2 large sweet potatoes, peeled & diced
2 Tbs olive oil
3 Tbs chipotle chile powder, divided
2 Tbs cumin
1 cup quinoa
1 15oz can black beans, rinsed and drained
1/4 cup cilantro, chopped
Dressing:
1 avocado
1 medium jalapeno, seeds removed
1/4 cup cilantro
1 clove garlic
1/2 cup mayonnaise
1 cup almond milk
1/4 cup lime juice
1/2 tsp cumin
1) Preheat the oven to 400F. Toss the sweet potatoes with the olive oil, 2 Tbs chipotle chile powder and the cumin. Spread onto a baking sheet and bake for 25 to 30 minutes, until the sweet potatoes are tender.
2) Meanwhile, toss all the dressing ingredients into a blender. Pulse until a well-mixed, creamy texture is reached. Set aside in refrigerator to chill.
3) Combine the quinoa with 2 cups of water in a large pot, over medium heat and bring to a boil. Cover, then reduce heat to medium-low and cook for 15 minutes or until liquid is absorbed.
4) Add beans and sweet potatoes to the quinoa mix. Add remaining 1 Tbs chipotle chile powder and the cilantro. Mix well.
5) Serve salad warm, topped with dressing. Salad can be enjoyed cold for leftovers
Review: It's rare that I get to have a creamy dressing!! It originally called for buttermilk, but there's no vegan version of that. After some research, I found some people have made vegan versions by adding lemon or lime juice to non-dairy milks. Noting the lime juice present in this dressing, I thought I'd give it a try. It totally passed for buttermilk (though, keep in mind I haven't had any real buttermilk in a very long time!!). I was so happy to have a creamy, fatty dressing to satiate my hunger. It wasn't as spicy as I feared it would be (I added a BIG jalapeno), so it was a nice balance to the savory, spicy salad. Super yum!!
Adapted from:
http://www.closetcooking.com/2013/03/chipotle-roast-sweet-potato-and-black.html
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