Ingredients

The following ingredients have 4 Servings
  • 2 lbs sweet potatoes (peeled & diced)
  • ½ cup quinoa
  • 15 oz can black beans (drained & rinsed)
  • ½ cup red onion (diced)
  • ½ cup red bell pepper (diced)
  • 1 jalapeño (seeded and minced)
  • 2 cloves garlic (minced)
  • 2 avocados (peeled & seeded)
  • 1 tsp ground cumin
  • ½ tsp ground chipotle pepper (or chili powder)
  • 1 tbsp fresh cilantro
  • ¼ cup fresh lime juice
  • ¼ cup olive oil

Instruction

  • Add the diced sweet potatoes to a large pot of boiling water.
  • Cook for 10-15 minutes or until fork tender (but not so tender they’re falling apart).
  • Remove from the heat, drain and set aside to cool.
  • While the sweet potatoes are cooking, add the quinoa to a medium pot with 1 cup of water, bring to a boil, cover, reduce heat to low and cook for 15 minutes.
  • Remove the quinoa from the heat and let stand for 5 minutes.
  • Combine the black beans, red onion, red pepper, jalapeno and garlic in a large mixing bowl.
  • Once the sweet potatoes are cooled & the quinoa is cooked, add them to the beans and veggies.
  • Add the avocados, cumin, chipotle pepper, cilantro, lime juice and olive oil to a blender or food processor.
  • Blend until smooth and creamy.
  • Pour the dressing over the sweet potato salad and toss to combine.