• 1 cup dry quinoa

​

• 1-1/2 cups vegetable broth

​

• 1 large sweet potato, diced (if organic, leave peel on.)

​

• 4 tablespoons avocado oil, divided

​

• Black pepper and sea salt, to taste

​

• Several dashes of chili powder, cumin, curry or spice of choice

​

• 2 teaspoons lemon juice

​

Preheat the oven to 375°F.

​

In a mixing bowl, coat the diced sweet potatoes with 2 tablespoons of oil and the pepper, salt, and spice of choice. Transfer to a sheet pan and roast until crisp, about 20 minutes. Remove from the oven and let cool.

​

Rinse and drain quinoa 3 times (to remove bitter coating).

Place the quinoa and vegetable broth in a medium saucepan, cover, and bring to a boil over medium heat. Reduce the heat to a very low simmer, and cook until the broth is absorbed, about 15 minutes. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork, transfer to a bowl, and let cool.

​

In a medium-sized mixing bowl, combine the lemon juice and the remaining 2 tablespoons of oil. Season with salt and pepper. Stir in the roasted sweet potatoes and the quinoa and serve.