Roasted Sweet Potato & Cranberry Quinoa Salad

🤪 Let’s not Labor in the kitchen all weekend 🤪 ⁣

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🥗 Try this easy & delicious Roasted Sweet Potato & Cranberry Quinoa Salad by Kara Lang Romero 🥗 ⁣

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🥬 Nutritional Facts:⁣

Calories - 362; Fat - 13g; Carbs - 51g; Fiber - 9g; Sugar - 7g; Protein - 10g; Cholesterol - 0mg 🥬 ⁣

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Ingredients: ⁣

✅ 1 Sweet Potato (large, cubed)⁣

✅ 1 1/2 tbsps Avocado Oil (divided)⁣

✅ 1/8 tsp Sea Salt⁣

✅ 1/2 cup dried Cranberries⁣

✅ 1 cup Quinoa (dry, uncooked)⁣

✅ 2 cups Water⁣

✅ 1/2 cup Chickpeas⁣

✅ 2 1/4 tsps Apple Cider Vinegar⁣

✅ 1 tsp Dijon Mustard⁣

✅ 1 1/2 tsps Maple Syrup⁣

✅ 1/4 cup Pumpkin Seeds⁣

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Directions:⁣

1️⃣ Preheat oven to 400ºF (204ºC). ⁣

2️⃣ In glass or parchment paper-lined bakeware, toss the sweet potato with 1/3 of the avocado oil, and salt. ⁣

3️⃣ Roast for 30 minutes.⁣

4️⃣ 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. ⁣

5️⃣ Remove lid, turn off the heat and fluff with a fork. ⁣

6️⃣ Drain and rinse chickpeas.⁣

7️⃣ In a large mixing bowl, whisk together the remaining avocado oil, apple cider vinegar, mustard and maple syrup.⁣

8️⃣ Add the sweet potato, cranberries, chickpeas, quinoa and pumpkin seeds. Gently toss until well combined. ⁣

9️⃣ Enjoy!⁣