Sweet Potato and Quinoa Salad

This hearty salad can be a meal in and of itself, or as side.  I like it just a little warmer than room temperature.  It's also great tossed with raw spinach leaves.

Ingredients:

1 1/2 pounds of sweet potatoes, peeled and cut in to 1/2 inch chunks

1 sweet onion, cut into 1/2 inch chunks

4 tablespoons, olive oil, divided

1 teaspoon ground chili powder

1 teaspoon smoked paprika

1/2 teaspoon kosher salt

1 1/2 cups cooked quinoa

Zest and juice of 2 limes

2 teaspoons maple syrup, or honey

1 clove minced garlic

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

1 large bell pepper, cored and diced

3/4 cup fresh cilantro, chopped

Directions:

• Preheat oven to 400 degrees.
• Place onion and sweet potatoes on large baking sheet. Drizzle with 1 tablespoon oil
• Combine spices and sprinkle over onions and potatoes. Toss to coat
• Bake in a single layer, 20-25 minutes, tossing halfway through.
• Remove from oven and set aside.
• In small container with a lid, combine 3 tablespoons oil, lime juice, zest, maple syrup and garlic.  Shake to combine
• In a large mixing bowl, combine cooked quinoa, black beans, bell pepper, cilantro, potatoes and onions.
• Pour dressing over and toss to combine.
• Best slightly warm, or at room temperature.

Yields: 6-8 servings