For the Salad:

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4 medium sweet potatoes, peeled and diced

2 cup quinoa, rinsed

2 can (15 oz) black beans, drained and rinsed

2 red bell pepper, diced

1 cup corn (fresh or frozen)

1 small red onion, finely chopped

½ cup fresh cilantro, chopped

Salt and pepper, to taste

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For the Cumin Roasted Sweet Potatoes:

4 tablespoons olive oil

2 teaspoon ground cumin

1 teaspoon paprika

Salt and pepper, to taste

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For the Vinaigrette:

½ cup olive oil

Juice of 4 limes, approx 120ml

2 teaspoon honey or maple syrup (optional)

Salt and pepper, to taste

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1. Preheat your oven to 400°F (200°C).

2. In a bowl, toss the diced sweet potatoes with olive oil, ground cumin, paprika, salt, and pepper. Spread them on a baking sheet in a single layer.

3. Roast for 25-30 minutes, or until tender and caramelized, tossing halfway through.

4. While the sweet potatoes are roasting, cook the quinoa. In a medium saucepan, combine the rinsed quinoa with 2 cups of water. Bring to a boil, then reduce to a simmer. Cover and cook for about 15 minutes, or until the water is absorbed. Fluff with a fork and let it cool.

5. In a small bowl, whisk together the olive oil, lime juice, honey (if using), salt, and pepper until well combined.

6. In a large bowl, combine the cooked quinoa, roasted sweet potatoes, black beans, diced red bell pepper, corn, red onion, and chopped cilantro. Drizzle the vinaigrette over the top and toss gently to combine.

7. Enjoy this salad warm or chilled, as a side dish or a healthy lunch!