Ingredients

• 1 ½ cups dry quinoa (any color) – rinsed
• 2 large sweet potatoes (≈ 500 g), peeled and cut into ½‑inch cubes
• 1 ½ cups cooked black beans (≈ 260 g, drained & rinsed)
• ½ cup red onion, finely diced
• ¼ cup fresh cilantro, roughly chopped (or parsley)
• Juice of 2 limes (≈ 3 Tbsp)
• 3 Tbsp extra‑virgin olive oil, divided
• 1 tsp ground cumin
• ½ tsp smoked paprika
• ½ tsp chili powder (optional)
• 1 Tbsp agave nectar or honey (optional)
• Salt and freshly ground black pepper, to taste
• Optional: ¼ cup toasted pumpkin seeds (pepitas) or ¼ cup crumbled feta/cotija

Instructions

1. Pre‑heat oven to 425 °F (220 °C).
2. Roast sweet potatoes: Toss the cubed sweet potatoes with 1 Tbsp olive oil, a pinch of salt, and ½ tsp smoked paprika. Spread on a rimmed baking sheet and roast 20‑25 min, turning once, until golden and fork‑tender. Set aside to cool slightly.
3. Cook quinoa: In a medium saucepan combine rinsed quinoa with 3 cups water (or low‑sodium broth). Bring to a boil, reduce to a simmer, cover, and cook 15 min until liquid is absorbed. Remove from heat, let sit 5 min, then fluff with a fork. Transfer to a large mixing bowl.
4. Make dressing: Whisk together lime juice, remaining 2 Tbsp olive oil, cumin, chili powder (if using), agave/honey, and a pinch of salt & pepper. Adjust seasoning to taste.
5. Combine salad: Add roasted sweet potatoes, black beans, red onion, and cilantro to the bowl with quinoa. Pour the dressing over everything and toss gently until evenly coated.
6. Finish: Season with additional salt, pepper, or lime juice if needed. If using, fold in toasted pumpkin seeds or sprinkle feta on top just before serving.
7. Serve: The salad can be served warm, at room temperature, or chilled. Transfer to a serving platter or keep in a covered container for a pot‑luck.

Macros

Whole Dish

Per Serving (≈ ½ cup, 8 servings)

~265 kcal, 7 g protein, 5 g fat, 39 g carbs, 6 g fiber, 4 g sugar