Salt & Prepper

Heat olive oil in large pan over medium heat. Add onion and sweet potato and cook until onion is softened (5-8 minutes). Add garlic and bell peppers and cook until peppers begin to soften (2-3 minutes). Add chili powder, cumin, and paprika and stir to combine. Add quinoa, diced tomato, Rotel, black beans, and vegetable broth and stir to combine. Bring to a boil, then reduce heat to medium-low. Cover pan and cook until the quinoa has absorbed most of the liquid (35-40 minutes). Remove lid and let remaining liquid cook off (about 10 minutes). Add the lime juice and season to taste.