Here’s another flavorful Meatless Monday recipe! I have a sweet, spicy and tangy salad to start off the week on frugal note.
1 sweet potato, peeled and diced
1 Tbsp. olive oil
1 tsp. paprika
1 tsp. cumin
1 c. cooked quinoa
1 can black beans, rinsed and drained
½ green pepper, diced
1 roma tomato, diced
½ small onion, diced
Optional: ½ c. diced cheddar cheese, ¼ c. diced cilantro
1 lime, zested
2 Tbsp. olive oil
3 Tbsp. lime juice
2 cloves garlic, minced
- Preheat oven to 400 degrees F. In a large bowl combine sweet potato, 1 Tbsp olive oil, paprika, and cumin. Toss together until sweet potatoes are evenly coated.
- Bake sweet potatoes in single layer on aluminum foil lined baking sheet for 30 minutes, stirring half way through.
- In a bowl combine sweet potatoes, quinoa, black beans, green pepper, tomato, and onion. Add optional toppings if desired.
- In a small bowl, combine the dressing ingredients and whisk until smooth. Mix dressing with salad.