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
