Quinoa Salad with Roasted Sweet Potato

Preheat oven to 400°F (200°C). Toss 1 large diced sweet potato with 1 tablespoon olive oil, 1/2 teaspoon chili powder, 1/4 teaspoon cumin, and salt and pepper to taste. Spread on a baking sheet and roast for 15 minutes, or until tender and slightly caramelized.

While the sweet potatoes are roasting, cook 1 cup quinoa according to package directions. Once cooked, fluff with a fork and let it cool slightly.

In a large bowl, combine the cooked quinoa, roasted sweet potatoes, 1 (15-ounce) can of drained and rinsed black beans, 1 cup frozen corn (thawed), 1/2 cup diced red onion, and 1/4 cup chopped cilantro.

In a small bowl, whisk together the dressing ingredients: 3 tablespoons lime juice, 2 tablespoons olive oil, 1 clove garlic (minced), 1/2 teaspoon honey or maple syrup, 1/4 teaspoon chili powder, and salt and pepper to taste.

Pour the dressing over the quinoa salad and toss well to combine. Taste and adjust seasonings as needed. Serve immediately or chill for later.