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1. Preheat oven to 400 Degrees

2. 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.

3. 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.

4. Puree the mango with the balsamic vinegar and water, and set a side.

5. Allow the roasted potatoes and quinoa to cool to room temperature.

6. Start layering the salad in a quart size jar beginning with black beans. Add quinoa. Pour mango dressing on top.

7. Top with the diced red peppers, greens, roasted sweet potatoes, dried cranberries, and sunflower seeds.

8. Screw top on securely, and store in fridge.

9. When you are ready to eat, give the jar a good shake to mix everything up. Enjoy!

DIRECTIONS

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

PRODUCE

Balsamic Vinegar 1 Tbsp.

CONDIMENTS

Quinoa or brown rice 1/4 cup

PASTA & GRAINS

Salt and Pepper

SPICES

Olive oil 1 Tbsp

Sunflowers 1 Tbsp

Water 1 1/2 Tbsp

OILS & VINEGARS

NUTS & SEED

LIQUIDS

Ingredients for 1 Jar: