Weekday Sweet Potato Quinoa Salad

Ingredients

• 1 cup quinoa, rinsed
• 2 medium sweet potatoes, cubed
• 1 can chickpeas, drained and rinsed
• 3 cups arugula or baby spinach
• 1/4 cup dried cranberries
• 1/4 cup pumpkin seeds
• 3 tbsp olive oil
• For the dressing: 3 tbsp tahini, juice of 1 lemon, 1 clove garlic minced, 2 tbsp water, salt to taste

Instructions

1. 1Preheat oven to 400°F. Toss sweet potato cubes with 2 tbsp olive oil, salt, and pepper. Roast 25 minutes until golden.
2. 2Cook quinoa: combine with 2 cups water, bring to a boil, reduce heat, cover and simmer 15 minutes. Fluff with a fork.
3. 3Toss chickpeas with 1 tbsp olive oil and a pinch of cumin. Roast alongside sweet potatoes for the last 15 minutes.
4. 4Whisk together all dressing ingredients until smooth, adding water to reach a pourable consistency.
5. 5Assemble: layer quinoa, greens, sweet potatoes, and chickpeas. Top with cranberries and pumpkin seeds.
6. 6Drizzle generously with tahini dressing and serve.