Fall Quinoa Salad Bowl Recipe
Ingredients
- 1 1/2 cups sweet potato, chopped
- 1 1/2 cups cooked quinoa
-
2/3 cup pomegranate seeds
testing of a note- sub: fresh raspberries
-
2 cups arugula
- sub: spinach
- 1/3 cup goat cheese crumble
Note
Substitution
* Optional
Steps
Step 1
Set oven to 420F / 216C. Add sweet potato pieces to a baking tray spray with oil, and sprinkle with sea & pepper. Toss and spread out on the baking tray. Bake for 20 minutes, or until soft and edges are slightly browned.
Set aside to cool to room temperature.
Step 2
Add all ingredients to a mixing bowl and gently toss together. Season to taste with sea salt & pepper.
Step 3
Enjoy as a side dish or as part of your weekly meal prep. Store in the fridge for 4 – 6 days.
ABOUT THE AUTHOR
Hey, I'm Kevin
My name is Kevin. My life changed when I realized that healthy living is a lifelong journey, mainly won by having a well-balanced diet and maintaining an active lifestyle.
By experimenting in the kitchen and sharing my meals on Tumblr, I learned healthy eating is not boring! By making a few adjustments to my favorite foods, I could design a diet that could help me achieve my wellness goals while satisfying my desire for BANGIN food! 😅 Now I try to help people around the world realize that same level of freedom in eating regardless of budget. Welcome, let's #DemocratizeWellness together!
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