Superfood Sweet Potato Salad

Ingredients

Salad:

4 3/4 oz. sweet potatoes, peeled and cubed

1/4 tsp. vegetable oil

2 pinches kosher salt

2 pinches ground black pepper

1 1/4 oz. quinoa, rinsed and drained

1/4 cup plus 2 tsp. water

2 1/2 oz. broccoli florets

1 1/4 oz. fresh carrots, shredded

1 1/4 oz. fresh blueberries, stems removed

1 oz. fresh kale, stems removed, chopped

1/2 oz. dried cranberries

Dressing:

1 oz. tahini paste

2 Tbsp. plus ⅛ tsp. water

1 3/4 tsp. apple cider vinegar

1 3/4 tsp. lemon juice

1 1/8 tsp. reduced-sodium soy sauce

3/4 cup curly parsley

3/4 cup cut chives

1/8 tsp. fresh garlic, peeled and minced

2 pinches kosher salt

Preheat convection oven to 350°F. Combine sweet potatoes with vegetable oil, salt and pepper. Toss to coat. Place potato mixture in single layer on sheet pan. Bake, turning once, until golden brown and fork-tender, 10-15 minutes. In a stockpot over high heat, bring 1/4 cup plus 2 tsp. water to a boil. Add quinoa. Stir. Return to boil. Reduce heat. Cover. Simmer until quinoa is tender, grains begin to pop and liquid is absorbed, 20 to 25 minutes. Fluff with fork. Prepare the dressing. In a blender or food processor, combine tahini, water, apple cider vinegar, lemon juice, soy sauce, parsley, chives, garlic and salt. Blend until smooth. Chill. Whisk before using. Prepare the salad by combining all ingredients. Toss to coat.

Per 1/2 cup serving: 80 calories, 30 calories from fat, 3.5g total fat, 95mg sodium, 12g carbohydrates, 2g fiber, 4g sugar, 2g protein