1 medium sweet potato, peeled and diced

1 cup broccoli florets

1/2 small purple cabbage, sliced

1 tablespoon olive oil

Salt, to taste

Pepper, to taste

2 cups cooked quinoa

1 cup red cherry tomatoes, quartered

1/2 cup yellow cherry tomatoes, quartered

1 avocado, sliced

4 tablespoons yogurt ranch dressing

Heat oven to 425°F. Place sweet potatoes, broccoli and cabbage on baking sheet lined with parchment paper. Toss with oil, season with salt/pepper. Bake 15-20 minutes until potatoes are soft. Divide cooked quinoa into four bowls. Top with veggies. Drizzle with dressing.

Makes four servings.

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