Quinoa, Sweet Potato, And Black Bean Salad

• 1 whole Medium Sweet Potato, Diced
• 1-1/2 Tablespoon Olive Oil
• 1 cup Water
• 1/2 cups Quinoa (dry)
• 1 cup Canned Black Beans, Rinsed
• 1/2 whole Avocado, diced
• 1/4 teaspoons Salt
• 1/4 teaspoons Pepper
• FOR THE DRESSING:
• 2 Tablespoons Lime Juice
• 2 Tablespoons Olive Oil
• 1 whole Chipotle In Adobo, Minced
• 1 Tablespoon Liquid Honey
• 1 teaspoon Lime Zest
• 1/4 teaspoons Salt

1. Preheat the oven to 425u0b0F. Dice the sweet potato and drizzle with olive oil. Roast sweet potatoes on a baking sheet (I put parchment paper down) at 425u0b0F for 25 to 30 minutes.
2. Add the water and quinoa to a small pot. Bring the water to a boil. Once the water has started to boil, turn the heat to low and cover the pot with a lid. Cook for 15 minutes. Remove the lid and fluff the quinoa with a fork.
3. Whisk the dressing ingredients (lime juice, olive oil, chipotle, honey, zest and salt) together and let the dressing sit for a few minutes before adding it to the salad.
4. Mix the sweet potato, quinoa, black beans (rinsed), and diced avocado in a bowl. Add the chipotle-lime vinaigrette and toss well. Season to taste with salt and pepper.

sweet potato, olive oil, water, quinoa, black beans, avocado, ubc, ubc, dressing, lime juice, olive oil, in, liquid honey, lime zest, ubc

Taken from tastykitchen.com/recipes/salads/quinoa-sweet-potato-and-black-bean-salad/ (may not work)