Sweet potato quinoa salad

~40 min

2 sweet potatoes (about 1.5 lb), peeled and cubed 1/2-inch
2 tbsp olive oil
1.5 tsp paprika
1.5 tsp garlic powder
Salt + pepper
1 cup uncooked quinoa
5 cups baby spinach, coarsely chopped
1 large avocado, diced
Dressing: 1 lemon (zest + 3 tbsp juice), 4 tbsp red wine vinegar, 1.5 tbsp dijon, 1 tsp dried oregano, 1 tsp dried basil, 1 tbsp honey, 1 tsp minced garlic, 1/2 cup olive oil

1.Preheat oven to 425F. Toss sweet potatoes with olive oil, paprika, garlic powder, salt + pepper. Roast 15 min, flip, then roast another 10-20 min until tender + caramelized.
2.Cook quinoa per package directions. Spread on a tray to cool to room temp (or chill 15 min in the freezer).
3.Whisk all dressing ingredients in a jar and shake.
4.Toss chopped spinach + cooled quinoa in a large bowl. Add roasted sweet potatoes and avocado.
5.Dress only the portion you're eating now (about 3/4 of the dressing). Store undressed leftovers up to 3 days.

~40 min

2 sweet potatoes (about 1.5 lb), peeled and cubed 1/2-inch
2 tbsp olive oil
1.5 tsp paprika
1.5 tsp garlic powder
Salt + pepper
1 cup uncooked quinoa
5 cups baby spinach, coarsely chopped
1 large avocado, diced
Dressing: 1 lemon (zest + 3 tbsp juice), 4 tbsp red wine vinegar, 1.5 tbsp dijon, 1 tsp dried oregano, 1 tsp dried basil, 1 tbsp honey, 1 tsp minced garlic, 1/2 cup olive oil

1.Preheat oven to 425F. Toss sweet potatoes with olive oil, paprika, garlic powder, salt + pepper. Roast 15 min, flip, then roast another 10-20 min until tender + caramelized.
2.Cook quinoa per package directions. Spread on a tray to cool to room temp (or chill 15 min in the freezer).
3.Whisk all dressing ingredients in a jar and shake.
4.Toss chopped spinach + cooled quinoa in a large bowl. Add roasted sweet potatoes and avocado.
5.Dress only the portion you're eating now (about 3/4 of the dressing). Store undressed leftovers up to 3 days.

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