Hot Quinoa With Roasted Sweet Potato

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.

Simmer on medium until the water is evaperated. Stir periodically to keep from sticking on the bottom.

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.

Suggestions:
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.