Roasted Sweet Potato Quinoa Salad

Here's another recipe to help you get your superfoods and do your teeth some good! Sweet potatoes are high in fiber and vitamin C, kale has lots of calcium and folic acid, and quinoa is high in protein and fiber.

Salad Ingredients: 

• 1 medium sweet potato, cut into chunks 
• 1 tablespoon olive oil
• salt and pepper to taste 
• 1/3 cup dried quinoa 
• 1 cup water or stock 
• 1 cup finely chopped kale 
• 1/2 cup dried cranberries 
• 1/2 cup fresh parsley 
• 1/4 cup finely chopped red onion 
• 2-3 tablespoons raw pumpkin seeds  

Dressing Ingredients: 

• 4 tablespoons olive oil 
• 2 tablespoons lime juice 
• 1 tablespoon apple cider vinegar 
• 1 tablespoon honey (can substitute maple syrup or agave) 
• 1/8 teaspoon each of cinnamon, ground cumin, ground cayenne pepper 
• 1/8 teaspoon sea salt 

1. Preheat the oven to 400F. 
2. Drizzle chopped sweet potato with olive oil and sprinkle with salt and pepper. 
3. Cover the sweet potatoes loosely with a piece of foil and bake for 20 minutes, or until the potatoes are tender. Let cool before adding to salad. 
4. While the sweet potatoes are roasting, add quinoa and liquid (water or broth), to a pot over high heat. Bring to a boil, then reduce heat to low and cover pot with a tight-fitting lid. 
5. Let the quinoa cook for 10-12 minutes or until fluffy and no water remains. 
6. Remove from heat and let cool before adding to salad. 
7. While the quinoa is cooking, add oil, lime juice, vinegar, honey, spices and salt to a bowl or mason jar. Whisk or shake until combine. Adjust as needed. 
8. In a large mixing bowl, add the sweet potatoes, quinoa, chopped kale, cranberries, onions, and herbs. 
9. Pour dressing over salad and stir to combine. 
10. Add pumpkin seeds and salt and pepper as needed.