Ingredients:

  • 500g sweet potatoes, peeled and cubed into 1/2-inch pieces
  • 1 tbsp extra virgin olive oil
  • 0.5 tsp smoked paprika
  • 0.5 tsp ground cumin
  • 170g white or tri-color quinoa, rinsed
  • 350ml vegetable broth or water
  • 425g canned black beans, rinsed and drained
  • 150g sweet corn
  • 0.5 medium red onion, finely diced
  • 15g fresh cilantro, chopped
  • 1 large avocado, diced
  • 60ml fresh lime juice
  • 1 tsp lime zest
  • 45ml extra virgin olive oil
  • 1 clove garlic, minced
  • 5ml maple syrup
  • 0.5 tsp sea salt
  • 0.25 tsp cracked black pepper

Instructions:

  1. Preheat oven to 200°C. Toss cubed sweet potatoes with 1 tablespoon olive oil, smoked paprika, cumin, salt, and pepper on a large baking sheet.
  2. Spread potatoes in a single layer and roast for 20 minutes, flipping halfway through, until edges are caramelized and mahogany-brown.
  3. While potatoes roast, combine rinsed quinoa and vegetable broth in a saucepan. Bring to a boil, then reduce to low heat, cover, and simmer for 15 minutes.
  4. Remove quinoa from heat and let sit, covered, for 5 minutes to steam-dry. Fluff with a fork.
  5. In a small jar, whisk together 45ml olive oil, lime juice, lime zest, minced garlic, and maple syrup until emulsified.
  6. In a large mixing bowl, combine the cooked quinoa, roasted sweet potatoes, black beans, corn, red onion, and cilantro.
  7. Pour the dressing over the salad and toss to coat. Gently fold in the diced avocado just before serving.