| 13 | 60 | 602 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 45 min | 1 |
| 1 small potato | Sweet potato (diced) |
| 1 tbsp | Olive Oil, Extra Virgin |
| 1 pinch | Salt |
| 1 dash | Black pepper |
| 1/4 cup | Quinoa, uncooked |
| 1/2 cup | Black beans, canned (drained and rinsed) |
| 1/4 cup chopped | Red bell pepper |
| 2 cup | Arugula |
| 1 tbsp | Cranberries, dried |
| 1 tbsp hulled | Sunflower seeds |
| 1/4 cup | Mango (Mango Balsamic Vinaigrette) |
| 1 tbsp | Balsamic vinegar (Mango Balsamic Vinaigrette) |
| 1 1/2 tbsp | Water (Mango Balsamic Vinaigrette) |
Preheat oven to 400ºF.
Place the sweet potatoes in a bowl, add oil, and stir to coat. Sprinkle with a touch of salt and pepper. Spread evenly on a pan, and roast for 20 or so minutes, stirring a couple times, until the potatoes are soft.
Place the quinoa and half a cup of water in a covered pot on high. Bring to a boil, reduce to simmer, and cook for 15 to 20 minutes or until the liquid is all soaked up and the quinoa is tender.
Puree the mango with the balsamic vinegar and water, and set aside.
Allow the roasted potatoes and quinoa to cool to room temperature.
Start layering the salad in the jar beginning with the black beans. Add the cooked quinoa, and pour the mango balsamic vinaigrette on top.
Top with diced red pepper, greens, roasted sweet potatoes, dried cranberries, and sunflower seeds.
Screw top on securely, and store in the fridge.
When you're ready to eat, give the jar a good shake to mix everything up and enjoy!
| Fruit | 0.6 |
| Grain | 2.1 |
| Meat Alternative | 1.0 |
| Vegetables | 4.9 |
