1 large sweet potato, cut into ½-¾” wedges
1 tablespoon preferred vegetable oil
fine sea salt and black pepper
½ cup white quinoa
1 package (5oz) organicgirlⓇ SUPERGREENS!
⅓ cup organicgirlⓇ avocado cilantro dressing
1 avocado, pitted and diced
1. preheat oven to 425°F.
2. on a large rimmed sheet pan toss sweet potato wedges with oil, ¼ teaspoon salt, and ¼ teaspoon pepper. roast until browned and tender, about 20 minutes.
3. meanwhile, in a small saucepan combine quinoa, ¾ cup water, and ¼ teaspoon salt. bring to a boil, then reduce heat, cover, and simmer until tender, about 12 minutes. let sit off the heat for 5 minutes, then transfer to a baking sheet, spread out, and let cool completely.
4. in a large bowl toss greens with dressing and quinoa, and divide between plates. top with sweet potato wedges and avocado.