Black Bean Quinoa Salad

• 3½ tbsp olive oil (divided)
• 1 cup uncooked quinoa (rinsed and drained)
• 1 tsp salt (plus more to taste)
• 2 medium sweet potatoes (cut into ½ inch cubes)
• 1½ tsp cumin
• 1 tsp chili powder
• black pepper (to taste)
• 1 (15 ounce) can black beans (drained and rinsed)
• 1 (10 ounce) bag frozen corn (thawed)
• 1 bell pepper (stemmed, seeded, and diced)
• ¼ red onion (finely chopped)
• 1 avocado (pitted and chopped)
• 1 lime (zested and juiced)
• ¼ cup chopped cilantro

Instructions

1. Preheat oven to 425°F and line a baking sheet with parchment paper. Toss sweet potatoes, 2 tablespoons oil, ½ teaspoon salt, cumin, chili powder, and black pepper. Arrange on prepared sheet and roast until golden brown, 25-30 minutes, mixing potatoes halfway through.
2. Heat ½ tablespoon oil in a medium save pot over medium high heat. Add quinoa and toast until fragrant, 2 minutes.
3. Add 1 ¾ cup water and ½ teaspoon salt. Bring to a boil, then turn heat to low and reduce to a gentle simmer and cover.
4. Cook for 15 minutes, remove from heat (while keeping the pot covered) and let stand for an additional 5 minutes. Fluff and keep warm.
5. To pot of cooked quinoa, add roasted sweet potatoes, remaining 1 tablespoon olive oil, beans, corn, pepper, red onion, avocado, lime juice, zest, and fresh cilantro.
6. Season to taste with kosher salt and black pepper. Mix and serve immediately or let cool and serve chilled.