Mexican Quinoa Salad Cups with Creamy Cilantro Lime Dressing | Recipe Cart | Recipe Cart

Ingredients

• 2 small heads artisan lettuce ((any variety that will form cups/wraps nicely – or sub corn tortillas))
• 1 15-ounce can unsalted black beans ((note: If your beans are salted, omit additional sea salt))
• 1 large sweet potato ((scrubbed, rinsed and cubed))
• ~1/2 tsp each cumin, cinnamon, and sea salt ((divided))
• 3/4 cup dry white or red quinoa ((rinsed in a fine mesh strainer))
• Olive oil
• 1/2 small ripe avocado
• 1 cup chopped cilantro
• 2-3 small limes, juiced
• 1/3 cup extra virgin olive or avocado oil
• 1/4 tsp each sea salt and cumin
• 1 Tbsp sweetener of choice ((such as cane sugar or honey if not vegan))
• Water ((to thin))
• Hot Sauce
• Salsa
• Jalapeño slices