What you need:
- 3 medium sweet potatoes, peeled, washed & cut into ½ inch cubes
- 1 can black beans, drained & rinsed
- 1 cup quinoa (I highly recommend buying pre-rinsed)
- 2 cups vegetable broth
- 2 limes juiced
- 1/2 tsp liquid smoke
- 1 tsp cumin
- 1 tsp Chipotle Tabasco
- 1 tsp agave nectar
- Salt and pepper to taste
- 2 tsp olive oil
- cooking spray
Preheat oven to 420 degrees
Spray cookie sheets and spread cubed sweet potatoes on them and spray potatoes with cooking spray, and sprinkle with salt and pepper. Roast for 25-35 minutes, stirring every 10 minutes, until potatoes are soft in center.
While potatoes are roasting, prepare quinoa according to package directions substituting water with vegetable broth. Set aside.
To make the vinaigrette, combine lime juice, liquid smoke, cumin, chipotle, salt (to taste), and agave nectar, whisking until well integrated. While whisking, slowly drizzle olive oil into bowl until fully integrated. Taste & make adjustments as necessary.
In large bowl, stir together the black beans, roasted sweet potatoes, and quinoa. Pour vinaigrette over ingredients and toss until well coated (you might need more if you like a bit more flavor).