Adapted from Eat Yourself Skinny
2 medium sweet potatoes, cubed (I don’t peel them)
1 Tbsp olive oil
1 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. oregano
1/2 tsp. chili powder
1/2 cup uncooked quinoa (I use the pre-rinsed version Whole Foods sells)
3 cups kale
1/4 cup dried cranberries
For the dressing (this is a really great and versatile dressing)
1 Tbsp red wine vinegar
1 Tbsp apple cider vinegar
2 Tbsp olive oil
1 tsp. minced fresh shallots
1 1/2 Tbsp honey
Preheat oven to 425 degrees F.
Toss sweet potato cubes with olive oil, garlic powder, onion powder, oregano, and chili powder until completely coated. Spread sweet potatoes on baking sheet lined with parchment paper in a single layer and roast in the oven for about 30 minutes, flipping them once. (I don’t flip them.)
While sweet potatoes are roasting, add a 1/2 cup of water to a small saucepan and add pre-rinsed quinoa. Bring quinoa to a boil, cover and reduce heat and simmer for about 13 minutes. Remove from heat, keeping quinoa covered, and allow it to sit for about 5 minutes then fluff quinoa with a fork.
Combine kale, quinoa, and cranberries in a large bowl and toss with dressing. Fold in roasted sweet potatoes, serve and enjoy!
Photo: Eat Yourself Skinny