A perfect bowl of super foods. The two main attractions here are of course the roasted sweet potatoes and the quinoa. The sweet potatoes are spiced just right and the quinoa is tossed with some delicious ingredients, that immediately bump up the game. This forever changed my outlook on the stuff.
Vegan, vegetarian and defiinitely delicious.
- 3 medium sweet potatoes
- 2.5 tbs olive oil
- 1.5 tsp cinnnamon
- 2 tsp chili powder
- 1 tsp paprika
- 1 (15 oz.) can chickpeas, rinsed & drained
- 1 cup uncooked quinoa
- 1/2 cup dried cranberries
- 1/4 cup fresh chives, chopped
- 2 small avocados, sliced
- 2 limes, sliced in half
- 1 cup pomegranates
- 4 tbs raw pumpkin seeds
- 6 cups baby spinach
Preheat oven to 425 F. Line a rimmed baking sheet with parchment paper.
Peel and slice the sweet potatoes into bite sized chunks. Toss with the olive oil, cinnamon, chili powder, paprika and 1 tsp sea salt. Spread em out on baking sheet and roast for 15-20 minutes or until fork tender.
In a small pot, cook your quinoa as per instructions on the package. In a medium bowl, toss cooked quiinoa with the cranberries and chives. Set aside.
Assemble your salad as pictured or as desired. Distributing out the toppings (avocado, lime halves, pomegranates, pumpkin seeds) equally. You can also drizzle your baby spinach with olive oil and with salt.
Yields 4 servings.