I made this for a potluck at work. It was a hit, so figured I’d share it here. No images, unfortunately, but the next time I make it, I’ll add one!
Also – it’s worth saving a couple single-size portions of this for lunches. Add some sliced avocado for extra nums.
Southwest sweet potato salad (makes enough for a potluck)
- ½ – 1 c quinoa
- 2 large sweet potatoes, chopped into about a ½-inch dice
- 1 lb chorizo*
- 1 can black beans, drained and rinsed
- 1 red pepper, chopped
- 1 poblano pepper, chopped
- Feta and/or cojita cheese, crumbled
- 1 bunch green onion, chopped
- 1 small bunch cilantro, chopped
- 1-2 limes
- Olive oil
- Cinnamon, cumin, ancho chili powder, salt & pepper
- Cook quinoa as directed (usually boil with 2x water and some salt, then simmer for about 15 minutes)
- Heat oven to 400*. Toss sweet potatoes with olive oil, cumin, ancho chili, salt, pepper and cinnamon to taste (just a little cinnamon / I like lots of cumin). Put them on a baking sheet (with foil for easier clean-up!) and roast until done – probably about 20 minutes, tossing once. Cool a bit.
- Cook chorizo in a pan until done. Adjust seasoning if needed.
- Mix quinoa, sweet potatoes, chorizo, black beans, peppers, cheese, green onions and cilantro in a big bowl. Add some lime juice and olive oil, mix and taste. Adjust seasonings as you’d like.
*Chorizo can easily be removed or replaced with a vegetarian option for a vegetarian dish. You may just want to amp up the spices, and consider using some chipotles in adobo.