Black Bean Quinoa Salad




INGREDIENTS
· 1 large sweet potato 

· 1/2 tsp chilli powder 

· salt and pepper to taste 

· 1/2 cup quinoa

· 3/4 cup water 

· 1 cup black beans

· 1 cup frozen corn, steamed (fresh or canned work too) 

· 1 cup chopped tomato 

· 1 small jalapeño pepper (diced or sliced) 

· 2-4 TBSP diced red onion 

· 1/2 lime, juiced 

· fresh cilantro to taste 

CILANTRO AVOCADO DRESSING 

· 1/2 avocado 

· 1/4 cup plain greek yogurt (or your favorite vegan variety!) 

· 1 cup chopped cilantro 

· 1/2 cup water (adjust as needed) 

· juice of 1 lime 

· 1/2 tsp sea salt 

· 1/4 tsp garlic powder

Instructions
· Peel and dice your sweet potato into 1/2-inch cubes. 

· Heat a large skillet over medium-high heat and add your oil or butter to the pan. Once hot, sauté sweet potato cubes until golden and tender, stirring every few minutes for even browning, approx. 15-20 minutes. Season with chili powder, salt and pepper, to taste. 

· While the sweet potatoes cook you'll be able to whip up the rest of the dish! 

· Rinse and drain your quinoa using a mesh strainer or sieve. Bring a small pot to medium heat and lightly toast the quinoa to remove any excess water. Stir as it toasts for just a few minutes. This step is optional but really adds to the nuttiness and fluff factor of the quinoa! Next add your water, set burner to high, and bring to a boil. Once boiling, reduce heat to low and simmer, covered with the lid slightly ajar, for 12-13 minutes or until quinoa is fluffy and the liquid has been absorbed. 

· While the quinoa cooks, chop, slice and prep the remaining ingredients. 

· Combine beans, corn, tomato, jalapeño, and red onion with juice of 1/2 a lime and fresh chopped cilantro. 

· Use a blender, food processor, or immersion blender to blend dressing ingredients until creamy and smooth. 

· Once your quinoa is ready, fluff with a fork and allow to cool then combine with your veggies. Top with as much dressing as your heart desires and dig in! 

· Feel free to add extra of any of the veggies/grains your heart desires - anything goes with this easy peasy recipe! Can be served chilled or warm - Warm is my favorite but we love it both ways!


RECIPE NOTES
· For a thicker dressing, feel free to add the other half of the avocado. 

· If you plan on skipping the sweet potatoes, add the spices to the quinoa and your good to go! 

· Cook time determined by cooking both the sweet potatoes and quinoa at the same time <-- total time saver! You can also roast eat potatoes if preferred - SO GOOD! 

· Dairy-free or vegan? you could easily use the other half of avocado to replace the greek yogurt in the sauce!

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