Roasted Sweet Potato Black Bean Quinoa Salad (Print Version)

# Ingredients:

01 - 1 1/2 pounds sweet potatoes.
02 - 2 tablespoons olive oil.
03 - 1/2 teaspoon salt.
04 - 1/4 teaspoon black pepper.
05 - 1/2 teaspoon ground cumin.
06 - 2 cups cooked quinoa.
07 - 1 can (15 oz) black beans, drained.
08 - 1 can (15 oz) corn, drained.
09 - 1 small red onion, chopped.
10 - 4 tablespoons olive oil (for dressing).
11 - 3 tablespoons lime juice.
12 - 1/4 teaspoon ground cumin.
13 - 1/4 teaspoon kosher salt.
14 - 1/4 teaspoon paprika.
15 - 1/4 teaspoon black pepper or chili powder.
16 - 1 teaspoon minced garlic.
17 - 1/2 teaspoon Tajin seasoning (optional).

# Instructions:

01 - Heat oven to 400°F. Cut peeled sweet potatoes into 1/2-inch pieces.
02 - Toss potatoes with oil, salt, pepper and cumin. Roast 20-23 minutes.
03 - Mix cooled potatoes with quinoa, beans, corn and onion.
04 - Whisk together oil, lime juice, seasonings and garlic.
05 - Pour dressing over salad and toss gently to combine.

# Notes:

01 - Keeps 4 days refrigerated.
02 - Can be served warm or cold.
03 - Tajin adds extra flavor.