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

Ingredients

• 150 g tempeh, cut into cubes
• 1/2 cup quinoa, uncooked
• 3/4 cup black beans, cooked or canned, drained
• 3 tbsp lime juice, fresh
• 2 1/2 tbsp olive oil, divided
• 1/4 cup cilantro, fresh, chopped
• 1/4 cup red onion, finely diced
• 2 cloves garlic, minced
• 1/2 tsp cumin, ground
• 1/2 tsp smoked paprika
• 1/2 tsp sea salt, divided
• 1/4 tsp black pepper
• 1 medium sweet potato, cubed
• 1/2 whole avocado, sliced
• 1/2 cup cherry tomatoes, halved
• 1 cup vegetable broth, low-sodium

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.