Quinoa Taco Salad - alive magazine

Ingredients

• 1 lb (450 g) sweet potato, peeled and cut into 1 inch (2.5 cm) cubes
• 2 Tbsp + 2 tsp (30 mL + 10 mL) grapeseed oil or sunflower oil, divided
• 2 tsp (10 mL) dried oregano
• 3/4 tsp (4 mL) salt, divided
• 1 cup (250 mL) quinoa, rinsed
• 1 - 7 oz (200 g) pkg plain tempeh, crumbled
• 2 tsp (10 mL) chili powder
• 1 cup (250 mL) packed cilantro
• 1 jalapeno, seeded and roughly chopped
• 1/3 cup (80 mL) sour cream or nondairy sour cream
• Juice of 1 lime
• 2 tsp (10 mL) honey or agave syrup
• 1/2 tsp (2 mL) cumin powder
• 1 garlic clove, minced
• 2 cups (500 mL) cooked or canned (drained and rinsed) black beans
• 1 cup (250 mL) diced red onion
• 2 cups (500 mL) halved grape tomatoes
• 1/4 cup (60 mL) unsalted pumpkin seeds