Preparation Time: 10 – 20 minutes

Cooking Time: 50 Minutes

Servings: 1

 

Ingredients

1 tbsp. melted coconut oil

1 cubed sweet potato

1/3 cup dry quinoa

1 grated carrot

1 hopped chopped hardboiled egg

1 cup baby spinach leaves

1 tbsp. fresh parsley

Salt and pepper, to taste

2/3 cup water

 

Dressing

2 tbsps. Extra virgin olive oil

1 tsp. cumin

1 tsp. honey

Salt and pepper, to taste

 

Directions:

1. Preheat oven at 350°F. In a 13×9 inch baking tray, toss coconut oil with sweet potato cubes, salt, and pepper. Place m in the oven to roast until crispy on the outside and tender on the inside, about 30 minutes.

2. Meanwhile, put together the dressing. In a sizable bowl, whisk together all the ingredients, season with salt and pepper. Set it aside.

3. Moving to the quinoa, give it a rinse under cold water to Remove bitter coating.

4. Transfer rinsed quinoa into a small saucepan with the water. Bring water to a boil on medium-high heat.

5. Simmer for about 10 minutes, or until when most of the water has evaporated. Remove from heat, cover with lid, and all ow to sit for 5 minutes. Take a fork and fluff the quinoa up.

6. To assemble, spoon 3 tablespoons of the dressing into a 16-ounce canning jar. Add in the rest of the ingredients in the foallowing order: carrot, quinoa, sweet potato, egg, parsley, and spinach.  Cover with lid and refrigerate.

 

Nutrition:

Cholesterol 0mg

Calories: 684

Fat: 35g

Carbs: 74g

Protein: 18g

Sugars, total5.6 g