Step 1

Preheat the oven to 425 degrees F.

Step 2

Peel and chop the sweet potato in small, bite-sized pieces. Melt the coconut oil and drizzle it over the sweet potatoes. Toss to coat. Add in chili powder and sprinkle with salt and pepper, tossing to combine.

Step 3

Roast sweet potatoes for 20 - 25 minutes until tender, stirring half way through so as not to burn them.

Step 4

While sweet potatoes are cooking, rinse and drain the black beans. Add them to a large bowl along with quinoa. Set aside.

Step 5

Add all dressing ingredients to a blender (starting with less water and adding more as needed). Blend on high until smooth and creamy. Add enough water to make it drizzable.

Step 6

Once sweet potatoes are done roasting, let them cool for 5 minutes. Add to the bowl with black beans and quinoa. Squeeze lime juice over the top and stir to combine.

Step 7

Arrange lettuce in 4 bowls Top with sweet potato-black bean mixture and drizzle with dressing. Enjoy as is or toss everything together in the bowls (I did this and it was yum!).