Roasted Sweet Potato Quinoa Salad

Ever since my cute niece Brit introduced our family to Buddha Bowls, I’m keeping roasted Sweet Potato chunks and leftover cooked quinoa in the fridge. And it’s a delicious, filling plant protein meal in minutes in so many fun combinations.  This recipe is rockin our world right now when there’s so much going on in the evenings.  Dinner can be thrown together in 5 minutes, no lie.

Ingredients

2 cups Roasted Sweet Potato (bake in 350′ oven for 15-20 mins until soft)

2 cups cooked quinoa

1 avocado diced

2 big handfuls organic spinach, sliced to bite sizes

1/2 cup dried cranberries

 

Lemon Vinaigrette Dressing

Blend together:

1 large garlic clove peeled and chopped

1 lemon juiced, (microwave 15 seconds on high if lemon is too firm to juice)

3 Tbsp dijon mustard

1/4 c apple cider vinegar

1 cup olive oil

1/2 tsp sea salt

1/4 tsp pepper

2 Tbsp chopped parsley or fave herb (optional)

 

Instructions

Prep each ingredient, then assemble and toss with Lemon Dijon Dressing. Leftovers will keep in the fridge to eat tomorrow. Enjoy!

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