Roasted Sweet Potato Quinoa Salad

Ingredients

• 1 diced sweet potato
• Salt as desired
• 1 tbsp. olive oil
• ½ cup cooked black beans 1 cup cooked quinoa ¼ diced red pepper 1 cup baby spinach
• 1 tbsp. dried cranberries 1 tbsp. sunflower seeds Dressing:
• ¾ cup cubed mango, fresh or frozen
• 1 tbsp. balsamic vinegar 1½ tbsp. water Instructions:

Instructions

1. 1Measure out black pepper to taste for seasoning the sweet potatoes.
2. 2Preheat your oven to 375°F.
3. 3Put the diced sweet potato on a baking sheet and toss thoroughly with the olive oil, salt, and black pepper.
4. 4Roast in the oven for 30 minutes until the potatoes are tender and fully cooked. Remove the baking sheet and let the potatoes cool completely.
5. 5Combine the cubed mango, balsamic vinegar, and water in a food processor. Blend the mixture until smooth to create the dressing.
6. 6Add the cooked black beans to the bottom of a quart-sized jar. Layer the cooked quinoa and the cooled roasted sweet potatoes on top of the beans.
7. 7Pour the mango dressing over the layers, then add the diced red pepper, baby spinach, dried cranberries, and sunflower seeds.
8. 8Seal the jar tightly with its lid and store it in the refrigerator until you are ready to eat.

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