1red or orange bell peppercored, seeded, and diced
1cupblack beansrinsed and drained
1cupthawed frozen corn
1/4cupminced red onion
1/4cupminced fresh cilantro
1avocadochopped
1/4cup+ 1/2 Tablespoon olive oil
juice of 1 lime
1teaspoonchili powder
1/4- 1/2teaspooncayenne
pinchof cumin
ground black pepperto taste
1/2sea salt + more to taste
Instructions
Preheat oven to 400°F.
Toss sweet potato chunks with 1/2 Tablespoon of olive oil, season to taste with salt and pepper, and arrange evenly on a baking sheet. Bake in the preheated oven until the sweet potatoes are tender, about 25-30 minutes. Allow sweet potato chunks to cool.
Meanwhile, cook the quinoa according to package instructions. Allow quinoa to cool.
In a large mixing bowl combine quinoa, roasted sweet potatoes, corn, bell pepper, black beans, red onion, cilantro and avocado. Add 1/4 cup olive oil, lime juice, chili powder, cayenne, cumin, black pepper and sea salt. Gently toss the salad to combine. Taste and adjust the seasoning, if necessary. Serve salad right away or chill in the fridge a few hours before serving. Add a sprinkle of queso fresco or feta cheese when serving, if desired.