Quinoa Salad with Cilantro Lime Dressing

Quinoa Salad with Cilantro Lime Dressing @rachelsclevercreations

Makes about 6 servings

1 large sweet potato
1 tsp. taco seasoning
1 can organic black beans, drained & rinsed
1/4 cup red onion, diced
1 medium red bell pepper, diced
1 avacado, diced

2 cups cooked and cooled quinoa

Dressing:
1/4 cup + 2 tbs. Coconut cream or dairy free yogurt or Greek yogurt
1 bunch cilantro (about 1 cup loose packed)
2 garlic cloves, peeled
1/4 tsp chipotle pepper powder
1/2 tsp cumin
1 tbs lime juice
Salt to taste

Peel and dice sweet potato into bite-size pieces. Season with taco seasoning, salt and pepper to taste. Roast in oven for 20 minutes on 415 degrees or until soft. Cool. Meanwhile, combine coconut cream, cilantro, garlic, Chipotle powder, cumin, lime juice in a blender and blend on high until Incorporated, scraping down sides if needed. Salt to taste. In a Bowl, add quinoa, black beans, sweet potato, Red Onion, bell pepper and avocado. Pour dressing over everything and gently stir to incorporate. Adjust seasoning and salt to taste. (You can add more spice and gently mix in being careful to not overmix and break down the avacado.) Chill for an hour to help flavors soak in.

* optional to boil or microwave sweet potato to cook through instead of baking. Time Saver.

* Dressing makes 1/2 cup total