Black Bean Sweet Potato Quinoa Salad with Smoky Pepitas and Roasted Jalapeño Lime Dressing

INGREDIENTS

4 cups

Sweet Potatoes (peeled and diced in 1/2" (1.3cm) cubes)

1 1/2 tbsp

+ 1/2 tsp Coconut Oil (divided; virgin, cold pressed, melted)

1/2 tsp

Chili Powder

3/4 tsp

+ 1/8 tsp Smoky Paprika (divided)

1/4 tsp

Cumin (ground)

2 tsp

+ 1/8 tsp Fine Sea Salt (divided)

1/2 cup

Pepitas

1 cup

Quinoa (rinsed and drained)

1 3/4 cups

Water

15 oz

Cooked Black Beans (or 1 can, rinsed and drained)

4 cups

Baby Spinach (chopped and packed)

1/2 cup

Green Onions (sliced thin)

Avocados (diced)

Fist-full of Cilantro (leaves chopped fine)

Jalapeño ((2 to kick the spice up!))

Limes (juiced (about 1/4C+2Tbs or 70g))

2 cloves

Garlic

1/2 tsp

Cumin

1/4

+ 1/8 tsp Fine Sea Salt

Fist-full of Cilantro (leaves and stem)

1/4 cup

+ 2 Tbs (81g) Olive Oil (extra virgin)