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Fall Harvest Bowl with Roasted Sweet Potatoes
Ingredients
  • 1 large sweet potato peeled and diced into 1 to 1.5cm cubes
  • 1 tbsp avocado oil
  • ¼ tsp each kosher salt garlic powder, paprika
  • ⅛ tsp black pepper
  • 2 servings spring mix or arugula
  • 1 cup chickpeas rinsed if using canned
  • ¾ cup quinoa
  • 1 cup sliced or diced apples
  • ¼ cup vegan feta
  • ¼ cup dried cranberries
  • ¼ cup roasted shelled pistachios chopped if preferred
  • subheading: Balsamic Vinaigrette (whisk all ingredients together in a bowl):
  • ¼ cup olive oil
  • 3 tbsp balsamic vinegar
  • ½ tsp kosher salt
  • ½ tsp garlic powder
  • ¼ tsp black pepper
  • 2 tsp Dijon mustard
  • 1 tbsp maple syrup
Steps
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