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Preheat oven to 425 degrees F. In a large bowl combine sweet potatoes, tablespoon of olive oil, teaspoon of paprika, teaspoon of cumin seeds and teaspoon of salt. Toss together until sweet potatoes are evenly coated.
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Bake sweet potatoes in single layer on aluminum foil lined baking sheet for 40 minutes, stirring them half way through.
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Heat pot over medium heat, add teaspoon of olive oil and quinoa. Lightly toasted until browned, a few minutes. Add zest of 1 lime and 1 tablespoon lime juice. Add 2 cups water. Bring to a boil, add salt to taste, reduce heat and simmer, covered 15-20 minutes or until cooked through.
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In a bowl add teaspoon paprika to black beans and toss. To the same bowl add cooked sweet potatoes, cilantro, and scallions. Mix.
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In a small bowl combine the dressing, 1 lime zested, 3 tablespoons olive oil, 3 tablespoons lime juice, and 2 cloves garlic minced. Whisk until smooth.
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Add cooked quinoa and mix. Pour dressing over salad and mix.