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 about 1 month ago Updated about 1 month ago

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.