INGREDIENTS
2 medium sweet potatoes
1 cup cherry tomatoes
2 small cucumbers
2 cup kale or baby spinach
1 avocado
quinoa
4 tbsp store bought hummus
3 tbsp olive oil
1 tbsp balsamic vinegar
2 tbsp fresh lemon juice
1/4 red onion
1/4 cup feta cheese
Salt and pepper to taste
optional: fresh herbs—chopped parsley, cilantro, dill
INSTRUCTIONS
1. Chop sweet potatoes and place on baking sheet. Drizzle with 1 tbsp olive oil and balsamic vinegar. Bake for 30-35 minutes at 425°F.
2. Cook quinoa according to package directions.
3. Thinly slice onion and cucumbers. Chop kale, tomatoes, and avocado and add all to bowl with cooked quinoa and sweet potatoes. Add feta cheese.
4. Drizzle with olive oil and lemon juice.
5. Garnish with hummus and fresh herbs, if desired.
6. Store in refrigerator until ready to serve.
credit: wholelottayum.com