Sweet Potato Pomegranate Salad

1. 1

   Preheat over to 400 F.

2. 2

   Chop sweet potato into cubes, mix with cinnamon. Bake on a pan lined with parchment paper for 40-45 minutes.

3. 3

   While the sweet potato bakes, boil water for the quinoa. Add the quinoa and reduce to a simmer for 15 minutes.

4. 4

   To peel pomegranate cut into quarters. Fill a bowl with water and take out the seeds while the fruit is immersed. Then strain out the water with a mesh strainer. This makes it a lot easier with less mess!

5. 5

   Once every thing is cooked mix the arugula and quinoa with lemon and olive oil. Add the sweet potato, pomegranate, sliced avocado. Garnish with seeds, cilantro and black pepper!

* Per serving · 4 servings · Values may vary.

No additional tips available.