Roasted Sweet Potato Quinoa Salad

Ingredients:

For the salad:

1 cup dry quinoa

2 cups water

1 15 oz can of black beans, rinsed and drained

1 large sweet potato

1 Tbsp coconut oil

2 tsp paprika

Sea salt and pepper, to taste

1 lime

For the dressing:

1 avocado, peeled and pitted

½ cup cashews

½ cup cilantro

½ - ¾ cup water

2 limes, juiced

Sea salt and pepper, to taste

Directions:

• Preheat the oven to 425°F.

• Rinse and drain the quinoa. Add the water and the quinoa to a pot and bring the water to a boil. Stir, cover, and reduce the heat to a simmer. Cook the quinoa until the water is gone and the quinoa is soft.

• Add the black beans to the quinoa. Set aside.

• Peel and chop the sweet potato into small cubes. Melt the coconut oil and drizzle it over the sweet potatoes. Toss to coat. Add the paprika and sprinkle on the sea salt and pepper, tossing to combine.

• Roast the sweet potatoes for 20-25 minutes or until they are tender, stirring halfway through so as not to burn them.

• While the sweet potatoes are cooking, add all the ingredients for the dressing to a blender (starting with less water and adding more as needed) and blend on high until smooth and creamy.

• Once the sweet potatoes are done, let them cool for 5 minutes and add them to the bowl with the black beans and quinoa. Squeeze the lime over the top and stir to combine. Top the salad with the dressing.