Ingredients

• 1 ⅓ cups cooked quinoa or brown rice
• 1 cup grape tomatoes, halved
• 1 cup grilled or steamed corn
• 1 cup chopped avocado
• 1 ⅓ cups black beans
• 1 cup diced red pepper
• 1 cup diced poblano pepper
• 2 cups roasted sweet potato chunks
• 2 cups kale, cut or torn into bite-sized pieces
• For the Chipotle-Lime Vinaigrette:
• 1 cup lime juice
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 4 teaspoons honey
• 1 ⅓ cups extra virgin olive oil
• honey
• extra-virgin olive oil
• Salt and pepper to taste
• For the Chipotle BBQ Sauce:
• 6 tablespoons Twin Cities BBQ Sauce
• ½ teaspoons L&B Chipotle Seasoning