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 7 months ago Updated 7 months ago

Missing nutrition data for: Sweet Potatoes, Sea Salt, Parchment Paper, Quinoa, 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.

Per serving incomplete

5480

Cal

23g

Carbs

631g

Fat

Protein

Carbs 2%

Fat 98%

Protein 0%