Quinoa, sweet potato, kale, and lemon yogurt dressing create a vibrant, satisfying bowl full of fresh flavors.
# What You Need:
→ Base
01 - 1 cup quinoa, rinsed
→ Vegetables
02 - 2 medium sweet potatoes, peeled and diced into 1/2-inch cubes
03 - 2 cups baby kale, rinsed and dried
→ Sauce
04 - 1/2 cup plain Greek yogurt
05 - 1 tablespoon freshly squeezed lemon juice
06 - 1 tablespoon extra virgin olive oil
07 - Salt, to taste
08 - Ground black pepper, to taste
→ Seasoning
09 - 1/2 teaspoon ground cumin
10 - 1/4 teaspoon smoked paprika
# How To Make It:
01 - Preheat oven to 400°F. Toss diced sweet potatoes with olive oil, ground cumin, smoked paprika, salt, and pepper. Spread evenly on a baking sheet and roast for 25 minutes or until tender and lightly caramelized.
02 - In a saucepan, bring 2 cups water to a boil. Add rinsed quinoa, reduce heat to low, cover, and simmer for 15 minutes until grains are fluffy and liquid is absorbed. Remove from heat and fluff with a fork.
03 - In a small bowl, whisk together Greek yogurt, freshly squeezed lemon juice, olive oil, salt, and pepper until smooth.
04 - In a large mixing bowl, combine cooked quinoa, roasted sweet potatoes, and baby kale. Toss gently to distribute. Drizzle with lemon yogurt sauce just before serving.
