Peruvian-Inspired Quinoa & Black Bean Ceviche-Style Salad with Crispy Tempeh

Ingredients

• 150 g tempeh, cut into cubes
• 0.5 cup quinoa, uncooked
• 0.75 cup black beans, cooked or canned, drained
• 3 tbsp lime juice, fresh
• 2.5 tbsp olive oil, divided
• 0.25 cup cilantro, fresh, chopped
• 0.25 cup red onion, finely diced
• 2 cloves garlic, minced
• 0.5 tsp cumin, ground
• 0.5 tsp smoked paprika
• 0.5 tsp sea salt, divided
• 0.25 tsp black pepper
• 1 medium sweet potato, cubed
• 0.5 whole avocado, sliced

Instructions

1. 1

   Preheat oven to 425°F. Toss sweet potato cubes with 1 tbsp olive oil and a pinch of salt. Roast for 20-25 minutes until caramelized.

2. 2

   Cook quinoa in vegetable broth according to package directions (about 15 minutes). Set aside to cool slightly.