Sweet Potato and Quinoa Salad with CBD dressing

This salad is loaded with vibrant colours and textures, it features tender roasted sweet potatoes, protein-packed quinoa, black beans and crisp vegetables, all tossed in a zesty lime and cumin dressing. It is perfect for a light lunch, a side dish, or even as a main course.

Ingredients

1 medium sweet potato, peeled and diced (300 grams)

1 cup quinoa, rinsed (180 grams)

2 cups vegetable stock (475 ml)

15 oz black beans cooked or if from a can drained and rinsed (425 grams)

1 red or yellow bell pepper, diced (150 grams)

½ cup red onion, finely chopped (75 grams)

¼ cup fresh coriander, chopped (15 grams)

Juice of 1 lime

2 tablespoons extra virgin olive oil (30 ml)

¼ teaspoon of CBD oil (adjust according to your preference and the potency of your CBD oil)

1 teaspoon ground cumin (5 grams)

½ teaspoon chilli powder (2.5 grams)

Salt and pepper to taste

Approximately four servings as a light meal or side dish, as a main it could even be for two!

Instructions

Prepare the sweet potatoes: Preheat your oven to 200°C (400°F). Place the diced sweet potatoes on a baking sheet, drizzle with the olive oil, sprinkle with salt and pepper, and toss to coat. Roast in the oven for about 20-25 minutes or until tender and lightly browned.

Cook the quinoa: In a medium saucepan, combine the quinoa and vegetable stock. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes or until all the liquid is absorbed. Remove from heat and let it sit, covered, for 5 minutes. Fluff the quinoa with a fork and allow it to cool slightly.

Prepare the dressing: In a small bowl, whisk together the lime juice, olive oil, cbd oil, ground cumin, chilli powder, salt, and pepper to make the dressing. 

Assemble the salad: In a large mixing bowl, combine the cooked quinoa, roasted sweet potatoes, black beans, diced bell pepper, chopped red onion, and coriander.

Add the dressing: Pour the dressing over the salad and toss gently to combine, ensuring all ingredients are evenly coated.

Serve: Taste and adjust seasoning if needed. Serve immediately or chill in the refrigerator for a couple of hours to allow the flavours to meld together.

Garnish (Optional): You can garnish with additional fresh coriander or a sprinkle of roasted pumpkin seeds for added texture and flavour.