Mexican Quinoa Salad Cups with Creamy Cilantro Lime Dressing

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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

1 salad cups per serving

As published by Minimalist Baker.

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