| 10 | 45 | 290 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 5 min | 40 min | 6 |
| 4 medium potato | Sweet potato (peeled and cubed) |
| 3 tbsp | Avocado oil (divided) |
| 1/4 tsp | Sea Salt |
| 2 cup | Cranberries, frozen (or fresh) |
| 1 cup | Quinoa, uncooked |
| 2 cup | Water |
| 1 1/2 tbsp | Apple cider vinegar |
| 2 tsp | Dijon mustard |
| 1 tbsp | Maple syrup |
| 1/2 cup | Pumpkin seeds (pepitas) |
1. Preheat oven to 400oF (204oC).
2. In a glass or foil-lined baking dish, toss the sweet potato with 1/3 of the avocado oil, and salt. Roast for 30 minutes, adding the cranberries midway.
3. Combine the quinoa and water in a saucepan over high heat. Once boiling, reduce to a simmer and cover with a lid. Let simmer for 13 to 15 minutes or until water is absorbed. Remove the lid, turn off the heat, and fluff with a fork.
4. In a large mixing bowl, whisk together the remaining avocado oil, apple cider vinegar, mustard, and maple syrup. Add the roasted sweet potato, cranberries, quinoa, and pumpkin seeds. Gently toss until well combined. Enjoy!
No Sweet Potato: Use carrots or butternut squash instead.
Leftovers: Refrigerate in an airtight container for up to five days.
No Quinoa: Use rice or cauliflower rice instead.
More Greens: Add spinach or arugula.
| Fruit | 0.7 |
| Grain | 1.4 |
| Meat Alternative | 0.2 |
| Vegetables | 1.2 |
