Quinoa and Sweet Potato Power Bowl

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Servings: 4 Prep: 10 min Cook: 20 min Mediterranean Pescetarian Vegan Vegetarian Entree Salad Homestyle No Leftover Oven Added 5 months ago Updated 5 months ago

Missing nutrition data for: Sweet Potatoes, Sea Salt, Ground Black Pepper, Parchment Paper, Quinoa, Extra Virgin Olive Oil, Dijon Mustard, Dried Tarragon, Dried Cranberries

Ingredients

For the salad:

2 sweet potatoes ⚠

sea salt, to taste

ground black pepper, to taste

parchment paper ⚠

1 cup quinoa ⚠

½ cup green lentils

5 ½ cups water

For the dressing:

2 tablespoons extra virgin olive oil ⚠

2 tablespoons water

2 tablespoons Dijon mustard ⚠

2 tablespoons pure maple syrup

1 teaspoon dried tarragon ⚠

sea salt, to taste

ground black pepper, to taste

To serve:

8 cups arugula

¼ cup dried cranberries, optional ⚠

Instructions

1. For the salad: Preheat oven to 350F. Peel sweet potato and chop into cubes; toss in a pinch of salt and pepper.

2. Place sweet potato onto a baking sheet lined with parchment paper and place in the oven for 20 minutes until cooked through.

3. Place the quinoa and green lentils in a pot with water. Bring to a boil then reduce heat to a simmer, cover with lid, and cook for 20 minutes.

4. For the dressing: Mix the oil, water, mustard, maple syrup, tarragon, and a pinch of salt and pepper in a small bowl with a whisk.

5. To serve: Place the arugula on a large platter and top with the cooked quinoa, lentils, and sweet potatoes.

6. Drizzle with the dressing and top with dried cranberries. Divide between plates to serve.