 5
servings