Recipe from Eat Yourself Skinny
What you need:
Salad
2 medium sweet potatoes (peeled and cubed)
1 TBsp olive oil
1 tsp garlic powder
1/2 tsp onion powder
1/2 tsp oregano
1/2 tsp chipotle chili powder
1/2 cup uncooked quinoa
3 cups kale or mixed greens
1/4 cup dried cranberries
Dressing
1 TBsp red wine vinegar
1 Tbsp apple cider vinegar
2 TBsp olive oil
1 tsp shallots (minced)
1 1/2 TBsp honey
How to make it:
Preheat oven to 425˚F.
Line a baking sheet with parchment paper.
Rinse and peel the sweet potatoes, chopping them into 1/4 inch cubes.
Toss with olive oil, garlic powder, onion powder, oregano, and chipotle chili pepper until completely coated.
Spread sweet potatoes on prepared baking sheet in a single layer and roast in the oven for about 30 minutes, flipping them once.
While sweet potatoes are roasting, using a mesh strainer, thoroughly rinse the quinoa.
Add a 1/2 cup of water to a small saucepan and add rinsed quinoa.
Bring quinoa to a boil, cover, and reduce heat and simmer for about 13 minutes.
Remove from heat, keeping quinoa covered, and allow to sit for 5 minutes, then fluff with a fork.
In a plastic container or mason jar with a lid, add all the ingredients for the dressing.
Put on the lid and shake to combine the ingredients.
To assemble the salad, combine the kale, quinoa, and cranberries in a large bowl, toss with dressing.
Fold in the roasted sweet potatoes, then ENJOY!
