Roasted Sweet Potato Black Bean Quinoa Salad

Healthy and filling quinoa salad with cumin roasted sweet potatoes and quick oil and lime vinaigrette. Perfect as a side dish or a healthy lunch!

1.5 lbs sweet potatoes
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon ground cumin
2 cups cooked quinoa
1 15 oz. can black beans rinsed and drained
1 15 oz. can whole kernel corn rinsed and drained

(I used frozen corn, that's all I had, then roasted it on a parchment lined cookie sheet in the oven for a few minutes to give it some flavor and color)

1 small red onion chopped
for the dressing:
4 tablespoons olive oil
3 tablespoons lime juice
1/4 teaspoon ground cumin
1/4 teaspoon kosher salt
1/4 teaspoon ground paprika
1/4 teaspoon black pepper or chili powder
1 teaspoon minced garlic (I roasted the garlic for a toned down garlicky flavor)
1/2 teaspoon Tajin seasoning optional
US Customary - Metric
Instructions

Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper.
Peel sweet potatoes. Slice into 1/2" thick disk and cut each into 4 or 6 pieces.
Drizzle olive oil over potatoes. Season with salt, pepper and cumin. Toss gently to coat.
Roast for 20 to 23 minutes. Remove from oven and cool.
In a large salad bowl, combine corn, black beans, chopped red onion, quinoa and potatoes.
In a small bowl or measuring cup, whisk together all the dressing ingredients. Pour over salad and gently toss.
Serve right away or cover with saran wrap and store in fridge for up to 4 days.
Recipe Notes
Tajin seasoning is optional but worth trying. You can also sprinkle it over each serving. It is a seasoning made with ground chile peppers, salt and dehydrated lime juice.

This recipe came from crunchycreamysweet.com