Roasted Sweet Potato, Quinoa And Arugula Salad

1. 1

   Preheat the oven to 425u00b0F.

2. 2

   Toss the sweet potatoes, coconut oil and cinnamon together on a parchment-lined baking sheet with a pinch of salt.

3. 3

   Roast the sweet potatoes until softened and a little bit browned, about 20 minutes.

4. 4

   Transfer the sweet potatoes to a large bowl and combine them with the quinoa and arugula. Drizzle over the olive oil and lemon juice and stir the ingredients together to combine. Season to taste with salt and a bit more lemon juice if you'd like it. Serve warm or at room temperature.

* Per serving · 4 servings · Values may vary.

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