This Harvest Sweet Potato + Quinoa Bowl has a whole bunch of nutrition packed into one bowl! Every single ingredient is a nutritional rock star!
Quinoa– high in protein, gluten-free and one of the few plant-based foods that contains all nine essential amino acids.
Apples-high in antioxidants and fiber. Apples have been shown to help protect against heart disease and cancer.
Avocado– this superfood is high in potassium,heart healthy monounsaturated fatty acids and fiber. Linked to lowering cholesterol and triglyceride levels.
Pecans-provide more than 19 vitamins and minerals and have anti-inflammatory benefits as well as have been shown to help boost immunity and lower cholesterol.
Dried Cranberries-a great source of antioxidants. Cranberries (and dried cranberries) have been shown to be good for the heart, lungs, circulatory system, urinary tract and liver.
Nothing but whole food goodness. No preservatives, no additives….just good wholesome healthy ingredients.
1.) Make the roasted sweet potatoes and quinoa ahead of time. Store separately and assemble salad when ready to eat. You can also look for frozen pre-cooked quinoa, or boil-in-the-bag quinoa to keep things even easier.
2.) Splurge!- If you want to give this Harvest Sweet Potato + Quinoa Bowl a decadent twist (for your Holiday celebrations) I highly suggest swapping out all or some of the roasted pecans for candied pecans (Trader Joes has candied pecans available year round in their nut section). The mix of slightly sweet with the tart apples and maple Dijon vinaigrette is delish!
Preheat oven to 400 F . Line a baking sheet with foil or parchment paper. Set aside.
In a large ziplock bag (or medium bowl) add diced sweet potatoes and olive oil. Toss to coat. Add salt and pepper to taste. Place sweet potatoes on prepared baking sheet. Cook 20-25 minutes(flipping over half way through cooking) until sweet potatoes are tender and slightly charred on the edges.
Whisk all dressing ingredient together in a small bow. Set aside.
Divide baby greens evenly between two bowls and top with sweet potatoes, quinoa, apple, avocado, pecans and cranberries. Drizzle or toss with dressing.