Recipes
Date posted: 25/04/2019
Ingredients
| Small sweet potatoes peeled and cut into ½ inch chunks | 3 |
| Broccoli florets | 1 ½ lb |
| Large red onion cut into ½ inch chunks | 1 |
| Extra virgin olive oil | 4 tbsps |
| Everyday Favourites chilli powder | 2 tsps |
| Smoked paprika | 1 tsp |
| Kosher salt | 1 ½ tsp |
| Cooked quinoa | 150g |
| Zest and juice | of 2 limes |
| Everyday Favourites pure Canadian maple syrup or Everyday Favourites clear blossom honey | 2 tsps |
| Clove garlic crushed | 1 |
| Black beans rinsed and drained | 1 can |
| Pomodoro tomatoes cored and diced | 50g |
| Freshly chopped cilantro | 75g |
Method
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- Preheat the oven to 400 degrees F.
- Place the cubed sweet potatoes, broccoli florets and red onion on a large baking sheet. Drizzle with 1 tablespoon olive oil, then sprinkle with the chili powder, smoked paprika, and salt. Toss to coat and spread into a single layer.
- Bake until the potatoes are just tender, about 25 min, turning halfway through. Remove from the oven and set aside.
- While the potatoes bake, cook the quinoa.
- For 1 cup quinoa, use 2 parts water. Bring to the boil and simmer for 15 minutes then remove. Let the quinoa stand for 5 minutes then fluff with a fork.
- In a small bowl or large measuring cup, whisk together the remaining 3 tablespoons extra virgin olive oil, lime juice and zest, maple syrup, and garlic (or shake the ingredients together in a mason jar with a tight-fitting lid).
- In a large mixing bowl, combine the cooked quinoa, black beans, cilantro, tomatoes, roasted sweet potatoes, broccoli and onions.
- Pour the dressing over the top, then toss to combine.
- Enjoy warm or at room temperature.