Green salad + spiced sweet potatoes + quinoa

I'm a sucker for foods in less-common colors. Nature makes purple sweet potatoes?! Pretty incredible if you ask me. And since the more colorful the healthier, all the better for us. This salad is quite simple and at the same time hugely satisfying. I've added some extra spices for a flavorful kick and anti-inflammatory boost. 

sweet potatoes

Green Salad + spiced sweet potatoes + quinoa
serves 4 inspired by Food and Wine via The Sprouted Kitchen

You'll see that the pictured salad does not have red onions. I left them out because the meal it accompanied was quite red onion heavy, but they are worth including otherwise. 

1/2 cup quinoa, rinsed and soaked for 5 minutes
2 medium sweet potatoes (try purple if you can get it!), cut into small chunks
1 TBS extra-virgin coconut oil, melted
1/2 tsp cinnamon
1/4 tsp turmeric
1/4 tsp allspice
1 apple, diced
6-7 cups of greens (I used torn up kale and spring mix)
1 small red onion, thinly sliced
1/4 cup apple cider vinegar
2 tsp dijon mustard
1/3 cup extra virgin olive oil
sea salt and freshly ground pepper

Preheat oven to 400' and place rack on the top third rack. Toss sweet potatoes with coconut oil and spices and a good pinch of salt. Roast until golden brown and tender, about 25 minutes. Let cool. Drain soaked quinoa into colander. Heat a small glug of olive oil in a medium saucepan over medium heat. When warm, add quinoa, stirring until water has evaporated and the quinoa just starts to toast a bit. Add 3/4 cup of water and 1/4 tsp of salt. Bring to a boil. cover and reduce to a simmer and cook for 20 minutes. Let cool. Meanwhile, prepare the dressing: combine vinegar, mustard and oil in a small bowl or jar and whisk until combined. Add salt and pepper to taste. To assemble salad, mix sweet potatoes, quinoa, apple, red onion and greens in a large bowl and pour dressing over. Toss and serve.