Sweet Potato Quinoa Black Bean Salad

For the salad:

1/2 cup quinoa, rinsed

1 large sweet potato, diced

1 can black beans, drained and rinsed

1/2 red onion, finely chopped

1 avocado, diced

1/4 cup cilantro, chopped

1/2 cup corn kernels (fresh or frozen)

For the dressing:

2 tablespoons olive oil

1 tablespoon lime juice

1 teaspoon cumin

1/2 teaspoon salt

1/4 teaspoon black pepper

Instructions:

1. Cook the quinoa according to package instructions. Let it cool.

2. Preheat the oven to 400°F (200°C). Toss the diced sweet potato with 1 tablespoon olive oil, salt, and pepper. Roast for 20-25 minutes until tender.

3. In a large bowl, combine the cooled quinoa, roasted sweet potato, black beans, red onion, avocado, cilantro, and corn.

4. In a small bowl, whisk together the olive oil, lime juice, cumin, salt, and pepper to make the dressing.

5. Pour the dressing over the salad and gently toss to combine.

6. Serve immediately or refrigerate for up to 2 days.