Ingredients: Serves 1
1 medium sized sweet potato
1/4 cup quinoa
5 large kale leaves
2 long carrots
Fresh squeezed juice of 1 lemon
2 tsp. of dijon mustard
1 tbsp. olive oil
Salt & pepper to taste
* Adjust all to taste. I usually start off with smaller amounts and add as I go.
Pre-heat oven to 400 degrees. Line a baking sheet with parchment paper and set aside.
Wash and dry the sweet potato. Cut into desired size. In a bowl, add the sweet potatoes, and drizzle with olive oil (evenly coated 1-2 tbsp.), salt, pepper, and any other spices of preference. Place in the oven and bake until golden brown; usually 40 minutes. Check every 10 to 15 minutes and toss the sweet potatoes so they can cook evenly.
Cut the carrots into 1 inch long sticks. You can toss the carrots in the same bowl that you used for the sweet potatoes and dress with salt, pepper, olive oil, and other spices (cumin, paprika, cayenne pepper etc). You can place the carrots on the same backing sheet as the sweet potatoes and cook until they are caramelized. Roughly 40 minutes.
Cook the quinoa according to directions. Most directions call between 15-20 minutes.
Wash and dry the kale. On the stove top over medium heat add 1-2 tbsp. of either olive oil or coconut oil to the pan. Tear the kale into bite sized pieces and cook until tender- 5 or so minutes. Set aside in pain away from heat.
While the sweet potatoes and carrots are roasting and the quinoa is on the stove. Make the dressing. In a bowl combine all of the ingredients and whisk. Adjust to taste.
Once the carrots, sweet potatoes, and quinoa are finished add to the pan with the kale. Mix well. Add the dressing to the pan and mix well. Serve!
I like to double or triple the recipe so I have plenty of leftovers for the week. It can really come in handy on nights that you do not have time to prepare a dinner or perfect for next days lunch!