What’s your favorite fall vegetable? Mine is sweet potato because it’s so versatile and it screams fall. This salad takes sweet potato and combines it with black beans, and green peppers and quinoa to create a delicious smoky and tangy combination. The two show stopping ingredients are chipotle and lime. The most used spice in my kitchen is probably chipotle. I put that stuff on everything, I’m not lying. It goes in soup, roasted vegetables, chili, seafood, and of course salsa. It adds the perfect amount of spice and flavor to everything. This salad is perfect for lunch or dinner. It’s also a lighter alternative to the many heavy meals during the cold months. I hope you love it as much as I do!
For the roasted potatoes and onion:
2 sweet potatoes chopped into cubes
1 onion chopped coarsely
1 tablespoon olive oil
¼ teaspoon chipotle powder
Salt and pepper
For the salad:
½ cup dry quinoa or a healthy grain mix
1 green bell pepper chopped
1 cup canned seasoned black beans drained not rinsed
2 tablespoons olive oil
1 teaspoon chili powder
1 teaspoon chipotle powder
½ teaspoon onion powder
½ teaspoon cumin
1 lime juiced to taste
Preheat the oven to 350
Toss the onion and potatoes together with the olive oil then place on a baking sheet, season with the chipotle powder, salt and pepper. Bake until potatoes are soft, you should be able to poke them with a fork.
Cook the quinoa or grain mix according to the instructions. When that’s done place a quinoa in a bowl along with the potatoes, onions, bell peppers and olive oil. Stir around until evenly coated. In another small bowl mix together all the dry spices then pour them over the salad. Top with cilantro and freshly squeezed lime juice.