1 1/four pounds candy potatoes, scrubbed and peeled (approximately 3 small/medium), cut into half of-inch chunks
1 huge purple onion, reduce into half of-inch chunks
1 1/2 cups cooked quinoa (from half of cup dry)
Zest and juice of two limes (3 tablespoons lime juice overall)
2 teaspoons pure maple syrup (or alternative honey or mild agave nectar)
1 clove garlic, minced
1 (15 ounce) can reduced sodium black beans, rinsed and tired
1 huge bell pepper, cored and diced
four tablespoons greater virgin olive oil, divided
2 teaspoons floor chili powder
1 teaspoon smoked paprika
half of teaspoon kosher salt
three/four cup freshly chopped cilantro
Directions:
Preheat the oven to 400 levels F. Place the cubed sweet potatoes and pink onion on a huge baking sheet. Drizzle with 1 tablespoon olive oil, then sprinkle with the chili powder, smoked paprika, and salt. Toss to coat and spread into a single layer. Bake till the potatoes are simply soft, approximately 25 minutes, turning halfway through. Remove from the oven and set apart.
While the potatoes bake, prepare dinner the quinoa (if needed). In a small bowl or massive measuring cup, whisk collectively the closing 3 tablespoons greater virgin olive oil, lime juice and zest, maple syrup, and garlic (or shake the elements together in a mason jar with a decent-fitting lid).
In a large blending bowl, combine the cooked quinoa, black beans, bell pepper, cilantro, and roasted sweet potatoes and onions. Pour the dressing over the top, then toss to combine. Enjoy heat or at room temperature.
