Sweet Potato & Quinoa Bowl

🥘 Ingredients

• almonds
  ¼ cup
• arugula
  2 c
• avocado
  1 unit
• black pepper
  1 tsp
• dijon mustard
• feta cheese
  ½ cup
• lemon
  1 unit
• olive oil
  3 tbsp
• orange
  1 unit
• quinoa
  ½ cup
• salt
• sweet potatoes
  2 unit

🍳 Cookware

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

1. 1

   Preheat oven to 400F. In a medium pot , combine quinoa with 1 cup water and a pinch of salt . Bring to a boil, then reduce the heat to a simmer and cook ⏱️ 20 minutes to ⏱️ 25 minutes , until tender. Add a splash of water if necessary. Set aside.

   quinoa: ½ cup, salt
2. 

   2

   Meanwhile, peel and cut sweet potatoes into ½-inch cubes. Toss on the baking sheet with a pinch of salt , black pepper and 1 tbsp of olive oil . Roast ⏱️ 15 minutes , until tender and slightly caramelized.

   sweet potatoes: 2 unit, salt, black pepper: 1 tsp, olive oil: 3 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 and cut between the white membranes to remove the segments. Squeeze the remaining orange core into a medium bowl to collect the juice.

   orange: 1 unit
4. 

   4

   Make the dressing: add 1 tbsp dijon mustard and the juice of half a lemon to the orange juice. Whisk in 2 tbsp remaining olive oil. Season with salt and black pepper .

   dijon mustard, lemon: 1 unit, salt, black pepper
5. 

   5

   Halve, peel and pit avocado , then thinly slice.

   avocado: 1 unit
6. 6

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

   quinoa, arugula: 2 c, avocado, sweet potatoes, feta cheese: ½ cup, almonds: ¼ cup