Fall Quinoa Salad Bowl Recipe
- 1 1/2 cups sweet potato, chopped
- 1 1/2 cups cooked quinoa
2/3 cup pomegranate seeds
- testing of a note
- sub: fresh raspberries
2 cups arugula
- sub: spinach
- 1/3 cup goat cheese crumble
Set oven to 420F / 216C. Add sweet potato pieces to a baking tray spray with oil, and sprinkle with sea & pepper. Toss and spread out on the baking tray. Bake for 20 minutes, or until soft and edges are slightly browned.
Set aside to cool to room temperature.
Add all ingredients to a mixing bowl and gently toss together. Season to taste with sea salt & pepper.
Enjoy as a side dish or as part of your weekly meal prep. Store in the fridge for 4 – 6 days.
ABOUT THE AUTHOR
Hey, I'm Kevin
My name is Kevin. My life changed when I realized that healthy living is a lifelong journey, mainly won by having a well-balanced diet and maintaining an active lifestyle.
By experimenting in the kitchen and sharing my meals on Tumblr, I learned healthy eating is not boring! By making a few adjustments to my favorite foods, I could design a diet that could help me achieve my wellness goals while satisfying my desire for BANGIN food! 😅 Now I try to help people around the world realize that same level of freedom in eating regardless of budget. Welcome, let's #DemocratizeWellness together!