INGREDIENTS

• 2 medium sweet potatoes, cut into 1” pieces
• 4 tablespoons olive oil, divided
• Sea salt and freshly ground pepper
• 1 cup quinoa
• 1 large bunch lacinato kale, stems removed, and leaves chopped
• 1 lemon, zested and juiced
• 1 tablespoon toasted cumin seed
• ½ cup chopped Italian parsley
• 2/3 cup dried cranberries
• 2/3 cup toasted pecans, chopped
• ¼ cup crumbled goat cheese
   

INSTRUCTIONS

1. Heat oven to 400 degrees F.
2. Line a baking sheet with parchment paper and toss sweet potato, 2 tablespoons olive oil and salt and pepper to coat.
3. Roast for about 40 minutes, tossing halfway until tender and golden brown.
4. Add quinoa and 1 ½ cups water to a small saucepan and bring to a boil.
5. Cover, reduce heat to simmer and cook for about 15 minutes or until water has been absorbed.
6. Remove from heat and leave covered for 10 minutes before fluffing with a fork.
7. Place chopped kale in a large serving bowl and season with lemon juice and a sprinkle of salt and massage for a few minutes.
8. Add roasted sweet potatoes, cooked quinoa, lemon zest, cumin seed, parsley, cranberries, pecans, and goat cheese and toss to mix.
9. Taste and season with salt and pepper as needed.
    

SERVES: 6