Ingredients:

  • 2 medium (1 lb / 450g) sweet potatoes, cubed
  • 2 tbsp (30ml) olive oil
  • ½ tsp (3g) smoked paprika
  • ½ tsp (3g) sea salt
  • ¼ tsp (1g) cracked black pepper
  • 1 cup (185g) uncooked quinoa, rinsed
  • 2 cups (480ml) vegetable broth
  • 1 can (15 oz / 425g) black beans, drained and rinsed
  • 1 cup (160g) frozen corn, thawed
  • 2 cups (60g) fresh baby spinach, chopped
  • ¼ cup (60ml) extra virgin olive oil
  • 2 tbsp (30ml) fresh lime juice
  • 1 tbsp (15ml) maple syrup
  • 1 clove (5g) garlic, minced
  • ½ tsp (3g) cumin

Instructions:

  1. Preheat your oven to 400°F (200°C). Toss cubed sweet potatoes with olive oil, paprika, salt, and pepper on a baking sheet. Spread in a single layer and roast for 20–25 minutes, tossing halfway through, until edges are caramelized.
  2. Combine rinsed quinoa and broth in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let sit, covered, for 5 minutes before fluffing with a fork.
  3. In a large mixing bowl, combine the fluffed quinoa, roasted sweet potatoes, black beans, corn, and chopped spinach.
  4. Whisk together the extra virgin olive oil, lime juice, maple syrup, minced garlic, and cumin until emulsified. Pour over the bowl mixture and toss gently to coat.