Ingredients
- Small sweet potatoes peeled and cut into ½ inch chunks 3
- Broccoli florets 1 ½ lb
- Large red onion cut into ½ inch chunks 1
- Extra virgin olive oil 4 tbsps
- Everyday Favourites chilli powder 2 tsps
- Smoked paprika 1 tsp
- Kosher salt 1 ½ tsp
- Cooked quinoa 150g
- Zest and juice of 2 limes
- Everyday Favourites pure Canadian maple syrup or Everyday Favourites clear blossom honey 2 tsps
- Clove garlic crushed 1
- Black beans rinsed and drained 1 can
- Pomodoro tomatoes cored and diced 50g
- Freshly chopped cilantro 75g
Method
The page that you are currently reading is an ad feature
- Preheat the oven to 400 degrees F.
- Place the cubed sweet potatoes, broccoli florets and red onion on a large baking sheet. Drizzle with 1 tablespoon olive oil, then sprinkle with the chili powder, smoked paprika, and salt. Toss to coat and spread into a single layer.
- Bake until the potatoes are just tender, about 25 min, turning halfway through. Remove from the oven and set aside.
- While the potatoes bake, cook the quinoa.
- For 1 cup quinoa, use 2 parts water. Bring to the boil and simmer for 15 minutes then remove. Let the quinoa stand for 5 minutes then fluff with a fork.
- In a small bowl or large measuring cup, whisk together the remaining 3 tablespoons extra virgin olive oil, lime juice and zest, maple syrup, and garlic (or shake the ingredients together in a mason jar with a tight-fitting lid).
- In a large mixing bowl, combine the cooked quinoa, black beans, cilantro, tomatoes, roasted sweet potatoes, broccoli and onions.
- Pour the dressing over the top, then toss to combine.
- Enjoy warm or at room temperature.
More from bidfood
Related Recipes
- Related Recipes
