Quinoa Black Bean Salad with Roasted Sweet Potatoes 

 6 dl (2 ½ cups) quinoa, cooked

 2 medium sweet potatoes

 1 can black beans, drained

 2 tbsp maple syrup, divided

 2 tsp thyme

 2 tsp rosemary

 1 tsp nutmeg

 

Preheat oven to 175 C (350 F). Peel and slice the potatoes. In a bowl, drizzle 1 tbsp maple syrup on the potato and sprinkle the thyme on top. Bake for about 20 minutes, until fork tender. Cook the quinoa according to the package instructions. In a colander, rinse the black beans then combine the black beans and cooked quinoa. Add in the nutmeg and rosemary and stir. When the potatoes are roasted, add to the bowl and drizzle remaining maple syrup on top.