|Roasted Sweet Potatoes Smell Like Fall!|
Heat oven to 450°
Clean a small sized sweet potato, do not peel.
Chop in to small pieces and roast for 10 minutes. Flip them over the best you can and roast for another 5-10 minutes. I roast them on parchment paper to avoid using oil.
Bring to a boil:
4 cups of organic low salt veggie broth, a pinch if thyme and 2 cups of quinoa.
While potatoes and quinoa are cooking, place in a large bowl:
4 cups of organic baby spinach leaves
2 chopped seeded tomatoes
1 handful of chopped walnuts (optional)
Stir the hot quinoa in the spinach mixture.
Add the roasted sweet potatoes.
Season with fresh ground pepper.
You can also add roasted onion or hot peppers.
I use homemade veggie broth made without salt so I also seasoned mine with a little tamari.