ROASTED SWEET POTATO & QUINOA SALAD WITH MANGO BALSAMIC VINAIGRETTE
Preheat oven to 400 Degrees
Place diced sweet potatoes in a bowl, add oil, and stir to coat. Sprinkle with a touch of salt and pepper. Spread evenly on a pan, and roast for 20 minutes, stirring a couple of times, until the potatoes are soft.
Place the quinoa and half a cup of water in covered pot on high. Bring to a boil, reduce to simmer, and cook 15 to 20 minutes or until the liquid is all soaked up and quinoa is tender.
Puree the mango with the balsamic vinegar and water, and set a side.
Allow the roasted potatoes and quinoa to cool to room temperature.
Start layering the salad in a quart size jar beginning with black beans. Add quinoa. Pour mango dressing on top.
Top with the diced red peppers, greens, roasted sweet potatoes, dried cranberries, and sunflower seeds.
Screw top on securely, and store in fridge.
When you are ready to eat, give the jar a good shake to mix everything up. Enjoy!
Black Beans 1/2 cup (rinsed and drained)
Cranberries dried 1 Tbsp.
Greens 2 cups
Mango, fresh or frozen 1/4 cup
Sweet Potato, small 1 (unpeeled, diced to bite-size)
Red pepper, 1/4 of the pepper diced
Balsamic Vinegar 1 Tbsp.
Quinoa or brown rice 1/4 cup
PASTA & GRAINS
Salt and Pepper
Olive oil 1 Tbsp
Sunflowers 1 Tbsp
Water 1 1/2 Tbsp
OILS & VINEGARS
NUTS & SEED
Ingredients for 1 Jar: