Sweet Potato & Quinoa Bowl

🥘 Ingredients

• Dijon mustard
  1 tbsp
• almonds
  2 oz
• arugula
  4 oz
• avocado
  2 unit
• black pepper
• feta cheese
  ½ cup
• lemon
  2 unit
• olive oil
  1 tbsp
• orange
  2 unit
• quinoa
  6 oz
• salt
• sweet potato
  2 unit
• water
  1 c

🍳 Cookware

• baking sheet
• medium pot
• baking sheet
• paring knife
• medium bowl

1. 1

   Preheat oven to 400 degrees. HINT: For extra crispy sweet potatoes, place the baking sheet in the oven while it preheats! Place quinoa in a medium pot with water and a pinch of salt . Bring to a boil, then reduce the heat to a simmer and cook for ⏱️ 20-25 minutes , until tender. Add a splash of water if necessary. Set aside.

   quinoa: 6 oz, water: 1 c, salt
2. 

   2

   Meanwhile, peel and cut sweet potato into 1/2-inch cubes. Toss on a baking sheet with a pinch of salt and black pepper and olive oil . Roast for about ⏱️ 15 minutes , until tender and slightly caramelized.

   sweet potato: 2 unit, black pepper, olive oil: 1 tbsp
3. 

   3

   Using a paring knife , remove the peel from orange , carefully cutting around the flesh. Once peeled, hold the orange in one hand cut between the white membranes to remove the orange segments. Squeeze the remaining orange core into a medium bowl to collect the juice.

   orange: 2 unit
4. 

   4

   Make the dressing: add Dijon mustard and the juice of half a lemon to the orange juice. Whisk in 2 tablespoons olive oil. Season with salt and pepper.

   Dijon mustard: 1 tbsp, lemon: 2 unit
5. 

   5

   Halve, peel and pit avocado , then thinly slice.

   avocado: 2 unit
6. 6

   Plate the quinoa. Toss the arugula with half the dressing and place atop quinoa. Add the avocado slices, orange segments, roasted sweet potato, feta cheese , and almonds . Drizzle with remaining dressing. Enjoy!

   arugula: 4 oz, feta cheese: ½ cup, almonds: 2 oz