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Chipotle Roast Sweet Potato and Black Bean Quinoa Salad with Creamy Avocado Dressing

  • 40minutes

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Source: www.closetcooking.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B3, B6, C, E, P
MineralsCopper, Natrium, Fluorine, Chromium, Silicon, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 large sweet potatoes, scrubbed, dried and cut into 1/2 inch cubes

  2. 1 tablespoon oil

  3. 1 tablespoon chipotle chili powder

  4. 1 tablespoon corn oil

  5. 1/2 cup onion, diced

  6. 1 clove garlic, chopped

  7. 1 tablespoon chipotle chili powder (or to taste)

  8. 1 teaspoon cumin seeds, toasted and ground

  9. 1 cup quinoa, well rinsed

  10. 1 1/2 cups water or broth

  11. 1 (15 ounce) can black beans, rinsed and drained

  12. 2 tablespoons lime juice (~1 lime)

  13. salt and pepper to taste

  14. 1/4 cup cilantro, chopped

  15. 1 cup avocado dressing

Instructions Jump to Ingredients ↑

  1. Toss the sweet potato in the oil, chili powder, cumin, salt and pepper, place on a baking sheet in a single layer and roast in a preheated 400F oven until tender, about 20-30 minutes.

  2. Meanwhile, heat the oil in a sauce pan over medium heat, add the onion and cook until tender, about 5-7 minutes.

  3. Add the garlic, chipotle chili powder and cumin and cook until fragrant, about a minute.

  4. Add the quinoa and water, bring to a boil reduce the heat and simmer until the quinoa is tender and the liquid has been absorbed, about 15-20 minutes.

  5. Mix the beans and sweet potato into the quinoa and season with lime juice salt and pepper to taste.

  6. Mix in the cilantro and enjoy optionally garnished with avocado, red onion, queso fresco and cilantro along with the avocado dressing.

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