(Serves 4, or lunch all week)!
1 sweet potato
1 cup quinoa
4 handfuls greens (Arugula and kale are great)
4 tbsp of olive oil +1 for cooking
1-2 tsp rosemary (approximation, just sprinkle)
Half a lemon
Feta, fresh basil, fresh cilantro to garnish
- Cut sweet potato into cubes mix with 1 tbsp of olive oil, pepper and rosemary, cook at 450 for about 30 minuets.
- While it’s cooking boil 2 cups of water, when boiled, add quinoa and simmer covered on low for 10-15 minuets
- Seed pomegranate. PRO TIP: fill a large bowl with water, cut pomegranate into quarters and seed immersed in the water. This cuts down on the mess and makes it a lot easier!
- Combine everything in one bowl, add olive oil lemon, fresh herbs and feta, mix! This dish tastes good warm or cold!