Ingredients

The following ingredients have 2 Servings
  • 2 sweet potatoes (around 1.5 cups cubes of sweet potatoes,)
  • 1 teaspoon olive oil
  • salt (to taste)
  • pepper (to taste)
  • 1/2 cup cooked black beans (I used canned black beans)
  • 1 cup cooked quinoa
  • 1 small red onion (thinly sliced)
  • 2 tablespoons dried cranberries
  • 10 walnuts (roughly chopped)
  • baby spinach (handful)
  • 1 tablespoons olive oil
  • 1 teaspoon rice vinegar
  • 2 teaspoons maple syrup
  • juice of 1 lime
  • salt (to taste)
  • pepper (to taste)

Instruction

  • Preheat oven to 425 F degrees. Toss sweet potato cubes with 1 teaspoon oil, salt and pepper.
  • Transfer to a baking sheet and roast at 425 F degrees for 15 minutes or till sweet potatoes are fork tender. Remove from oven and transfer to a large bowl.
  • Add black beans, cooked quinoa, sliced onion, baby spinach, walnuts and dried cranberries. Mix everything together. Set aside.
  • In a bowl or jar, whisk together all the dressing ingredients - olive oil, rice vinegar, maple syrup, lime juice, salt and pepper.
  • Pour dressing over salad and toss to combine.
  • Chill the salad before serving.