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Get Started - 100% free to try - join in 30 secondsThese sweet potatoes caramelize slightly in the oven, which gives them a sweet crunch even as their flesh remains creamy. Quinoa and black beans balance their sweetness while making this dish supper-worthy, and lime dressing lends addictive acid and tart notes.
1 lb sweet potatoes, peeled and cut into 1/2-inch cubes
3 T olive oil, divided
1 T chili powder
Sea salt and freshly ground black pepper
1 1/2 c cooked quinoa, cooled slightly
1 large red bell pepper, chopped
1/2 c thinly sliced green onions
1 can (14-19 oz) black beans, drained and rinsed
1 T cumin
3 T lime juice
1 T honey or agave
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