INGREDIENTS:
1 small sweet potato, unpeeled, diced into bite-sized pieces
1 Tbsp olive oil
Fresh ground pepper
1/4 cup quinoa
1/2 cup black beans
1/4 red pepper, diced
2 cups spinach
1 Tbsp dried cranberries
1 Tbsp sunflower seeds
INSTRUCTIONS:
1. Preheat oven to 400 F.
2. Place the sweet potatoes in a bowl, add oil, and stir to coat. Sprinkle with a touch of pepper. Spread evenly on a pan, and roast for 20 or so minutes, stirring a couple times, until the potatoes are soft.
3. 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.
4. Allow the roasted potatoes and quinoa to cool to room temperature.
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