Sweet Potato & Quinoa Salad

Ingredients

• Roasted vegetables:
  • 2 medium sized sweet potatoes, peeled and cut into cubes
  • 1 lb. brussels sprouts rinsed and halved
  • 2 Tbs avocado oil
  • ½ tsp sea salt
  • ¼ tsp black pepper

• Add-ons:
  • Handful of arugula leaves
  • ½ cup cooked quinoa
  • 1 cup raisins/pomegranate arils
  • ½ cup pumpkin seeds
  • ½ avocado sliced

• Dressing:
  • ¼ cup orange juice freshly squeezed
  • 2 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • ½ teaspoon sea salt
  • ¼ teaspoon black pepper

Instructions

• Preheat the oven to 375F.
• Place sweet potatoes and halved brussels sprouts on two parchment paper lined baking trays.
• Spray with avocado oil and sprinkle with sea salt and pepper. Give it a toss.
• Bake for 35-40 minutes flipping them halfway through. Set aside to cool.
• For the dressing, mix all ingredients in a bowl and set it aside.
• Combine the roasted vegetables, arugula, and quinoa in a large bowl. Drizzle it with the dressing. Give it a gentle toss.
• Sprinkle it with pomegranate arils and pumpkin seeds and enjoy warm or cold.