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Sweet Potato Quinoa Bowls
Serves 2
Ingredients
- 2 tsp. of Carlson The Very Finest Fish Oil, orange
- 1 medium sweet potato
- 1 Tbsp. of olive oil
- salt & pepper
- 2 handfuls of baby spinach
- 2 cups of cooked quinoa
- ½ cup of thinly sliced purple cabbage
- ½ cup of crumbled feta cheese
- ¼ cup of chopped pecans
- 1 green onion, sliced
- 2 orange slices, cut in half
Directions
- Preheat oven to 400°F.
- Peel and chop the sweet potato.
- Arrange potatoes on a baking sheet. Brush them with the olive oil, and sprinkle with salt and pepper to taste.
- Roast potatoes for 15 minutes; stir and roast 10 more minutes or until they start to brown.
- Place a handful of spinach in each of two serving bowls.
- Divide quinoa, sweet potatoes, cabbage, feta cheese, pecans, green onion and orange slices between each bowl.
- Drizzle 1 teaspoon of Carlson oil over each bowl.