Sweet Potato, Quinoa & Black Bean Bowls

Roasted Sweet Potato:
1 large sweet potato, peel and diced
1 teaspoon extra virgin olive oil
1/2 teaspoon chili powder
1/4 teaspoon cumin
1/4 teaspoon kosher salt

Preheat oven to 425 degrees then line a baking sheet with foil & cooking spray. Toss sweet potato in olive oil and spices and spread on baking sheet. Roast for 12-15 minutes or until fork tender.

Or I've come to prefer these Parmesan Sweet Potatoes with this recipe HERE instead.

Quinoa:

2 cups water

1 cup quinoa

1/2 teaspoon kosher salt, divided

1/2 teaspoon chili powder

1/2 teaspoon cumin

1/4 teaspoon garlic powder

Juice of half a lime

2 tablespoon cilantro, chopped

Boil water in medium sauce pan.  Add quinoa and spices.  Bring to a boil, then             simmer for 15-20 minutes or until tender and water is absorbed.

Canned Black Beans, Warmed

Wild Coyote Cilantro Lime Ranch dressing*

Fresh cilantro, chopped

To assemble bowls, add sweet potatoes, quinoa, beans, dressing and cilantro to individual serving bowls.  Serve warm.

*found at Wal-Mart or Harmon's in the refrigerated salad dressing section